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Mars Ice Cream Cups (Vegan, Gluten, Grain & Sugar Free)

These mars ice cream cups are perfect to have as an afternoon snack or to serve as small dessert bites
Course Afternoon Snack, Dessert, Healthy Snack, Ice Cream, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Sugar Free, Vegan
Prep Time 20 minutes
Freeze Time 6 hours
Total Time 6 hours 20 minutes
Servings 8

Ingredients

For the ice cream

  • 1 can Full fat coconut milk (the top hard part) chilled in the fridge overnight
  • 4 Dates (soft and juicy) pitted
  • 1 dl Cashew butter
  • 5-6 drops Stevia vanilla drops or vanilla extract
  • 1-2 tbsp Fiber syrup or agave

For the caramel

  • 8 Dates (soft and juicy) pitted
  • 4 tbsp Full fat coconut milk (the top hard part) chilled in the fridge overnight
  • 4 tbsp Cashew butter
  • A pinch of Sea salt

For coating

  • 110-120 g Dark chocolate (vegan and sugar free)
  • 1 tsp Coconut oil
  • Sea salt, to top

Instructions

  • Start by melting the chocolate and coconut oil in a micro wave or over water bath.
  • Cover the bottom and the sides of muffin cups (I used silicon cups) with the melted chocolate. Place in the freezer for 15 minutes or until the chocolate has set. Reserve the remaining chocolate.
  • Meanwhile make the caramel by adding all the ingredients for the caramel to a high speed blender and mix until smooth. Taste to check seasoning.
  • Transfer to a jar.
  • Next add the ingredients for the ice cream to the same blender and mix until smooth. Taste to check if more vanilla or fiber syrup is needed. The batter should be quite thick.
  • Take the chocolate cups out of the freezer.
  • Fill the chocolate cups with the ice cream 2/3 parts of the way, then fill almost all the way up with the caramel sauce.
  • Top with the remaining chocolate (melt again if needed) and sprinkle with sea salt. Place in the freezer for at least 5-6 hours.
  • Remove from the molds when ready to serve.