KETO SUGAR FREE MINI SNICKER ICE CREAM BARS
Prep time
Cook time
Total time
Incredibly healthy and delicious ice cream morsels that taste just like Snicker Ice Cream Bars. Impossible to resist.
Author: Antya
Recipe type: Ice Creams and Ices
Cuisine: Ketogenic. Sugar Free. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 24
Ingredients
For the chocolate layer:
- 50g unsweetened dark chocolate (I used Montezuma's 100% Absolute Black - click HERE for U.S. option)
- 15g unsalted butter (room temperature)
- 15g MCT oil (U.S. option HERE) or coconut oil (U.S. option HERE)
- 5 drops vanilla extract (for US. option click HERE) (or Make your Own)
- ½ tsp pure stevia powder (click HERE for U.S. option)
- 25g double cream
For the creamy layer:
- 100g double cream
- 1 tbsp (7g) vanilla whey protein (U.S.option HERE)
- ¾ tbsp (6g) extra fine almond flour (for U.S. option click HERE)
- 2 tsp (7g) Sukrin icing 'sugar' (U.S. alternative HERE) (or Make your Own)
For the peanut caramel layer:
- 250g double cream
- 10g unsalted butter
- 1 tsp vanilla extract (for US. option click HERE) (or Make your Own)
- 2 tbsp (30g) erythritol (for U.S. option click HERE)
- 15 drops caramel flavour liquid stevia (U.S. option HERE)
- 40g roasted and salted peanuts (crushed)
Instructions
To make the chocolate layer:
- place chocolate moulds in the freezer.
- melt chocolate over a bain-marie (water bath) or in the microwave (600W - check every 30 secs, stir, repeat).
- add stevia, then butter, stirring until completely melted.
- incorporate MCT oil and vanilla extract.
- finally, add double cream and stir vigorously until dense and shining.
- spread it evenly on the bottom and up the sides of your chocolate moulds (I used the handle of a small teaspoon). Spare some chocolate to cover the tops later.
- put moulds back in the freezer.
To make the creamy layer:
- using a blender(U.S. option HERE) or Nutribullet (U.S. option HERE), blitz all ingredients for 30 seconds; pause and repeat twice more; you want a light, airy mixture.
- remove moulds from the freezer and fill with creamy mixture up to ½ height.
- put back in the freezer.
To make the peanut caramel layer:
- put cream, butter, vanilla extract and erythritol in a small, heavy base saucepan; whisk and bring to the boil over medium heat.
- as soon as boiling point is reached, lower temperature to minimum and simmer gently for 30 minutes, whisking from time to time and keeping an eye on it.
- as soon as the caramel mix starts to thicken, whisk almost continuously for another 10 minutes - it will burn on the bottom of the pan very quickly if you don't keep whisking.
- once the caramel has assumed a rich golden colour and become quite thick, remove from heat, transfer to a small mixing bowl, add caramel flavoured stevia and keep whisking to cool it down (for reference, it will have reduced to 140g weight at this point); finally, stir in crushed peanuts.
- remove chocolate moulds from the freezer and fill remaining space with the caramel peanut mix, pressing and flattening.
- put back in the freezer to set for 30 minutes.
- stir remaining chocolate mix and spread over the top of the frozen peanut caramel layer (a small, flexible spatula works best).
- place in the freezer again for at least 1 hour before removing ice cream bites from their moulds and storing them in a sealed container in the freezer.
Notes
Best removed from freezer and left at room temperature for 5 minutes before serving.
I had 40g chocolate mix left over, so macros for the entire recipe are: Kcals 2640; C 12g; P 36g; F 264g.
If you use up all the (Montezuma's) chocolate, macros work out as follows: Kcals 2694; C 13.7g; P 38g; F 274g.
The macros given at the top of the recipe reflect that I made 24 mini snicker bars (13ml each).
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. U.S. option HERE.
I had 40g chocolate mix left over, so macros for the entire recipe are: Kcals 2640; C 12g; P 36g; F 264g.
If you use up all the (Montezuma's) chocolate, macros work out as follows: Kcals 2694; C 13.7g; P 38g; F 274g.
The macros given at the top of the recipe reflect that I made 24 mini snicker bars (13ml each).
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. U.S. option HERE.
Nutrition
Serving: 1 Calories: 110 Fat: 11g Net Carbs: 0.4g Protein: 1.5g
Recipe by at https://staging.queenketo.com/keto-sugar-free-mini-snicker-ice-cream-bars/