Chocolate Peanut Butter Ice Cream Cups! #LCHF

Chocolate Peanut Butter Ice Cream Cups!

So I decided to get creative when I seen a post in a #LCHF Group on Facebook.  It’s a Great group by the way! So a post with ice cream and chocolate coating and a peanut butter coating. That recipe called for lots of other items I didn’t have so I figured out a way to do it myself.  I decided to make the ice cream peanut butter flavored and cover it with a chocolate coating.   Well I was a little unsure at first because the chocolate coating was still pretty bitter.  Once I put the two together though it was amazing!

So want the recipe?

Ingredients:
Ice cream filling
2 tbsp smuckers natural peanut butter
2 tbsp butter
1/3 cup heavy whipping cream
2 packets of NuNaturals No Carbs Blend Steivia

Chocolate Coating
3 tbsp shur-fine cocoa powder
2 tbsp butter
1 tbsp tropical traditions coconut oil
5 packets of NuNaturals No Carbs Blend Steivia

Directions:
Ice cream
Start by putting the peanut butter and butter in a microwave safe bowl and melt butter, add 1 packet of stevia and the whisk together till smooth. Set Peanut butter and butter mix aside and put the heavy cream and add other packet of stevia to mixing bowl and start to mix until you have a thick whipped cream. Pour the peanut butter and butter mixture into the whipped cream and fold together gently without deflating it. Then add that extra tablespoon to the whipped cream mixture and fold even more gently. This will look a lot like a mousse! the peanut butter will be kinda swirled and yummy. I placed mine in three silicone cupcake muffins and froze it almost solid.

Once frozen I thought the carbs were still gonna be to high. So I popped the ice creams out of the muffin molds and tipped on side and cut in half to make two thinner ones. So I ended up with six of them. Place them back in the freezer preferably on something non stick and/or silicone.

Chocolate Coating
Melt the butter, add the cocoa powder and stevia mix until thick and smooth then add coconut oil (must be liquid so nuke if it’s solid). Mix well until smooth, and then set aside. Take the ice creams out of the freezer and place on a rack over a plate. Spoon the chocolate sauce over the ice creams and make sure it goes all they around and falls down the sides to cover them. Place them back on the silicone mat in the freezer. You can use parchment paper or wax paper too, I’m sure. Let them set up a little more in freezer and the remaining chocolate you have under the rack on plate you’re going to use. So pour the rest of chocolate on that plate and then grab a couple of the ice creams and rub the bottom around in the chocolate then right back to freezer it goes on the silicone mat.

I left them in there for about half hour while I did up dinner dishes and put things away clearing up everything. You know the routine, Right?

They came out super yummy!

Total Servings 6
I had two Servings: Calories 335, Carbs 2, Fat 36, Protein 4, Sodium 200.