Monday, July 14, 2008

Peanut Butter Ice Cream Cups


The filling for these cups was borrowed from this recipe. I changed the proportions slightly:
4 oz. cream cheese (softened)
4 oz. peanut butter (room temperature)
1 cup heavy cream
1/2 t. stevia powdered extract
1 T. erythritol
1 T. vanilla
Whip cream with vanilla, stevia, and erythritol. Set aside. Combine cream cheese and peanut butter until smooth. Fold whipped cream with cheese/peanut butter mixture. Place in silicone baking cups in between "Magic Shell" layers (see next step).
The chocolate coating is made using my Chocolate "Magic Shell" Ice Cream Topping recipe.
Pour a small amount of the melted "Magic Shell" on bottom of baking cup. Then add a dollop of filling. Pour remaining "Magic Shell" on top to brim. Keep in freezer until firm, about an hour. Makes 9 cups.
These are really great, tasty, rich, filling and very peanut buttery. My husband says they are too peanut buttery...but I don't think there is such a thing! Enjoy.

2 comments:

Lauren said...

Looks wonderful! That's a neat idea, putting the filling in a peanut butter cup shaped shell. Too peanut buttery? Blasphemy! :)

Thanks again for the wonderful Pay Day bar recipe to build on. We have the same taste in natural, low carb treats!

Mommy Kong said...

Thank you for the great ice cream bar recipe. You are definitely satisfying my sweet tooth the healthy way with your great recipes. I don't even want to cheat on junk anymore cuz these low-carb treats are so good!