Dark Chocolate-Dipped Ice Cream Bars
Ingredients
- ½ cup full-fat coconut milk
- ¾ cup unsweetened almond milk
- ¼ cup erythritol sweetener
- 1½ t vanilla extract
- 1½ T coconut oil
- 9 oz unsweetened dark chocolate
Instructions
- In a bowl, mix together the coconut milk, almond milk, erythritol sweetener, and vanilla.
- Pour the mixture into 3-ounce ice cream molds and freeze for 90 minutes. Insert the wooden popsicle sticks and freeze again for at least 7 hours. If you have molds with sticks, insert the sticks and add the mixture. Freeze for at least 8 hours.
- In the top of a double boiler, melt the chocolate and coconut oil, stirring. Remove from the heat and let the chocolate mixture sit to return to room temperature.
- Line a baking sheet with parchment paper. Working with 1 ice cream bar at a time, remove the ice cream bar from the mold and dip into the melted chocolate. Use a spoon to coat the bar evenly, if needed. Once dipped, arrange the bar on the prepared baking sheet and immediately place it in the freezer. Repeat for the remaining bars.
- Freeze for at least 1 hour.
Nutrition
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