Keto Chocolate Covered Peanut Butter Ice Cream Bars
A low carb, keto, and THM friendly chocolate covered peanut butter ice cream bar that is perfect for summer - or anytime you need a chocolate, peanut butter, and/or ice cream fix
A low carb, keto, and THM friendly chocolate covered peanut butter ice cream bar that is perfect for summer - or anytime you need a chocolate, peanut butter, and/or ice cream fix
- dash salt
- 1 tsp. vanilla extract
- 1 â½ c. heavy whipping cream
- 1 â½ c. unsweetened almond milk
- 1 c. half and half
- 2/3 c. natural peanut butter*
- 3 t. xylitol (or more to taste)**
- 1 t. vegetable glycerin (optional)***
- 1/16 tsp. thm pure stevia extract powder (or any concentrat
- â¾ tsp. xanthan gum
- â¾ c. refined coconut oil
- 2 oz. unsweetened baker’s chocolate
- â¼ c. chopped cocoa butter pieces
- 3 tsp. thm super sweet blend (or more to taste) (or figure out how much of your preferred sweetener he
- Carbohydrate 0.03542 g
- Cholesterol 0 mg
- Fat 0.000168 g
- Fiber 0 g
- Protein 0.000168 g
- Saturated Fat 2.8E-05 g
- Serving Size 1 1 ice cream bar (0g)
- Sodium 20.6961333333333 mg
- Sugar 0.03542 g
- Trans Fat 0.0001008 g
- Calories 1 calories
Step-by-step
- Blend the ice cream ingredients together for 30 seconds, adding the xanthan gum last, right before blending so it doesn’t clump.
- Churn the ice cream mixture in a 1 ½ - qt. ice cream churn according to manufacturer’s directions.
- Spread the finished ice cream into a foil-lined 9†x13†pan, cover, and freeze.
- Score the ice cream into 15 bars with a knife when it is partially frozen, then continue freezing until firm.
- Melt all the ingredients together in the microwave or in a double boiler, stirring frequently so the chocolate doesn’t burn.
- Let the melted mixture cool a bit before dipping your ice cream bars so it doesn’t melt the ice cream.
- I like to take the ice cream bars out of their pan (the foil helps with this) and dip them in the chocolate mixture one at a time, dipping on one side, flipping to dip on the other side, then flipping again to catch the top with an extra coat.
- Store the ice cream bars in a sealed freezer container.
- The ice cream bars are bitable straight out of the freezer, but I like to let them thaw for 5-10 minutes before eating for a creamier texture.
Standard measurements on a recipe card rarely reveal how physical ingredients behave during a prolonged freeze. Heavy cream, almond milk, and half-and-half create an emulsion that requires strict temperature control before it ever touches a churn. Adding xanthan gum at the exact final second of blending prevents premature hydration and stops gelatinous lumps from forming in the dairy base. Vegetable glycerin acts as an antifreeze agent at a molecular level, interrupting large ice crystal formation so the frozen block remains soft enough to bite straight from the cold storage. Natural peanut butter introduces dense fats and proteins that naturally anchor the softer dairy components, while a dash of salt sharpens the perception of sweetness against bitter unsweetened chocolate. Churning introduces air pockets that lighten the dense fat profile. Spreading the churned mixture into a foil-lined nine-by-thirteen-inch pan allows precise scoring while the interior remains partially frozen at thirty minutes. Dipping requires patience. Melted cocoa butter and coconut oil solidify rapidly upon contact with frozen dairy. Allowing the chocolate shell mixture to cool slightly prevents the liquid coating from instantly melting the scored bars during the immersion step. Store the finished batch in an airtight container to prevent freezer burn from dulling the flavor compounds.
