Chocolate Oreo Ice Cream Cups (v) (Clean)

As the summer days turn to fall, I do have one last ice cream recipe to share with you.

Unlike the 3-ingredient no-churn cookies and cream ice cream, or the no-churn biscoff cookie butter ice cream, this one’s guilt-free, healthy, and nutritious.

Sure there’s still the black forest nice cream and the chocolate-covered mint avocado banana ie cream squares that you could indulge in without guilt, but neither of those have oreos, now, do they?

Disregarding the oreos, this recipe is pretty good for you. As for the oreos, there’s plenty of recipes for homemade healthy oreos out there, so you could use those if you want. If not, (and only if you’re reaaalllyyyy picky), then you could omit the oreos, but come on. It’s one oreo per ice cream cup, and it really makes it so much better, so just accept oreos, alright?

Moving on.

The base of these ice cream cups is the classic date-and-nut crust with a bit of cacao for the bonus flavor and antioxidants. The crust is soft and chewy thanks to the dates, but the nuts bring in an opposing, firm-to-the-bite texture. Throw in some cacao powder and you’ve got yourself a winning, healthy-as-f— crust.

The filling is made from coconut milk and raw chocolate. The mixture is combined and cooked at a low temperature, thus preserving all the nutrients in both ingredients.

 Chocolate Oreo Ice Cream Cups

Makes 12 ice cream cups

Ingredients

Crust

• 2 cups soft dates, pitted (approx. 300g prior to pitting)
• 1/2 cup almonds
• 1/2 cup cashews
• 1/3 cup raw cacao powder
• 1 teaspoon vanilla extract
• Pinch of salt

Filling

• 1 can full-fat coconut milk (approx. 400ml or 2 cups)
• Pinch of salt
• 100g raw chocolate
• 12 whole oreo cookies

Method

1. Place the ingredients for the crust (dates, almond, cashews, cacao powder, vanilla extract, and salt) in a food processor and process until well combined. If you have a weaker food processor, process the dates until smooth before adding the other ingredients
2. Press the mixture into silicon/flexible mini cake tins or into the bottom of a cupcake pan lined with cupcake liners. Set aside.
3. For the filling, in a medium saucepan, heat the coconut milk until just boiling.
4. Remove the coconut milk from heat, and add in the salt and raw chocolate, broken up into small pieces. Stir until smooth.
5. Place a full oreo in the center of each crust
6. Pour the coconut chocolate mixture over each oreo until the oreo is fully covered
7. Freeze for 6 hours/overnight, until firm. Store in freezer.