Currently typing with a PUPPY IN MY LAP so I’m going to try to make this quick. Lemme say that again because it feels so good: PUPPY.IN.LAP. Yes friends, we have ourselves a pup.

I’ll be introducing her to the blog very shortly and I’ll slide in a picture in this post, but first I need to get out my excitement for this “ice-cream,” or as favorite food blogger Pinch of Yum says, “nice cream.”

The only thing not nice about this treat is I haven’t stopped eating it. I found a way to turn something semi-healthy into something not-so-healthy and that’s eating 3 servings to yourself. 

I’ve had homemade peanut butter cups on my mind all summer, so after stumbling upon Lindsay’s Reese Cup “Nice-Cream” I knew it was my calling. You’re probably wondering why I’ve either put ice-cream in quotations or the original recipe is called nice-cream, and that’s because this isn’t your typical heavy cream base ice-cream that needs a churn or two.

In fact, it’s probably closer to a chocolate Popsicle than it is ice-cream but nothin’ is stopping me from shoving a frozen treat down a sugar cone.  So what we have here are simple homemade Reese cups made with almond butter that are chopped up and thrown into a FIVE  ingredient frozen deliciousness. Let’s start with those cute lil’ cups.

Almond Butter Chocolate Cups

I made this a few days before I whipped up the ice-cream WHICH WAS DANGEROUS. I had like 30 little chocolate cups in the fridge all weekend and I was seriously worried that I wouldn’t  have enough for the end product. I was shoving them down my throat and any guests’ from the weekend.

Anywho, these are SO simple and the only thing special you need are miniature muffin liners which can be found at any cook ware store…..or Amazon because Amazon is life.

The process goes a little something like this: melt together chocolate chips with a touch of coconut oil, evenly pour into the cups until they’re just under 1/2 full. Let that rest in the fridge for 20-minutes, which is plenty of time to make another batch of the chocolate sauce.

Once the bottom layer has chilled, spoon over some almond butter, then cover with the new batch of chocolate sauce. Let’s not worry about prettiness because they’ll be chopped into pieces later, k?

Before you pop them in the fridge to harden give them a good sprinkle of flaky sea salt. You HAVE to add the salt, it does wonders. After another 20-minutes in the fridge you’ll have 25-30 miniature almond butter cups. Sure you can stop here but what’s the fun in that?

Five-Ingredient Almond Butter Cup “Ice-Cream”

This part is my favorite and totally adapted from Pinch of Yum’s “nice-cream”. It’s nothing more than bananas, almond milk (or coconut milk OR a blend!), melted coconut oil, and cocoa powder. That gets blended up until nice and smooooooth. Like Santana & Rob Thomas kinda smooth.

I used extra ripe whole bananas that I had in the freezer. I just ran them under hot water in a baggie until they were easy enough to break apart, but they were still frozen and the mix still blended easily.

I buy bananas just for them to blacken just for me to freeze – hellloooo sweetness! 

That gets poured into a loaf pan, topped with crushed almond butter cups, and left in the fridge for an hour or two until frozen. In the original recipe Lindsay recommends zapping it in the microwave to soften which is totally necessary because it will be ROCK solid.

Once mine was thawed enough to scoop I whipped out the sugar cones, garnished with a touch more of crushed cups, and went to town. Banana and chocolate is probably my favorite frozen combination, so I was in awe with the addition of the salted nutty chocolate cups and sugar cone.

Okay so no this is not going to make a beautiful ice-cream scoop and you may decide the next time you make it you’d prefer it as a smoothie or even in a Popsicle mold. Next time I’m making this I won’t change a thing because this right here is what healthy-sweets are alllll about.

Don’t forget to check the original recipe here!

Oh, and just when you thought it couldn’t get any better – meet Barley!

Below are two recipes: one, the chocolate cups, then below is the “ice-cream”.