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:
- I made a double-batch of Lauren's cottage cheese "ice cream" using stevia to sweeten.
- 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.
- 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.
Makes 8 bars
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Freeze until solid, at least two hours. To store, wrap first in plastic wrap, then in foil.