These Chocolate Peanut Butter Ice Cream Bars are so rich you’ll never know they are low carb, dairy, sugar, and grain free, and Trim Healthy Mama friendly. They are smooth and creamy without needing an ice cream machine.
Chocolate Peanut Butter Ice Cream Bars – Dairy-Free, Sugar-Free, Grain-Free, Gluten-Free, Low Carb, THM S
These are the perfect anytime treat if you are missing ice cream. While many of the store-bought low carb ice creams are tasty they are missing the creaminess and richness of full-fat dairy or coconut products. You can’t have a pint of ice cream with under 400 calories that is as decadent as these.
I suggest enjoying one of these after a light meal. As I said previously they are rich. They are also very filling. I added nutrition facts based on making 10 pops but since the since of popsicle molds vary the nutrition will vary as well.
Special Ingredients in Chocolate Peanut Butter Ice Cream Bars
The reason these ice cream bars are more ice cream-y than ice-y is the addition of egg yolks and raw cocoa butter. They freeze firm enough to unmold and serve but are still soft enough to bite. If they are too hard just leave them out for a few minutes before enjoying.
Chocolate Coating for Ice Cream Bars
At first, I tried dipping the bars into melted chocolate. That was a mess and I don’t recommend it. My chocolate seized and got thick before it even coated the bars. Drizzling worked much better.
Ingredients for Chocolate Peanut Butter Ice Cream Bars
Peanut Butter Ice Cream: coconut milk, unsweetened vanilla almond milk, sweetener, egg yolks, raw cacao butter, peanut butter
Chocolate Coating: sugar-free chocolate chips, coconut oil
Just ignore the fact that I used straws instead of popsicle sticks. I decided to make these and then I could not find my popsicle sticks anyway. It was straws or dragging a van full of kids to the store. I chose to just use straws. They look strange but they worked!
Peanut Butter Ice Cream:
- Combine coconut milk, almond milk, and the sweetener in a saucepan over low heat. Simmer for 1 hour or until reduced by 1/4.
- Put the egg yolks in a large glass bowl. While whisking vigorously slowly pour the hot milk mixture over the yolks. Add the raw cocoa butter and peanut butter and stir until the cocoa butter melts and the mixture is smooth.
- Chill for 6-8 hours. Pour into an ice pop mold. Freeze until firm.
- Melt chocolate. Remove the pops from the mold and put on a piece of wax paper. Drizzle the chocolate on the pops. Wrap individually in plastic wrap and store in the freezer.
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