Ingredients
Assembly Ingredients:
- 1 1/2 cups sugar-free chocolate chips divided
- 1/2 cup chopped peanuts
- caramel sauce recipe follows
- 1 pint vanilla ice cream store-bought or homemade, recipe follows
Caramel Ingredients:
- 3/4 cup Joy Filled Eats Sweetener
- 1/4 cup plus 2 tbsp heavy cream
- 4 tbsp butter
- 1/2 tsp vanilla
- generous pinch of salt
Homemade Vanilla Ice Cream Ingredients (makes 3 pints):
- 1 1/2 cups heavy cream
- 1 1/4 cups unsweetened almond milk
- 1/2 cup Joy Filled Eats Sweetener
- 3 egg yolks ***
- 1/2 tbsp glycerin
- 1 tsp vanilla
- *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
Instructions
- Melt half the chocolate chips in the microwave or on top of a double boiler. I melt them in the microwave stirring every 20 seconds. Spread the melted chocolate in the bottom and up the sides of the silicone pan or foil cupcake papers. Sprinkle with the peanuts. Set aside.
- To make the caramel combine 1/4 cup cream, 3 tbsp butter, and the sweetener in a small saucepan and cook over medium-low heat. Stir frequently until bubbly, thickened, and lightly browned. Remove from the heat and add the salt, remaining 1 tbsp butter, and remaining 2 tbsp cream. Stir until smooth. Pour into the molds just to cover the peanuts (leave room for the ice cream). You may have caramel sauce leftover.
- Put in the refrigerator or freezer until the caramel has thickened and cooled. Add a spoonful of ice cream to each mold. Spread flat. Freeze until firm.
- Melt the remaining chocolate chips. I found the easiest way to get chocolate on the bottoms was to pop out the ice cream bites and put them on a piece of waxed paper. Drizzle the ice cream side with melted chocolate. It’s ok if you don’t completely cover the ice cream, you just want to be able to hold these to eat. Store in the freezer.
Homemade Vanilla Ice Cream Instructions:
- Blend all ingredients in a blender. Pour into an ice cream machine and churn according to the manufacturer’s instructions. Freeze until firm before using in this recipe.
