Recipe & photo by Dede
Do you know what’s so great about summer? It hosts national ice-cream day! And ice-cream is always made better with some velvety, rich vegan mylk chocolate. These ice-cream bars are made with a vegan classic vanilla ice-cream, filled with a coconut butterscotch sauce, and covered in Trupo Treats delectable Rice Crunch Mylk Chocolate.
It doesn’t stop there! Trupo Treats chocolate is paired heavenly with some chopped hazelnuts for that extra crunch against the creaminess of the ice-cream. One bite of these will have you wanting summer to never end.
▢ 8 oz (6 bars) Trupo Treats Rice Crunch Mylk Chocolate
▢ 1/8 cup hazelnuts, roughly chopped
▢ 1 pint vegan vintage vanilla ice-cream
▢ vegan coconut butterscotch sauce, as desire
- Using an ice-cream bar mold with ice cream sticks just barely in, scoop vanilla ice cream into molds and fill halfway. Smooth out. Squirt/pipe desired amount of butterscotch sauce in center, careful not to overfill.
- Scoop more ice-cream on top and smooth out again. Gently insert ice-cream sticks. Clean edges then carefully place mold in the freezer to set up. Let freeze until completely firm, at least 8hrs or overnight.
- Meanwhile, melt Trupo Treats Rice Crunch Mylk Chocolate in a microwave safe bowl in 30 seconds increments until melted. Fold in chopped hazelnuts. Pour melted chocolate into a tall glass. Let cool until warm but don’t let it harden.
- You’re going to work one ice-cream bar at a time. Pop one, then put the rest back in the freezer. Dip that one into the chocolate, making sure to coat all of it. It will harden immediately. Place on a plate and put it in the freezer while you repeat the process with other remaining ones. Once done, serve immediately and enjoy.