In a medium-size bowl, add heavy cream, half and half, vanilla, and stevia.
Whisk together until blended.
Pour into popsicle molds and freeze overnight.
Place a parchment-lined cookie sheet in the freezer before making the chocolate coating.
In a microwave-safe bowl, add the unsweetened bakers chocolate and coconut oil.
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.
Add peanut butter and stevia and whisk everything together.
Take the frozen ice cream bars out of the freezer. You can release them from their mold by running them under hot water.
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.
Remove the cookie sheet from the freezer.
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
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.
Once all the bars are finished being covered in the chocolate mixture, return the cookie sheet to the freezer and allow to set.
After they are set you can move them to an airtight container and return them to the freezer.
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!