Chocolate Dipped Peanut Butter Ice Cream Bars

Yield: 6 bars

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Cooling Time: 2 hours 30 minutes
• Total Time: 2 hours, 40 minutes

Ingredients: For the Peanut Butter Ice Cream Bars:

• ¾ cups heavy cream
• 1 cup almond milk
• 1 teaspoon vanilla
• ½ cup unsweetened creamy peanut butter
• ¼ cup Swerve

For the Dip:

•  4 ounces Bake Believe ^® Semi-Sweet Baking Chips, roughly chopped
• 1 cup coconut oil

Instructions:

1. Place a medium bowl in the freezer for 5 minutes.
2. Pour the heavy cream into the bowl and beat with an electric mixer until medium peaks form.
3. Add the almond milk, vanilla, peanut butter, and Swerve and beat until the mixture thickens.
4. Evenly distribute the mixture among the 6 popsicle molds.
5. Insert a popsicle stick into each mold and freeze until firm, about 2 hours.
6. Place a cookie sheet in the freezer.
7. When the popsicles are fully frozen, run the mold under warm water and remove the pops.
8. Place the pops on the cookie sheet in the freezer.
9. Select a glass to make the chocolate dip in. This glass should be tall, thin, and be able to fit the popsicle inside for easy dipping.
10. Place the chopped semi-sweet bar and coconut oil in a tall, heat-proof glass and microwave in 30-second intervals, stirring in between, until melted.
11. Dip the pops, one by one, into the dip mixture.
12. Allow the excess to drip off, then place on the cookie sheet in the freezer until hardened.
13. Enjoy right away or store in an air-tight container in the freezer.