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Keto and Vegan Chocolate Peanut Butter Ice Cream Bars
How to Make It
Step
Recipe Steps steps 5 4 h 15 min
Step 1
Place your silicone molds on a flat tray or surface. To a blender, add the coconut milk, peanut butter, allulose, and vanilla extract. Blend until smooth.
Step 2
Pour the peanut butter mixture evenly into the molds. Place the wooden sticks in. Transfer the mold to the freezer.
Step 3
Freeze the ice cream bars for 4-8 hours, or until completely firm. Once the ice cream sets, place the chocolate chips in a bowl. Microwave the chocolate in 20-second intervals until the chips melt.
Step 4
Take the ice cream bars out of their molds, and place them on a piece of parchment paper. Drizzle the chocolate over the popsicles. Sprinkle with the crushed peanuts.
Step 5
Serve immediately or place them in an airtight container. Keep them in the freezer for up to a month.
Ingredients
- Coconut milk – 0.75 cup
- Peanut Butter Smooth Without Salt – 6 tbsp
- Allulose, powdered – 0.25 cup
- Vanilla extract – 0.5 tsp
- Chocolate chips, sugar free – 0.25 tbsp, whole pieces – regular
- Peanuts – 1 tbsp, chopped
