Vanilla ice cream, peanuts, and caramel coated with chocolate make these Mini Snickers Ice Cream Bites just as good as the real thing. You can use either homemade or store-bought ice cream so these are as easy and melting some chocolate and making a quick caramel sauce.
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Mini Snickers Ice Cream Bites - Low Carb, Keto, Sugar-Free, Grain-Free, Gluten-Free, THM S
A few weeks ago, while on vacation, my husband walked out of a convenience store with a giant Snickers bar. He's not a big candy guy so I was surprised. Until he bit into it and I saw it was an ICE CREAM Snickers. And then I had to beg for a bite. It's been years since I had one but it was just as good as I remembered. I knew I had to make a healthier version.
These ice cream bites are oh so messy but oh so delicious. Trying to get the bottoms covered with chocolate was the trickiest part. Next time I might just give up on the cute little squares and make them in foil baking cups. I think that would be easier when trying to get chocolate on both the top and bottom. There was definitely some finger licking going on my kitchen as I made these. As you can see the chocolate can crack if it's not thick enough on the top. They are just as tasty but a bit messier.
You can either use store-bought sugar-free vanilla ice cream or make a batch of homemade. You will end up with much more vanilla ice cream than you need but can you ever have too much ice cream? You could probably churn just enough for this recipe, a little less than a pint, but if you are doing the work to make homemade just go ahead and make a full batch and save some in the back of the freezer for a rainy day.
I used this Wilton silicone mini brownie pan. I've actually never made brownies in it but it works great to make candies.
Mini Snickers Ice Cream Bites - Low Carb, Grain Gluten Sugar Free, THM S
Assembly Ingredients:
1 ½ cups sugar-free chocolate chips, divided
½ cup chopped peanuts
caramel sauce, recipe follows
1 pint vanilla ice cream, store-bought or homemade, recipe follows
Caramel Ingredients:
¾ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
¼ cup plus 2 tablespoon heavy cream
4 tablespoon butter
½ teaspoon vanilla
generous pinch of salt
Homemade Vanilla Ice Cream Ingredients (makes 3 pints):
1 ½ cups heavy cream
1 ¼ cups unsweetened almond milk
½ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
3 egg yolks ***
½ tablespoon vegetable glycerin
1 teaspoon vanilla extract
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
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Ingredients
Assembly Ingredients:
- 1 ½ cups sugar-free chocolate chips divided
- ½ cup chopped peanuts
- caramel sauce recipe follows
- 1 pint vanilla ice cream store-bought or homemade, recipe follows
Caramel Ingredients:
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup plus 2 tablespoon heavy cream
- 4 tablespoon butter
- ½ teaspoon vanilla
- generous pinch of salt
Homemade Vanilla Ice Cream Ingredients (makes 3 pints):
- 1 ½ cups heavy cream
- 1 ¼ cups unsweetened almond milk
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 egg yolks ***
- ½ tablespoon glycerin
- 1 teaspoon vanilla
- *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Instructions
- Melt half the chocolate chips in the microwave or on top of a double boiler. I melt them in the microwave stirring every 20 seconds. Spread the melted chocolate in the bottom and up the sides of the silicone pan or foil cupcake papers. Sprinkle with the peanuts. Set aside.
- To make the caramel combine ¼ cup cream, 3 tablespoon butter, and the sweetener in a small saucepan and cook over medium-low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, remaining 1 tablespoon butter, and remaining 2 tablespoon cream. Stir until smooth. Pour into the molds just to cover the peanuts (leave room for the ice cream). You may have caramel sauce leftover.
- Put in the refrigerator or freezer until the caramel has thickened and cooled. Add a spoonful of ice cream to each mold. Spread flat. Freeze until firm.
- Melt the remaining chocolate chips. I found the easiest way to get chocolate on the bottoms was to pop out the ice cream bites and put them on a piece of waxed paper. Drizzle the ice cream side with melted chocolate. It's ok if you don't completely cover the ice cream, you just want to be able to hold these to eat. Store in the freezer.
Homemade Vanilla Ice Cream Instructions:
- Blend all ingredients in a blender. Pour into an ice cream machine and churn according to the manufacturer's instructions. Freeze until firm before using in this recipe.
Notes
Nutrition
Jennifer Farley says
The best for when you need something sweet!
Kate says
Little bites of heaven! OMG sooo good.
Trish says
Seriously cannot wait to make these!!!!
Angela Coleby says
These look fantastic! I need to now mop up the keyboard from my drool! Totally agree with you on you can never have too much ice cream!
Sara says
I think it might be easier to freeze small scoops of icecream then sink them into molds with melted chocolate, cover with nuts and caramel and more chocolate and referee. I'll let you know if I try it. Relight now I'm trying to do a peanut butter blondies/cupcake with a skinny me strawberry inside. I love the pics.