Description
A low carb, keto, and THM friendly chocolate covered peanut butter ice cream bar that is perfect for summer – or anytime you need a chocolate, peanut butter, and/or ice cream fix!!!
Ingredients
Scale
For the Ice Cream:
- 1 ½ c. heavy whipping cream
- 1 ½ 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
- 3 ½ 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 1 ½ – 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.
- I like to 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 are bitable straight out of the freezer, but I like to let them thaw for 5-10 minutes before eating for a creamier texture.
Notes
*I like Smucker’s brand natural peanut butter. The only ingredients are peanuts and salt and it has a strong peanut flavor.
**I do not recommend replacing the xylitol with a less concentrated sweetener. The volume of sugar alcohols help keep the ice cream bars bitable straight out of the freezer. You could replace the xylitol with erythritol or another sweetener that measures like sugar if you prefer. I like to use a combination of xylitol and pure stevia powder, a super-concentrated sweetener, for the best sweetness balance.
***The vegetable glycerin keeps the ice cream creamier and less icy after freezing. You can omit it if you don’t have it.
- Category: keto ice cream desserts
Nutrition
- Serving Size: 1 bar
- Calories: 345
- Fat: 32g
- Carbohydrates: 5g net
- Protein: 4g
