My probiotic-rich, delicious kefir ice cream is still a favorite and I usually have some on hand in the form of ice pops. (Pictured is my Peanut Butter Chocolate Chip Kefir Ice Cream, click for the recipe.) Here's a welcome addition to any frozen dessert that you may remember from childhood: a hard-shell chocolate coating. It makes eating ice cream even more fun! (This mixture also makes yummy fat bombs if divided into lined, mini muffin cups and chilled.) I feel like a kid again as I bite into the crunchy, chocolate shell that immediately melts into creamy deliciousness in my mouth. This turns any frozen dessert into a nostalgic treat!
Sugar-Free Magic Shell Chocolate Coating for Frozen Desserts
Makes 6-8 servings (about 1 to 2 TB each)
3 tablespoons coconut oil, melted
2 tablespoons nut butter of choice (almond or peanut butter are nice)
1/4 cup unsweetened cocoa powder (I used raw cacao)
1/2 teaspoon vanilla extract
3/4 teaspoon stevia powder (I used Sweet Leaf brand)
Whisk all ingredients together in a small bowl or glass measuring cup. Drizzle 1-2 tablespoons over frozen ice pop, homemade kefir ice cream or other frozen dessert. The coating will set up almost instantly. Serve immediately.
To make fat bombs, line a mini muffin tin with silicone cups or paper liners. Place 2 tablespoons of the chocolate mixture in each cup and chill in the refrigerator for at least 30 minutes or place in the freezer for 10 minutes until firm. Keep in the refrigerator until ready to serve because they melt quickly at room temperature.
Nutritional Information per 2 TB serving: 77 calories, 2.3 g carbohydrate (1.1 g dietary fiber, 0.2 g sugars), 7.6 g total fat (4.9 g saturated fat from the coconut oil, 0 g trans fat), 0 mg cholesterol, 7 mg sodium, 3.5 mg calcium, 42 mg potassium, 1.4 g protein. Net carbs per serving: 1.2 grams
Recipe by Kathy Sheehan, copyright 2016