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.
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.