Ingredients
- 2 cups Coconut Cream
- 1/2 cup Peanut Butter
- 1/3 cup Medjool Date Syrup
- 2 tsp Pure Vanilla Extract
- 1/4 cup Almond Milk
- 1 cup Dark Chocolate
- 1 Tbsp Coconut Oil
- 1/2 cup Cornflakes
Instructions
- Whip your filling ingredients until smooth, and pour into an 8x8 pan lined with parchment paper.
- Allow to freeze at least 6 hours. I waited overnight
- Remove from pan and slice into squares
- Melt your chocolate with coconut oil and allow it to cool
- Dip your ice cream squares into the chocolate with 2 forks, place on parchment paper, and place right back in the freezer to harden an additional 20ish minutes
Notes
If wanting a chocolate crunch coating then mix your cornflake type cereal into the melted chocolate before dipping your frozen ice cream squares into chocolate for coating