KETO ICE CREAM BARS

INGREDIENTS

• 3/4 cup Unsweetened almond milk
• 1/2 cup Heavy cream
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1 tsp Vanilla extract
• 8 oz Sugar-free dark chocolate chips
• 1 1/2 tbsp Coconut oil

INSTRUCTIONS

1. Take a bowl and whisk together the vanilla extract ,heavy cream, sweetener, and almond milk.
2. To the silicone popsicle mold, put popsicle sticks .
3. Pour almond milk mixture in molds and freeze for a minimum of 8 hours.
4. Take the frozen ice cream bars out from the molds and put on a parchment lined baking sheet. Return to freezer.
5. Take a bowl and melt coconut oil and dark chocolate chips together in 20 secs intervals. Let chocolate mixture return to room temperature.
6. Remove each ice cream bar from the freezer one at a time and dip into the chocolate mixture. Once dipped, instantly put the coated bar back into the freezer. Repeat with all bars.