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Chocolate Covered Cherry Ice Cream Bars- Sugar Free & Low Carb!
 
 
These cherry chocolate ice cream bars are rich, decadent, and SO amazing! They are a very big treat, and are worth every teensy bit of waiting.
Author:
Recipe type: Dessert
Ingredients
  • 1 cup heavy whipping cream
  • 1 Tablespoon sweet blend -or- 1 Tablespoon erythritol or xylitol + 1/16th tsp stevia extract
  • ½ teaspoon cherry extract
  • ¼ teaspoon almond extract
  • 2 teaspoons juice from thawed mixed berries or 2 raspberries and 3 blueberries to add color, optional
  • 8 frozen dark sweet cherries, cut into quarters, optionalChocolate Shell
  • ¾ cups refined organic coconut oil
  • 1 Tablespoon sweet blend -or- 1 Tablespoon erythritol or xylitol + 1/16th tsp stevia extract
  • 1 ounce unsweetened baking chocolate
  • 3 Tablespoons heavy whipping cream
  • 1 Tablespoon cocoa powder
Instructions
  1. Blend 2 Tablespoons sweetener of your choice. Set aside.
  2. Combine heavy cream, 1 Tablespoon of the powdered sweetener (+stevia if using), extracts, and optional berries or berry juice in a blender. Beat until it forms soft whipped cream.
  3. Fold in cherries if using.
  4. Pack to fill line of your ice cream mold. Mine held about 6 Tablespoons per ice cream bar. I used all of the mix to make 4 bars.
  5. Freeze overnight or until very solid. Chocolate Coating
  6. Chop unsweetened baking chocolate. Add to small sauce pan with 3 tablespoons of cream, cocoa powder, and remaining powdered sweetener (+ stevia if using).
  7. Warm on low heat, stirring until chocolate and sweeteners melt together.
  8. Add in coconut oil, and whisk to get a smooth finished product. You want it slightly warm for the dipping.
  9. Pour chocolate through a strainer (if there are any lumps) into a narrow, tall container that your ice cream bars will fit into.
  10. Line your surface with a square of wax paper.
  11. Remove bars from freezer, and run the plastic holder under cool water to loosen the pops from the mold.
  12. Dip each ice cream bar into the warm chocolate, tipping the container to cover all sides. Dip until you have the coating thickness that you desire.
  13. Allow the chocolate shell to set for just a few seconds and then place on wax paper.
  14. Continue dipping until all bars are completed.
  15. Freeze to firm, and enjoy.
Notes
Notes: Your yields may vary. My molds made 4 ice cream bars. I figured the nutrition data for each bar to be:
ice cream only- 22 fats and <2 carb w/o cherries added or <3 carbs each with cherries
chocolate coating- 15 fats and ½ carb per bar.
So each chocolate covered bar is 37 grams of fat and about 3 carbs with cherry pieces or 2 carbs without.

I poured the rest of the chocolate coating into a candy mold and chilled it. I used about ⅔ of the batch for coating the ice cream. I will either eat the leftovers as candy or melt them back down to make homemade magic shell.
This recipe is *not* low calorie, but it is low carb and sugar free. On the Trim Healthy Mama plan, it would be a heavy S recipe.
Recipe by Gwen's Nest at https://gwens-nest.com/chocolate-cherry-ice-cream-bars-sugar-free-low-carb/