Heat up heavy cream and half and half until almost boiling in the microwave or on the stove.
Take out of the microwave or off the stove (be careful it will be hot).
Break the unsweetened bakers chocolate into several pieces.
Add to cream mixture.
Let it sit a couple of minutes.
Whisk until chocolate is fully melted and combined with the cream mixture. Be patient it will come together.
Add liquid stevia to taste.
Take 3 disposable popsicle bags
Measure the popsicle bag next to the ice cream mold and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.
Pour the chocolate into popsicle bag you want the chocolate to be a bit under the top of the ice cream mold so when you put in the ice cream base it will go over the top of the chocolate. This is easier with a funnel
Place in the ice cream molds have it standing up in it.
Place a popsicle stick in each one. Try to have it stay straight, leave a couple inches sticking out of the mold. It is okay if it doesn't stay completely straight because you can fix this after it freezes, but try to make it as straight as you can get it.
Place the ice cream mold in the freezer for at least 2-3 hours.
Ice Cream Base:
Make the ice cream base by adding heavy cream, half and half, vanilla and stevia to a bowl and whisk together before you proceed to the next step.
When the chocolate is fully frozen take it out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.
Place the chocolate pop in the center of each ice cream mold. It is okay if the stick is not straight; you will be able to move it a little in the next step. Pour the ice cream base around the chocolate. This is easier with a funnel. When all the ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the chocolate.
Put silicone tops over the ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.
Place back in the freezer for several hours or overnight.
When your ice cream is fully frozen, make the cookie coating.
Outside Crumb Coating:
Preheat oven 350°F.
In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment lined cookie sheet and spread out a bit.
In a bowl, add almond flour, cocoa powder, melted butter, and stevia and mix together. Place on the same parchment-lined cookie sheet as the vanilla crumbs and spread out a bit.
Bake for 8-10 minutes.
Let this cool completely. When the cookies are completely cooled break apart into crumbs and mix both the vanilla and chocolate crumbs together in a bowl.
Take out the ice cream molds from the freezer. Release from molds by running them under hot water.
Press the ice creams into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.
Place the cookie sheet in the freezer until set... at least 10 minutes. Then, place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.