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Ice Cream
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In a medium-size bowl, add heavy cream, half and half, vanilla, and stevia.
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Whisk together until blended.
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Pour into popsicle molds and freeze overnight.
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Chocolate Coating
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Place a parchment-lined cookie sheet in the freezer before making the chocolate coating.
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In a microwave-safe bowl, add the unsweetened bakers chocolate and coconut oil.
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Heat until chocolate and oil are melted and smooth (this should be heated in 30-second intervals, keep a good eye on it so the chocolate does not seize or burn). You could also do this in a double boiler.
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Add peanut butter and stevia and whisk everything together.
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To Assemble
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Take the frozen ice cream bars out of the freezer. You can release them from their mold by running them under hot water.
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Place them on the parchment-lined cookie sheet and return to the freezer for a few minutes so that the ice cream is completely frozen.
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Remove the cookie sheet from the freezer.
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Spoon the chocolate coating over each of the ice cream bars, to cover completely. If the chocolate is a bit thick scrape off any excess or you may not have enough to finish all them
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Place the already finished bars on the parchment-lined frozen cookie sheet. This will help to keep the ice cream bars (that are already done) from melting while you finish the rest.
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Once all the bars are finished being covered in the chocolate mixture, return the cookie sheet to the freezer and allow to set.
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After they are set you can move them to an airtight container and return them to the freezer.
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When you are ready to eat the ice cream bars, allow to sit at room temperature for a few minutes so that they are not too hard to bite into. Enjoy!