About
These ice cream bars are filled with a super creamy no churn cream cheese ice cream and encased in a chocolate filbert coating.
These are a great treat for the whole family!
Ingredients
- 7 ounce cream cheese spread
- 2 tablespoon maple flavored syrup by lakanto
- 2 tablespoon, chopped filberts, raw
- 1 ½ cup whipping cream
- 1 ¼ cup coconut oil
- 1 teaspoon vanilla extract
- ½ cup cocoa powder, unsweetened
- ⅓ cup 100% pure erythritol by now
Instructions
- Add the erythritol to a food processor and blend until powdered.
- Add the cream cheese and vanilla to the blender and blend until smooth.
- Add the cream to a stand mixer with a whisk attachment and whip until light and fluffy and soft peaks form.
- Gently fold the cream cheese mixture into the whipped cream until well combined.
- Line a rectangular freezer proof dish – about 7 x 10 inches with plastic wrap so that it overhangs the edges. Spoon the ice cream mixture into the lined tray and freeze for a minimum of 5 hours.
- Once the ice cream has frozen you can prepare the coating. Add the cocoa powder, syrup and coconut oil to a food processor and blend until completely liquid.
- Add the chopped filberts to the chocolate mixture and stir through.
- Remove the ice cream from the freezer and turn out onto a sheet of baking paper. Slice the ice cream into 12 equal sized bars.
- Spoon the chocolate mixture over the frozen bars so that they are evenly coated.
- Serve immediately or transfer back to the freezer in a sealed container until ready to serve.
Nutrition Facts
- Servings: 12
- Calories: 373.6kcal/1563.2kJ (per serving)
- Fat: 39.2g (per serving)
- Carbs: 10.0g (per serving)
- Protein: 2.9g (per serving)
