Have you ever made peanut (or almond) butter cups at home?
It’s a simple treat, but a time-consuming one: Melt chocolate. Swirl in mini muffin liners. Chill. Melt nut butter and sugar. Spoon into liners. Chill. Melt chocolate again. Pour over the top of the nut butter. Chill for the last time.
I’ve made the process even easier in this recipe by pouring the two layers into a loaf pan. Since we’re chopping up the sunbutter cups to go in the blizzards, there’s no need to fill them in liners. The sunbutter chunks are an amazing treat on their own, but become even more chewy, sweet, thick and wonderful when added to the vanilla ice cream base.
I can’t think of a more perfect way to wrap up Ice Cream Fridays. Yes, this is the last one. Twelve weeks has gone by so fast, right? September is upon us, and it’s time to give my ice cream maker a rest (though perhaps I’ll whip it out again in the fall to attempt a winter squash ice cream).
I have so many ice cream ideas that didn’t come to fruition, but there’s always next year. And the year after that. In the meantime, grab yourself a serving of this dairy-free and nut-free sunbutter cup blizzard.
As I mentioned a few weeks ago, I was a die-hard Baskin Robbins fan. It wasn’t until high school and university that I began to consume a copious amount of blizzards from DQ. And yeah, I also ate the McFlurry when it was introduced because it was the cheaper treat on my student budget. (Do I have to come up with my own name for this ice cream treat now?)
This version is simple and clean (unlike the original, which is filled with artificial flavours, preservatives and inflammatory emulsifiers). More importantly, this is delicious. It’s stuffed to the brim with sunbutter cup chunks, so you’ll have one in every bite. It might seem like too many when you’re adding them to the ice cream, but it’s not. Trust. Sigh. And enjoy.
- 1 100g dark chocolate bar
- 1 tbsp coconut oil
- ½ cup sunflower seed butter (homemade or storebought)
- ¼ cup maple syrup
- 2 tbsp coconut oil
- 2 ½ cups coconut milk
- ¼ cup maple syrup
- ½ tsp vanilla extract
- Pinch of salt
- First, make the sunbutter cups.
- Line an 8.5 x 4.5 inch loaf pan with parchment paper.
- Gently melt the dark chocolate bar and 1 tbsp coconut oil together. Spread the mixture into the loaf pan, then put in the fridge to chill for one hour (or quicken the process by sticking the pan in the freezer).
- In a small pot, gently melt the sunflower seed butter, ¼ cup maple syrup and 2 tbsp coconut oil. You want to warm this so everything is smooth and combined – not bubbling. If it’s too hot, it will melt the chocolate layer.
- Take the loaf pan out of the fridge and spread the sunbutter mixture evenly on top of the chocolate layer. Chill until hardened, at least one hour.
- Make the ice cream: Blend the coconut milk, maple syrup, vanilla and salt. Churn according to your ice cream maker’s instructions.
- Chop up the sunbutter cups into small chunks. In the last few minutes of churning, add them to the vanilla ice cream. If you’d like, reserve some chunks for topping the blizzards.