Shared by DeniseM
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These were super easy and they are such a great treat. I just make some up, cut them in half, and keep them in the freezer to be able to have one at any time. Iâll post photos below of how to make them. The carb count all depends on the ingredients you use. You could leave off the chopped nuts on top and let them be plain or just shave a little chocolate. Some toasted coconut would be good too! Making your ice cream would save carbs over store-bought ice cream also. đŚ
Step 1: Melt your sugar-free chocolate
Melte sugar-free chocolate either in the microwave or over a double boiler. If using the microwave heat at 30-second intervals because the chocolate can seize very quickly and itâs hard to recover from that. I added some butter to thin it out, but coconut will work too. đŤ
Step 2: Add melted chocolate to silicone cupcake molds
Take some silicone cupcake molds and add a small amount of your sugar-free chocolate of choice. Make sure to brush the sides well. I used a small spoon and then went back and put a second coating of chocolate on the sides. Then place in the freezer for a few minutes.
Step 3: Thin nut butter
Thin the nut butter of your choice, in the microwave, for just a few seconds until you can stir it easily. Put a small spoonful in each cup and spread it out. đĽ
Step 4: Add ice cream
Add any ice cream you like. I chose Rebel Cookies âN Cream. Just fill to the top of the cup and smooth it out. đŚ
Step 5: (Optional) Add Toppings
Either leave off the toppings or top with whatever you like. I used chopped pecans, but toasted coconut, cocoa powder, shaved chocolate, or anything you like would be good. đĽ
Last Step: Freeze
Place the finished molds in the freezer until you are ready to eat them! Just peel away the silicone molds These will keep in a baggie or container in the freezer ready to go.đŚ
Here is a link for silicone baking cups. đ You can bake in them also then reuse them!
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