Keto Ice Cream Bars (Peanut Butter Chocolate Cookie)

Keto Ice Cream Bars (Peanut Butter Chocolate Cookie)

Prep Time 30

Cook Time 4

Total Time 4 15

Servings Bars

Calories 145kcal

Ingredients

Ice Cream:

3 3/4 Cups Heavy Cream divided
1 1/4 Cup Swerve or Lakanto (see sweetener notes below) confectioners
2 Tablespoons Unsalted Butter
1 Teaspoon Vanilla Extract
1/2 Teaspoon Xanthan Gum
1/2 Cup Peanut Flour

Cookie Crumbles (Optional):

1 Cup Almond Flour
1/4 Cup Cocoa Powder
1/2 Cup Swerve or Lakanto (see sweetener notes below)
1/4 Cup Unsalted Butter melted

Chocolate Coating (optional):

1 Cup Keto Chocolate
1/4 Cup Coconut Oil

US Customary - Metric

Instructions

Bars:

Bring heavy cream (1 3/4 cups) to a simmer in a heavy-bottom saucepan. Continue to cook at a simmer for 30 minutes, and watch carefully to maintain a simmer, not a boil -- you'll see small bubbles forming around the edges. Whisk occasionally to fully incorporate everything.
Remove cream from heat, and whisk in erythritol (1 1/4 cups), butter (2 tablespoons), vanilla extract (1 teaspoon), peanut flour (1/2 cup), and lastly the xanthan gum (1/2 teaspoon). You want to sprinkle xanthan gum over the top a little at a time so it dissolves without clumping.
Pour reduce cream in a large bowl and allow it to come to room temp -- the fastest way to do this is to place it in the fridge for 1 hour.
Meanwhile make the cookie crumbs by tossing the almond flour (1 cup), cocoa powder (1/4 cup), and erythritol (1/2 cup) together in a bowl.
Pour melted butter (1/4 cup) over the top and coat until the combo resembles coarse sand.
Toss in the freezer for at least 10 minutes. Before adding the cooking crumbs to the ice cream, break them up with a fork until they're your desired "crumb" size.
Once the reduced cream has cooled to room temp, remove it from the fridge and whip together using an electric mixer for 3 minutes.
In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
Using a rubber spatula, gently combine the whipped cream, reduced cream, and cookie crumbles, making sure to thoroughly combine while keeping the combo light and aerated.
Place 12 small plastic cups on a rimmed baking sheet.
Evenly divide the ice cream into each cup and place the tray in the freezer for an hour.
After an hour, place popsicle sticks in the center of each cup. Allow the bars to harden completely in the fridge before removing, should be 3 more hours.

Coating:

In a large bowl, melt together low carb chocolate (1 cup) and coconut oil (1/4 cup), and prep a rimmed baking sheet with parchment paper.
Remove each bar from the plastic cup, and dip into the melted chocolate.
Place on the prepared baking sheet. Once you've dipped all the bars in chocolate, transfer the baking sheet to the freezer and allow chocolate to harden. Enjoy!

Notes

Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Molds - I used small (3 ounces) Dixie cups as molds. You can also use popsicle molds if you'd prefer.
Easier version - feel free to skip the cookie crumbs and chocolate coating.
Vanilla version - skip the peanut butter flour for vanilla-flavored ice cream

Nutrition

Delicious recipe from Lindsey Hyland // www.thelittlepine.com