Chocolate Peanut Butter Low Carb Ice Cream Bars
These decadent, sugar-free ice cream bars feature a creamy peanut butter center coated in a satisfying, crisp dark chocolate shell. Perfect for a quick, low-carb treat.
Ingredients
Ice Cream Base
- 3/4 cup heavy cream
- 1/2 cup + 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup unsweetened salted peanut butter
- 1/4 cup low carb sugar substitute powdered preferred
Chocolate Magic Shell
- 2/3 cup sugar free chocolate chips
- 1/3 cup coconut oil
Instructions
- In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form.
- Add the almond milk, vanilla extract, peanut butter, and sweetener. Continue beating until stiffer peaks form.
- Pour the mixture into silicone popsicle molds. Tap the molds on the counter to remove air bubbles.
- Insert popsicle sticks and freeze for at least 3 hours, or until rock solid.
- Combine sugar-free chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring until smooth.
- Transfer the melted chocolate to a tall glass. Dip the frozen bars into the chocolate, allowing the excess to drip off before placing on parchment paper to set.
Notes
Store finished bars in an airtight container in the freezer. If the chocolate shell is too thick, ensure your dipping glass is narrow and deep. Use refined coconut oil if you prefer to avoid a coconut taste.