Saturday, June 18, 2011

Klondike bars


A problem with low-carb ice cream is that, without sugar, it quickly hardens in the freezer so that it is difficult to scoop. So, I came up with a solution: if I make ice cream into single-serving hand-holdable bars, no scooping is required. I decided to make peanut butter flavored ice cream using PB2 with a dark chocolate coating.

Here's the basic idea:
  1. I made a double-batch of Lauren's cottage cheese "ice cream" using stevia to sweeten.
  2. I followed the directions from Chow.com for making homemade ice cream bars. You can see how they did it, along with pictures of the process, here.
  3. Instead of tempering chocolate as per Chow.com's instructions, I made an easy chocolate shell coating in the microwave. I used unsweetened chocolate plus stevia.


I definitely recommend making these! It's easier than it sounds, and I guarantee that no one will know that it is a healthier version.

KLONDIKE BARS
Makes 8 bars

INGREDIENTS
  • 2 cups cottage cheese (low-fat or fat-free is fine)
  • Sweetener to taste (enough to equal about 1/2 cup sugar; I used stevia)
  • Flavoring of choice. For peanut butter, I used 1/2 cup PB2 plus 1/4 cup liquid egg white to compensate for the extra powder added. For traditional vanilla flavor, just add a teaspoon of pure vanilla extract.
  • 2 Tbs vodka (to help keep the ice cream soft and creamy)
  • 7 oz unsweetened chocolate
  • 2 Tbs coconut oil or non-hydrogenated palm shortening
  • Additional stevia or sweetener to taste, for chocolate coating
DIRECTIONS
  1. Puree the cottage cheese, sweetener, flavoring, and vodka in a blender until completely smooth. Pour into an ice cream maker (I use this one) and freeze according to manufacturer's directions.
  2. Line a 9"x5" loaf pan with plastic wrap, leaving a substantial amount of overhang. Pack the ice cream into the lined loaf pan, cover with the overhanging plastic wrap, then press down with the bottom of a glass to distribute evenly. You can see photos of these steps here. Freeze until solid, at least three hours or overnight.
  3. Line a baking sheet with wax paper or parchment paper, taping it down at the corners. Remove the frozen ice cream from the loaf pan in a single block. Cut into 8 equal squares. If you have trouble cutting it, run the blade of your knife in hot water. Place each square on the baking sheet, spread apart so that they are not touching, and re-freeze for at least two hours.
  4. When ready to dip the ice cream bars, finely chop the unsweetened chocolate. Place in a deep microwave-safe bowl with coconut oil or palm shortening. Microwave for 30 seconds, stir in the sweetener, then microwave for another 30 seconds. Stir until completely melted.
  5. Working one at a time, drop a square of frozen ice cream in the chocolate shell. Quickly turn it over, pull it out with a fork, and shake off excess chocolate. Scrape the bottom of the fork against the rim of the bowl to remove excess chocolate coating. Place the dipped ice cream bar back on the wax paper lined baking sheet. See step 11 here for photos. Repeat with all ice cream squares.
  6. Freeze until solid, at least two hours. To store, wrap first in plastic wrap, then in foil.

    16 comments:

    JQ Bancroft said...

    This recipe looks GREAT! So excited to make it. My step-daughter will love making these with me. I noticed in your other recipes that you use the stevia sweetened True Protein powder, and I wondered if you could compare the sweetness level to Jay Robb's? I love Jay Robb's protein powder, but my husband I think they are sickeningly sweet. I can only half a scoop for most smoothies, and even then I taste a "fake" sweetness. I was hoping this brand might not be as sweet. Can you comment on the two?

    Erica said...

    Hey...I only had the Jay Robb once and I think it was mixed with juice so I can't really draw a comparison. However, True Protein mixes everything to order, so you could probably ask for it to be half sweet (I've ordered double flavoring before so I imagine you could get half flavoring). Or you can buy unflavored protein and get their flavor packs separately here: http://www.trueprotein.com/Product_Details.aspx?cid=22&pid=6939 . You can use my discount code EAC008 for 5% off.

    JQ Bancroft said...

    Hi! Thanks so much for your response. I think I'll try requesting half sweetness, as you suggested. I am happy to know I can get the flavor packs separately though! I might look into that for the future too. I'll probably buy a vanilla that I enjoy locally, but the favors true protein offers look amazing, and I can't wait to order some :)

    raspberryandcoconut said...

    Ohhh these look SO good. I'm gonna have to try them with my homemade coconut milk ice cream. You can make the shell using only coconut oil, cocoa powder, and stevia/honey using this method: http://raspberrycoconut.com/2011/06/16/chocolate-cherry-bombs/

    Erica said...

    @raspberryandcoconut: I hope you try it!

    I've seen that shell recipe before (on Foods of April's blog)...my concern is that for a hand-holdable bar that it would melt very quickly due to all the coconut oil. Baker's unsweetened chocolate is just pure cocoa solids, no sugar or dairy or soy lecithin, so I would probably stick with that version of chocolate shell. If you want to do one that is primarily coconut oil, I'd make smaller bites, like little ice cream bon-bons or similar (maybe in a mini muffin pan?) where you can finish it in one bite without it melting all over your fingers :)

    Lori said...

    This looks fantastic!! Thanks for sharing!!

    Erica said...

    Thanks Lori, let me know if you try this one out!

    Barefeet In The Kitchen said...

    Oh my goodness! These are gorgeous.

    Meagan said...

    I really want to make these. I also think the idea of making ice cream from cottage cheese is fantastic! It would probably be good to just freeze the cottage cheese by itself too!

    Death Metal Dad said...
    This comment has been removed by the author.
    Death Metal Dad said...

    Erica,

    I love the blog! You are doing some great work.

    What are you thoughts on adding protein powder to ice cream recipes? I have used True Protein's Team Skip blend with good results, but curious if a single type of protein would be better than a blend?

    Erica said...

    @Death Metal Dad: I think that blends are ideal! Casein alone can make goods too thick and squishy, while whey alone has results that are kind of dry or watery...Team Skip would be perfect. There are a lot of recipes for protein powder ice cream, you could definitely try using it for Klondike bars.

    Death Metal Dad said...

    Thanks, Erica! Keep up the good work. Can't wait to try these!

    KellyG said...

    This looks really good!.

    KellyG said...

    I really love your recipes!. I tried to sign up for your newsletter by email, but nothing happen. Will you please sign me up.

    Blogger said...

    3 Researches REVEAL How Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually burn fat by eating coconut fat (also coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical magazines are sure to turn the conventional nutrition world around!

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