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Old 05-27-2008, 02:25 PM   #1
jacksmixedtape
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Easy Ice Cream Bars

Do you have cream cheese and heavy cream? Whip up a batch of these ice cream bars in minutes. 3-4g net carbs per bar (depends on coating). Photos at my blog.

Ridiculously Easy Ice Cream Bars

Makes 4 bars

Ingredients:

Filling (Peanut Butter):
2 oz cream
2 oz heavy cream
3 tablespoons of creamy peanut butter
sweeteners, to taste (stevia and erythritol preferred)

or

Filling (Chocolate):
2 oz heavy cream (Organic Valley is deliciously thick!)
2 oz cream cheese
3 tablespoons of FAGE yogurt or coconut cream (the thick liquid at the top of the coconut can)
sweeteners, to taste (stevia and erythritol preferred)

Chocolate Coating:
1 tablespoon extra virgin coconut oil
2 squares Lindt extra dark 85% chocolate bar
sweetener, to taste
chopped nuts (optional)

Peanut Butter Coating:
4 teaspoons creamy peanut butter
2 teaspoons coconut oil
sweetener, to taste

Preparation
:
Beat heavy cream with a mixer until it forms stiff peaks. Do not over-beat or it will get clumpy and turn to butter! Set whipped cream aside. Beat cream cheese, sweetener, and peanut butter (or yogurt if using) until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, fold cream cheese into the whipped cream until there are only a few white streaks. Shape ice cream rounds on a pan lined with parchment or waxed paper. Freeze for 1/2 hour.

Melt coating ingredients in the microwave in 10 second intervals, until liquified. Stir until smooth and add sweetener, to taste. Remove rounds from freezer and dip into coatings. You may need to set the round on the paper and spoon the coating over bare spots. Sprinkle bars with nuts immediately after dipping in the coating, if desired. Chill for another few minutes until the coating hardens. Enjoy!

Last edited by jacksmixedtape; 05-27-2008 at 02:28 PM..
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Old 05-27-2008, 02:40 PM   #2
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Oh, my!! These look to die for!!

(Just checked out your blog, it's really cool!).
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Old 05-27-2008, 02:48 PM   #3
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They look unbelievably evil!
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Old 05-27-2008, 03:27 PM   #4
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UUMMMMM!!!!!!!!!!!!!! Looks wonderful to me!

Hey Jacks...... under the filling (peanut butter) it says 2 oz. cream, 2 0z. heavy cream....is that supposed to be 2 oz cream CHEESE & 2 oz heavy cream? Just want to get it right

thank you very much
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Old 05-27-2008, 03:29 PM   #5
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the ice cream bars look wonderful!

Love your blog!
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Old 05-27-2008, 03:45 PM   #6
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The lindt has sugar in it is there a substitute
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Old 05-27-2008, 04:06 PM   #7
LindaSue
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You could sub two squares of ChocoPerfection bar for the Lindt.
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Old 05-27-2008, 04:39 PM   #8
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On the part of the recipe for the peanut butter filling, is it supposed to be 2 oz cream cheese where it says 2oz cream?
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Old 05-27-2008, 07:24 PM   #9
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Sorry, it IS supposed to say "cream cheese" in the peanut butter filling. Thanks for catching that! For now, the better filling is definitely the peanut butter. I'm taking the chocolate down because it's a work in progress. Here is the [COLOR="Red"]corrected recipe[/COLOR]:

Ridiculously Easy Ice Cream Bars

Makes 4 bars

Ingredients:


Filling:

2 oz heavy cream (Organic Valley is deliciously thick!)
2 oz cream cheese
3 tablespoons of creamy peanut butter
sweeteners, to taste (stevia and erythritol preferred)

Chocolate Coating:
1 tablespoon extra virgin coconut oil
2 squares Lindt extra dark 85% chocolate bar
sweetener, to taste
chopped nuts (optional)

Peanut Butter Coating:

4 teaspoons creamy peanut butter
2 teaspoons coconut oil
sweetener, to taste

Preparation:
Beat heavy cream with a mixer until it forms stiff peaks. Do not over-beat or it will get clumpy and turn to butter! Set whipped cream aside. Beat cream cheese, sweetener, and peanut butter (or yogurt if using) until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, fold cream cheese into the whipped cream until there are only a few white streaks. Shape ice cream rounds on a pan lined with parchment or waxed paper. Freeze for 1/2 hour.

