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Double Dark Chocolate Ice Cream Sundae

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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


  • 1 Pint strawberries, washed and dried
  • 1 cup favorite chocolate chips
  • 1 Perfect Bar Double Dark Chocolate, crumbled


  1. Line a medium baking sheet with parchment paper, set aside.
  2. 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.
  3. Dip strawberries in melted chocolate, placing on lined baking sheet. Immediately top with crumbled Double Chocolate Perfect Bar, if desired. 
  4. Continue this process until strawberries have been dipped in melted chocolate. 
  5. Place baking sheet in fridge to set Covered Strawberries; enjoy! 

How-To Make The Sundaes


  • Strawberry Ice Cream
  • Perfect Bar Double Dark Chocolate, chopped
  • Chocolate Covered Perfect Bar Strawberry


  1. Add chopped Double Dark Chocolate Perfect Bar into bottom of bowl
  2. Top with scoops of strawberry ice cream
  3. Add more chopped Double Dark Chocolate Perfect Bar
  4. 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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