KETO CHOCOLATE COVERED PEANUT BUTTER ICE CREAM BARS
Servings: 15 ice cream bars
Servings: 1
Calories: 345 kcal
Ingredients
For the Ice Cream:
- 1½ c. heavy whipping cream
- 1½ c. unsweetened almond milk
- 1 c. half and half
- 2/3 c. natural peanut butter
- 3 T. xylitol or more, to taste
- 1 T. vegetable glycerin optional
- 1 tsp. vanilla extract
- 1/16 tsp. THM Pure Stevia Extract Powder or any concentrated stevia powder
- ¾ tsp. xanthan gum
For the Dipping Chocolate:
- ¾ c. refined coconut oil
- 2 oz. unsweetened baker’s chocolate
- ¼ c. chopped cocoa butter pieces
- 3½ tsp. THM Super Sweet Blend or more, to taste (Or figure out how much of your preferred sweetener here)
- Dash salt
Instructions
For the Ice Cream:
-
Blend the ice cream ingredients together for 30 seconds, adding the xanthan gum last, right before blending so it doesn’t clump.
-
Churn the ice cream mixture in a 1½ – qt. ice cream churn according to manufacturer’s directions.
-
Spread the finished ice cream into a foil-lined 9”x13” pan, cover, and freeze.
-
Score the ice cream into 15 bars with a knife when it is partially frozen, then continue freezing until firm.
For the Dipping Chocolate:
-
Melt all the ingredients together in the microwave or in a double boiler, stirring frequently so the chocolate doesn’t burn.
-
Let the melted mixture cool a bit before dipping your ice cream bars so it doesn’t melt the ice cream.
-
You can take the ice cream bars out of their pan (the foil helps with this) and dip them in the chocolate mixture one at a time, dipping on one side, flipping to dip on the other side, then flipping again to catch the top with an extra coat.
-
Store the ice cream bars in a sealed freezer container.
-
The ice cream bars can be eaten straight out of the freezer, but I like to let them thaw for 5-10 minutes before eating for a creamier texture.
Recipe Notes
Calories: 345
Fat: 32g
Carbohydrates: 5g net
Protein: 4g
