What could be better than sugar free chocolate peanut butter ice cream bars? Low carb chocolate dipped peanut butter ice cream bars! So easy to make, too!
Can you believe that I’ve been a food blogger for five years and never owned a popsicle mold? After drooling over the popsicles made by fellow bloggers, I FINALLY bought a couple molds for making frozen pop treats.
This recipe for chocolate dipped peanut butter ice cream bars was perfect for testing out my new molds. If you don’t own any molds, I hope I convince you that you really NEED these.
It’s difficult to buy good quality pre-made low carb ice cream bars, so these will come in handy. And, if you do find some that don’t contain artificial ingredients, they tend to be very expensive. You will save time and money making sugar free popsicles and ice cream bars at home!
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I started out making these chocolate peanut butter ice cream bars by whipping up a low carb peanut butter ice cream base. Since the ice cream is going to be frozen in molds rather than churned in an ice cream maker, it’s important to fluff it up with as much air as possible.
Churning adds air to the ice cream while it’s being frozen in an ice cream maker. Once the cream mixture is whipped up, it’s poured into the molds. To have more control filling the molds, I used a Wilton Easy Pour Funnel which I have found so many uses for.
The first popsicle mold I used is the Silikomart Silicone Easy Cream Mini Ice Cream Bar Mold Set. If you aren’t into mini size bars, they also make a larger size mold.
These molds give you the classic ice cream bar shape, but I they are expensive compared to other popsicle molds. This mold does come with mini popsicle sticks so you won’t have to buy any and they can be washed and reused.
I also tried an Orange HopeFULL Silicone Popsicle Cake Pop Mold Freezer Tray to freeze the remaining peanut butter ice cream. This mold makes twice as many pops in a slightly larger size than the mini molds. The shape is also cylindrical rather than the standard flat ice cream bar.
To me, ice cream bars NEED to be dipped in chocolate. I don’t think I’ve ever eaten an ice cream bar that didn’t have a chocolate coating. I used a simple mix of stevia sweetened chocolate chips melted with coconut oil to make the magic shell coating.
You can use any kind of low carb chocolate to make the magic shell dip. If you don’t have any sugar free chocolate, a blend of baking chocolate and sweetener can be used instead. You could also use my recipe for homemade chocolate chips.
You are going to have some magic shell leftover because you need a good depth of chocolate to dip the bars into. That is one of the benefits of using a mini popsicle mold. The mini size is much easier to cover in chocolate than a regular size ice cream bar and you don’t need as much melted chocolate to get the right depth.
I prefer the chocolate coating to be double thick. To get the second coating to stick better, I found it best to freeze the first layer for several minutes and then coat with a second layer. The chocolate layers will harden faster with put on a cold surface.
The frozen ice cream in the cylindrical mold didn’t come out as easy as the flat mold. Even though it’s a silicone mold, I had to run the outside under water to loosen the ice cream from the mold. And, they seem to form a vacuum as you pull them out.
The cylindrical ones were also a bit trickier to dip in chocolate as I had to rotate them while tilting the container of melted chocolate. If you’ve ever dipped frozen bananas into chocolate, it’s very similar.
You may be wondering which popsicle mold I prefer. It’s definitely the smaller white mold. It’s such a classic shape and the mold itself is a much better design. I love how it lays flat and the popsicle stick is set perfectly centered.
The mini chocolate peanut butter ice cream bars were also the ideal size for my two year old. Even though they are more expensive, I will buy more of the Silikomart Silicone Easy Cream Ice Cream Bar Molds in the various shapes and sizes they offer.
Chocolate Peanut Butter Ice Cream Bars
- 3/4 cup heavy cream
- 1/2 cup plus 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened salted peanut butter
- 1/4 cup Swerve or other low carb sweetener
Chocolate Magic Shell
- 2/3 cup sugar free chocolate chips
- 1/3 cup coconut oil
Whip heavy cream with mixer until soft peaks form.
Slowly add remaining ingredients.
Continue beating until stiffer peaks form.
Pour mixture into molds. Add popsicle sticks and freeze for at least 3 hours.
Melt Magic Shell ingredients. Dip frozen ice cream into melted chocolate. Let set.
Store in airtight container in the freezer. Store leftover chocolate in refrigerator.
Makes 10 ice cream bars
Nutrition per bar: 4.1g net carb, 1.8g erythritol