Melt coating ingredients in the microwave in 10 second intervals, until liquified. Stir until smooth and add sweetener, to taste. Remove rounds from freezer and dip into coatings. You may need to set the round on the paper and spoon the coating over bare spots. Sprinkle bars with nuts immediately after dipping in the coating, if desired. Chill for another few minutes until the coating hardens.

Last edited by jacksmixedtape; 05-27-2008 at 07:41 PM..
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Old 05-28-2008, 04:05 AM   #10
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These look overwhelmingly unbelievably YUMMY!! Thank you so much for creating these especially perfect for a summertime treat!
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Old 05-28-2008, 04:44 AM   #11
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Please tell me one serving is four bars.

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Old 05-28-2008, 05:25 AM   #12
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Hi:

These look great! Can you tell me if the filling stays ice cream consistency (scoopable-ish) or whether it hardens? All my ice cream attempts seem to be rock hard after a day or two in the fridge

Thanks!
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Old 05-28-2008, 05:34 AM   #13
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The peanut butter filling stays ice cream-y so that you can bite into it. The texture is very smooth and melts in your mouth.

The chocolate filling does not (does not have the polyunsaturated fats of the peanut butter), so you'd have to let that one sit out before eating it. That's why I nixed it. I'm working on a good non peanut buttery sub for peanut butter, but I'm not sure if a monounsaturated fat like olive oil or macadamia oil would be as liquid as the poly oil in PB. We shall see!

Last edited by jacksmixedtape; 05-28-2008 at 05:36 AM..
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Old 05-28-2008, 05:40 AM   #14
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Quote:
Originally Posted by soon View Post
The lindt has sugar in it is there a substitute
Maybe use Ghirardelli %100 Cocoa bars?
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Old 05-28-2008, 05:44 AM   #15
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^^That actually has more carbs thn the Lindt 85%. The Lindt must have more cocoa butter and less cocoa solids than other brands.
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Old 05-28-2008, 06:36 AM   #16
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Quote:
Originally Posted by jacksmixedtape View Post
The peanut butter filling stays ice cream-y so that you can bite into it. The texture is very smooth and melts in your mouth.

The chocolate filling does not (does not have the polyunsaturated fats of the peanut butter), so you'd have to let that one sit out before eating it. That's why I nixed it. I'm working on a good non peanut buttery sub for peanut butter, but I'm not sure if a monounsaturated fat like olive oil or macadamia oil would be as liquid as the poly oil in PB. We shall see!
Ah, the PB is the trick. Thought it might be, thanks!
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Old 05-28-2008, 08:27 AM   #17
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I don't have Lindt but have several other dark choc bars - can you tell me by weight how much choc you use?

Thanks!

My Mom was just diagnosed with diabetes and she will MISS her ice cream - I think I'll make these for her so she can see she really won't miss much of anything!
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Old 05-28-2008, 08:37 AM   #18
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Hi Char, I used 2 squares of the 3.5 oz Lindt Bar (10 squares), so it's .7 of an ounce of chocolate. This coating is for two bars, but you may want to use more or less.
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Old 05-28-2008, 09:10 AM   #19
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Wow! Those bars look delicious! I don't know if I'd be able to control myself with those.

P.S. I just had an idea! Maybe I could reserve them for a birthday treat! How decadent!!!
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Last edited by thindreams2reality; 05-28-2008 at 09:11 AM..
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Old 05-28-2008, 09:36 AM   #20
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*THUD*

OMG - you've taken my three favourite indulgences and put them together. I'm in HEAVEN!

