"Sometimes you want just a little bit of ice cream, but know you just won’t be able to stop from finishing the whole container. That’s why there are ice cream bites! These small, dreamy bites will give you that “little bit” of ice cream you’re looking for with the added bonus of some crispy, crunchy chocolate coating on the outside."- Pamela Braun
Recipe excerpted with permission from Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More by Pamela Braun. To purchase your own copy, click here.
Whisk all of the ice cream ingredients together in a 4-quart pot.
Cook the ingredients over medium heat and bring to just a simmer (about 10 to 15 minutes). Whisk this continually while cooking to prevent the ingredients from sticking to the sides and bottom of the pan.
Since you’re making a custard, you want it to be between 160 to 170 degrees Fahrenheit (71 to 77 degrees Celsius). To see if your custard is done, simply dip a spoon into the mixture and run your finger down the back of the spoon. If the line stays clean, your custard is done. If the line blurs again, you need a little more time to make the custard.
Remove the pot from the heat and let cool for at least 30 minutes. Pour the mixture into a refridgerator-safe container and cover with plastic wrap, making sure the plastic is covering the top of the liquid (this keeps a skin from forming on the top of your custard). Place this into the refrigerator and chill for at least 6 hours. Chilling overnight is best.
Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s instructions.
Freeze for 2 to 3 hours.
Mix the chocolate coasting ingredients together and whisk until they are thoroughly combined. It’s easier to dip the bites if you put the chocolate mixture into a narrow and deep bowl.
Line a baking sheet with parchment paper.
Use a small ice cream scoop to scoop out the ice cream. Use the palm of your hand to really push the ice cream into the scoop so that you get a nice shape.
Pop the ice cream form the scoop out onto the parchment lined baking sheet and continue the process with all of the ice cream.
Place the baking sheet back into the freezer for two hours.
After two hours, remove the baking sheet form the freezer. You’re now ready to dip your dreamy bites.
Rest an ice cream bite on the tines of a fork and drop it into the chocolate coating. Turn the bite so that it’s completely covered.
Scoop the bite out of the chocolate with the fork and gently slide it back onto the parchment lined baking sheet. You may need a second fork to help get the coated bite off the first fork (they sometimes tend to stick as the coating freezes).
Continue the process for the rest of the bites.
Pop the baking sheet into the freezer for one hour before enjoying.