Peanut butter cup ice cream bars (Edit recipe)

colleenshealthylife

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Protein rich, smooth and creamy, refined sugar free Reese's inspired ice cream bars!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

13

Serves: 8

Ingredients

1.25 cup Cottage Cheese
.5 cup Coconut Cream
.25 cup Creamy Peanut Butter
3 Tbsp Pure Maple Syrup
2 Tbsp Vanilla Protein Powder, Optional
1 tsp Pure Vanilla Extract

Homemade PB cups

Coat in g

1.5 cups 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia (Bulk) - Pascha Chocolate Co.

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make mini pb cups by mixing PB mixture together, then placing into mini silicone liners or mini silicone cupcake mold. Freeze 30min
Melt chocolate and dip frozen pb filing into chocolate, place on parchment paper, and back to the fridge until chocolate shell is firm
For ice cream blend all ingredients together, scraping the sides as needed
Pour into loaf tin and top with chopped pb cups and let them skink slightly
Freeze for 4 hours +
Melt dark chocolate, slice frozen solid ice cream bars into 8-10 squares, then dip into melted chocolate and quickly scrape off excess, then place on parchment paper and back in the freezer 15min until chocolate shell is hardened
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	516
Fat:	28 g
Carbohydrates:	37 g
Protein:	17 g
Cholesterol:	7 g
Sodium:	189 mg
Fiber:	7 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.