Get ready to cool off this Summer with a bite sized almond coated ice cream recipe.
You have seen small bites before, but this month’s Recipe Redux theme is even sweeter. We’re sharing small bites of dessert to celebrate their 6th birthday. How fun is that. Bite size desserts means you can sample more than one treat on your plate. Keep a batch of these Almond Ice Cream Bites in the freezer for a convenient single serving of dessert. Perfect for when you need a small, portion controlled sweet fix.
peanut butter cup chocolate molds, helps hold their bite sized shape. Making the perfect single serving frozen treat—that will melt in your mouth—perfect for a hot summer day.
- ¼ cup almond meal
- 2 teaspoons coconut oil
- ⅛ teaspoon cinnamon
- ½ teaspoon maple syrup
- 2 scoops vanilla ice cream, softened (~½ cup)
- Place almond meal in a small bowl. Mix in oil, cinnamon and maple syrup. Press one teaspoon of the mixture into each cavity of the candy mold. Freeze 5-10 minutes until set.
- Remove mold from the freezer. Spoon 2 teaspoons of ice cream into each almond filled cavity. Flatten with the back of the spoon. Refreeze until set.
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