Place the Lily’s baking chips and coconut oil in a microwave safe bowl. Heat at 30 second intervals until the chocolate is completely melted and the ingredients are combined.
Line six sections of a muffin tin with aluminum cupcake liners.
Add 1 Tbsp. of the chocolate mixture to the bottom of each cupcake liner, and spread it into an even layer.
Place the muffin tray into the freezer until the chocolate has hardened.
Mix the remaining ingredients together until well blended, smooth and forming stiff peaks.
Add an even layer of the ice cream batter to the top of each chocolate layer in the cupcake liners.
Return the tray to the freezer to set until the ice cream has hardened.
Place another tablespoon of the chocolate mixture on the top of each ice cream cup, and spread it out evenly. You will need to reheat the chocolate mixture at 30 second intervals in the microwave until it is completely melted again.
Put the tray back into the freezer until the chocolate layer has hardened and then serve.
DID YOU MAKE THIS RECIPE?Let me know I'd love to see it! Please Share @kimspireddiy and tag #kimspireddiy - Please Leave A Rating
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.