Chocolate Dipped Keto Ice Cream Bars

Yield: 5 ice cream bars

• Prep Time: 15 mins
• Cooling Time: 4 hours
• Total Time: 4 hours, 15 minutes

Ingredients: For the topping

• 1 cup Bake Believe^® Milk Baking Chips
• 4 tablespoons coconut oil

For the ice cream bar

• 1 cup heavy cream
• 2 tablespoons of confectioners swerve
• ½ teaspoon xanthan gum
• 1 teaspoon vanilla extract

Instructions:

1. Place a cookie sheet in the freezer.
2. In a large bowl with a hand mixer, mix together the ingredients for the ice cream bars.
3. Continue mixing until just before soft peaks have formed.
4. Pour the mix into an ice cream bar mold and set in the freezer for 4 hours, until fully frozen
5. In a large microwave-safe mug or cup, add the coconut oil and Bake Believe^® Milk Baking Chips.
6. Microwave for 1 min or until melted, stirring every 10 secs.
7. Stir and allow to cool until it’s just warm. Set aside.
8. Remove the ice cream bars from the freezer and run warm water over the mold to loosen the bars.
9. Remove the bars one at a time and dip each one into the mug of cooled topping.
10. As you dip the ice cream bars, turn the mug on its side slightly and rotate in order to completely cover the bar. Do this as quickly as possible, to prevent the ice cream from melting.
11. Drain the topping and hold up the bar for a moment so that the topping can harden slightly and transfer to a cookie sheet in the freezer.
12. Store for at least 30 mins. Enjoy right away!