Double Dark Chocolate Ice Cream Sundae
Hold the cone and unwrap a limited-batch Double Dark Chocolate Perfect Bar! This fruity, yet decadent spin on a classic sundae will, undoubtedly, impress any sweet tooth. Starting with a layer of Double Dark Chocolate Perfect Bar (the perfect whole food protein substitute to a brownie a la mode), homemade strawberry ice cream, more Double Dark Chocolate Perfect Bar chucks, all topped-off with a chocolate covered strawberry. Ready to sweeten up your Valentine’s Day?
How-To Make Homemade Dairy-Free & Vegan Strawberry Ice Cream
Intimidated by homemade ice cream? Don’t be! We’ve included easy-to-follow recipes that don’t require an ice cream maker.
Ingredients:
- 2 (15 ounce) cans full-fat coconut milk, shaken
- ½ tablespoon vanilla extract
- 2 tablespoons tapioca flour (or cornstarch)
- ¼ cup creamy cashew butter
- ¼ cup pure maple syrup
- 1 pint strawberries, washed and dried, hulled and quartered.
- 1 tablespoon granulated sugar or coconut sugar
Instructions:
- Before you begin make sure your ice cream bowl is completely frozen, at least 12 hours, preferably 24 hours. Store it in the coldest part/back of the freezer.
- In a medium saucepan on medium heat, combine coconut milk and vanilla. Whisk together until warm, almost hot to touch. Sprinkle in tapioca starch one tablespoon at a time, whisking thoroughly. Continue whisking mixture on medium heat for 5 minutes, until mixture has thickened. Remove from heat and let cool for 20 minutes.
- While the coconut milk is cooling, make strawberry sauce: mash the quartered strawberries in a small saucepan over medium-high heat; bring to a low boil then reduce heat and simmer; sprinkle over 1 tablespoon of granulated sugar, mash strawberries and continue cooking for 5 minutes until thickened and juicy. Transfer to a heat proof bowl and cool in the fridge for 10 minutes.
- Add cooled coconut milk to the bowl of the food processor with cashew butter, maple syrup and 1/2 of the strawberry mixture; blend until smooth – scraping down the sides of the bowl as necessary.
- Churn ice cream according to manufacturer’s instructions. Once the ice cream gets to a soft-serve consistency, slowly add in the rest of the strawberry mixture, continuing to churn until strawberries are well incorporated.
- Transfer ice cream batter into a lined 5×7 loaf pan. Freeze an additional 4 hours, until ice cream is more solid. You can also enjoy more like a soft-serve right away, then freeze the rest for 4 hours. If freezing for longer than 24 hours, allow ice cream to sit on the counter for 30 minutes before serving. Enjoy!
How-To Make Chocolate Covered Strawberries
Ingredients:
- 1 Pint strawberries, washed and dried
- 1 cup favorite chocolate chips
- 1 Perfect Bar Double Dark Chocolate, crumbled
Instructions:
- Line a medium baking sheet with parchment paper, set aside.
- In a small saucepan over low heat, add chocolate chips and continue stirring frequently until fully melted. Transfer melted chocolate to small bowl, deep enough for dipping.
- Dip strawberries in melted chocolate, placing on lined baking sheet. Immediately top with crumbled Double Chocolate Perfect Bar, if desired.
- Continue this process until strawberries have been dipped in melted chocolate.
- Place baking sheet in fridge to set Covered Strawberries; enjoy!
How-To Make The Sundaes
Ingredients:
- Strawberry Ice Cream
- Perfect Bar Double Dark Chocolate, chopped
- Chocolate Covered Perfect Bar Strawberry
Instructions:
- Add chopped Double Dark Chocolate Perfect Bar into bottom of bowl
- Top with scoops of strawberry ice cream
- Add more chopped Double Dark Chocolate Perfect Bar
- Garnish with a chocolate covered strawberry.
If you give these a try, don’t forget to share your Double Dark Chocolate Ice Cream Sundae’s with us on social by tagging @perfectbar on Instagram and using #itsjustperfect.
Shop our limited-batch Double Dark Chocolate Perfect Bar HERE.
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