Ingredients:
2 cups coconut milk (full-fat)
1/2 cup almond butter
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 cup chopped almonds (for coating)
1 cup dairy-free chocolate chips
1 tablespoon coconut oil
Directions:
In a mixing bowl, combine the coconut milk, almond butter, maple syrup, and vanilla extract. Stir until smooth and fully combined.
Pour the mixture into silicone molds or popsicle molds and freeze for at least 4 hours or until fully set.
In a small saucepan, melt the dairy-free chocolate chips with coconut oil over low heat until smooth.
Once the ice cream pops have set, remove them from the molds and dip them into the melted chocolate.
Immediately roll the dipped ice cream in chopped almonds to coat.
Place the coated ice cream back in the freezer for 30 minutes to allow the chocolate coating to set.
Notes:
Use any plant-based milk of your choice, such as almond milk, for a different flavor.
For extra crunch, you can add more chopped almonds or even mix in a few crushed nuts into the ice cream mixture before freezing.
