Keto Chocolate Crunch Ice Cream Bars
These ice cream bars are filled with a super creamy no churn cream cheese ice cream and encased in a chocolate filbert coating.
How to Make It
Step 1
Add the erythritol to a food processor and blend until powdered.
Step 2
Add the cream cheese and vanilla to the blender and blend until smooth.
Step 3
Add the cream to a stand mixer with a whisk attachment and whip until light and fluffy and soft peaks form.
Step 4
Gently fold the cream cheese mixture into the whipped cream until well combined.
Step 5
Line a rectangular freezer proof dish – about 7 x 10 inches with plastic wrap so that it overhangs the edges. Spoon the ice cream mixture into the lined tray and freeze for a minimum of 5 hours.
Step 6
Once the ice cream has frozen you can prepare the coating. Add the cocoa powder, syrup and coconut oil to a food processor and blend until completely liquid.
Step 7
Add the chopped filberts to the chocolate mixture and stir through.
Step 8
Remove the ice cream from the freezer and turn out onto a sheet of baking paper. Slice the ice cream into 12 equal sized bars.
Step 9
Spoon the chocolate mixture over the frozen bars so that they are evenly coated.
Step 10
Serve immediately or transfer back to the freezer in a sealed container until ready to serve.
Ingredients
- Cream Cheese Spread
7 ounce
- Maple Flavored Syrup by Lakanto
2 tablespoon
- Filberts, Raw
2 tablespoon, chopped
- Whipping Cream
1-½ cup
- Coconut Oil
1-¼ cup
- Vanilla Extract
1 teaspoon
- Cocoa Powder, Unsweetened
½ cup
- 100% Pure Erythritol by Now
⅓ cup