Chocolate Covered Barsplace
Ice Cream: Blend frozen confectionery ingredients for 30 seconds. Mix the xanthan gum first.
- Cook2 h
- Total2 h
- Serves12
- LevelIntermediate
Ingredients
- 1 cup light whipping cream
- 1 cup almond milk
- 2/3 cup natural peanut butter
- 3 tsp. – 15ml xylitol (or more, to taste)
- 1 tsp. – 5ml vegetable Glycerin (optional)
- 1 tsp. – 5ml vanilla
- 1/16 tsp – 0.3ml THM Pure Stevia Extract Powder (or any other concentrated stevia powder)
- ¾ tsp. – 3.75ml xanthan gum
- 2 oz. – 60g refined copra oil
- 3 tsp. – 15ml unsweetened baker's chocolate
- chopped cocoa butter pieces
- THM Super Sweet Blend
- dash salt
Method
- Ice Cream: Blend frozen confectionery ingredients for 30 seconds. Mix the xanthan gum first.
- Churn the frozen sweetmeat mixture. Chop frozen sweets according to the manufacturer's instructions.
- Spread the prepared frozen dessert in a foil-row “9x13" pan, cover, and freeze.
- Press the frozen dessert into 15 bars with a knife, when it is partially frozen, continue to solidify until firm.
- Dipping Chocolate: Melt all ingredients together in the microwave, frequently stirring so the chocolate does not burn.
- Let the melted mixture cool down a touch before dipping your frozen dessert bar so that it does not melt the frozen dessert.
- I keep frozen dessert bars on the outside of their pan (foil helps with this) and dip them one at a time within the chocolate mixture, dip one side, flip to dip in the opposite direction, then hold.
- Flipping again with an extra coat.
- Store frozen dessert bars in a sealed freezer container.
- Frozen confectionery bars are straight out of the freezer. Still, I prefer to thaw them for 5–10 minutes before eating for a creamier texture.