WOW...they look DELICIOUS...can't wait to make them!
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Old 05-28-2008, 10:44 AM   #21
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Quote:
Originally Posted by Charski View Post
I don't have Lindt but have several other dark choc bars - can you tell me by weight how much choc you use?
You'll need 20 grams of chocolate. If you've got ChocoPerfection bars, you'd use two "squares" to get the same amount as the Lindt or 20 grams by weight.

Last edited by LindaSue; 05-28-2008 at 10:45 AM..
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Old 05-28-2008, 11:10 AM   #22
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I'm going to experiment with half/half (not beaten) to see what happens. I will do the cream cheese/peanut butter mix, then add some half/half..Let you know.. nommie..
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Old 05-28-2008, 11:44 AM   #23
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I will definitely be trying these soon! Thanks for the recipe!
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Old 05-28-2008, 12:16 PM   #24
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Thanks, Lauren and LindaSue, for letting me know the amounts - I will be making these, probably next week!
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Old 05-28-2008, 01:48 PM   #25
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I had some leftover Cool Whip and used this instead of heavy cream or half/half that I was going to use.

You know..I was thinking how nice these would be if you took a cookie scoop and scooped them onto the paper before you froze them. Then they would be little ice cream bite-size balls..You might have to firm up the "mixture" in the fridge before scooping it up and then freezing it...then rolling into the chocolate and nuts, then refreezing them.
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Old 05-28-2008, 03:08 PM   #26
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Wow..these are very rich..but nommie. I think I will try the cookie scoop recipe next time..
How about just doing a vanilla one without the peanut butter? hmmm..?
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Old 05-28-2008, 03:09 PM   #27
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I'm planning to try this recipe soon so I ran it through MasterCook to get the counts per serving (one bar). These numbers are based on using the peanut butter filling and Lindt chocolate. If you use ChocoPerfection chocolate instead, subtract 1 net carb per serving. The counts are as close as I can get them for granular Splenda since no amount is specified in the recipe except for in the filling. If you use liquid Splenda then any additional sweetener to taste won't affect the numbers.

With Chocolate Coating
With granular Splenda:
Per Serving: 234 Calories; 22g Fat; 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 228 Calories; 22g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With Peanut Butter Coating
With granular Splenda:
Per Serving: 229 Calories; 21g Fat; 6g Protein; 6.5g Carbohydrate; 1g Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Serving: 223 Calories; 21g Fat; 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
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Old 05-28-2008, 03:14 PM   #28
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Thanks for doing that Linda Sue..One of these is a mini-meal.. and very, very filling.
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Old 05-28-2008, 03:45 PM   #29
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Quote:
Originally Posted by LindaSue View Post
I'm planning to try this recipe soon so I ran it through MasterCook to get the counts per serving (one bar). These numbers are based on using the peanut butter filling and Lindt chocolate. If you use ChocoPerfection chocolate instead, subtract 1 net carb per serving. The counts are as close as I can get them for granular Splenda since no amount is specified in the recipe except for in the filling. If you use liquid Splenda then any additional sweetener to taste won't affect the numbers.

With Chocolate Coating
With granular Splenda:
Per Serving: 234 Calories; 22g Fat; 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 228 Calories; 22g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With Peanut Butter Coating
With granular Splenda:
Per Serving: 229 Calories; 21g Fat; 6g Protein; 6.5g Carbohydrate; 1g Dietary Fiber; 4.5g Net Carbs

With liquid Splenda:
Per Serving: 223 Calories; 21g Fat; 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Thanks for this, Linda Sue! I didn't measure the stevia and erythritol because stevia varies so much from brand to brand.

Glad to hear you enjoyed the bars, Carolyn! As for trying a vanilla bar, I can't get the same texture without the peanut butter. It comes out too hard or icy if I don't use it, or try to sub some other fat. Still tinkering with different ingredients.
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Old 05-28-2008, 04:07 PM   #30
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