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–+ servings

Peanut Butter Cup Ice Cream Bars

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Prep Time: 10 minutes
Servings: 8

Ingredients

Ice Cream

  • 1 1/4 cup Cottage Cheese
  • 1/2 cup Coconut Cream
  • 1/4 cup Creamy Peanut Butter
  • 3 Tbsp Pure Maple Syrup
  • 2 Tbsp Vanilla Protein Powder Optional
  • 1 tsp Pure Vanilla Extract

Homemade PB cups

  • 1/4 cup Creamy Peanut Butter
  • 1 Tbsp Vanilla Protein Powder
  • 1 Tbsp Pure Maple Syrup
  • 1/4 cup Dark Chocolate

Coating

  • 1 1/2 cups 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia Bulk - Pascha Chocolate Co.

Instructions

  • 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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