Low Carb Dark Chocolate Peanut Butter Ice Cream Food

CHOCOLATE PEANUT BUTTER LOW CARB ICE CREAM BARS

Steps:

• Whip heavy cream with mixer until soft peaks form.
• Slowly add remaining ingredients.
• Continue beating until stiffer peaks form.
• Pour mixture into molds. Add popsicle sticks and freeze for at least 3 hours.
• Melt Magic Shell ingredients. Dip frozen ice cream into melted chocolate. Let set.
• Store in airtight container in the freezer. Store leftover chocolate in refrigerator.

LOW-CARB DARK CHOCOLATE ICE CREAM

Steps:

• Melt chocolate in double boiler over hot (not boiling) water.
• Gradually whisk in 1st cup of cream, stir until smooth.
• Remove from heat and let it cool.
• Whisk eggs in a mixing bowl until light and fluffy.
• Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
• Add the 2nd cup of cream, vanilla, and salt; whisk.
• Add the chocolate mixture; blend well.
• Cover, chill, and freeze according to ice cream maker's directions.

LOW-CARB DARK CHOCOLATE-PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate in double boiler over hot (not boiling) water.
• Gradually whisk in 1st cup of cream, stir until smooth.
• Remove from heat and let it cool.
• Whisk eggs in a mixing bowl until light and fluffy.
• Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
• Add the 2nd cup of cream, vanilla, and salt; whisk.
• Add the chocolate mixture; blend well.
• Fold in peanut butter in a swirl (Natural peanut butter will pour).
• Cover, chill, and freeze according to ice cream maker's directions.

LOW-CARB CHOCOLATE PEANUT BUTTER CHEESECAKES

Steps:

• 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
• 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
• 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
• 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
• 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).