ICE CREAM DIBS, LC, GF

After several attempts at getting this just the way I want it, and 3 attempts at making a video, I finally have my ice cream dibs and video too.  I'm thinking of a variety of flavors that this could be made into.  Next time will make the peanut butter ones.  Just fold some peanut butter into the mix, or maybe I'll add some cocoa for chocolate, or maybe some of my Capella drops for another flavor.  Hmmm... raspberry would be good with a chocolate coating too.  Just use raspberry flavored sugar-free syrup in place of the vanilla.  Oh my... all kinds of ideas popping into my head!  Maybe you'll come up with more!  If you do, please share them!  These go fast in my house.  We were loving having to eat all the experiments!  I'll probably do some more today.  I am going to have to get some more ingredients!  I hope you love these as much as we do.  A nice small ice cream treat after a meal, when you don't need to fill up on dessert.

ICE CREAM DIBS                      

Ice Cream:

1/2  cup  heavy cream

2 tablespoons  sugar-free syrup -- (such as DaVinci or Torani)

1 tablespoon  sugar-free vanilla pudding and pie filling

Chocolate Coating:*

10 squares  Lindt 85% Cocoa bar* -- (1 full bar), chopped to small pieces

2   tablespoons  coconut oil -- (OR Palm oil shortening, such as Spectrum Organic, OR unsalted butter)

6 Packets  Truvia, powdered in coffee grinder -- OR 1/4 cup equivalent (Part of it should be erythritol based, or xylitol. Sucralose alone will not sweeten chocolate, neither will stevia alone, but combined with either of the above it should work)

Ice cream:  In small metal mixing bowl, combine heavy cream, sugar-free syrup, and sugar-free pudding mix.  Mix on low until blended and then whip on high speed until it is stiff.

Line baking sheet with non-stick aluminum foil, OR waxed paper, OR parchment paper.  With a scoop, dipping into hot water before each scoop, scoop onto lined baking sheet.  I use a 2 tbsp cookie dough scoop, but you can use a spoon, or place into plastic bag and cut one corner and squeeze onto pan.  Nutrition info will depend on how many scoops you come up with.  I came out with 10.  Place a popsicle stick in the center of each scoop.   Place baking sheet with dibs in freezer for at least 1 hour.

Chocolate Coating:  In small microwaveable container, place chocolate pieces, oil, OR shorening, OR butter, and Truvia.  Microwave on high 30 seconds, stir, then 15 seconds at a time until melted and smooth.

Dip each icecream dib into chocolate mixture and place back onto lined baking sheet.  It will instantly harden like a "magic shell".  Place in freezer to store or eat right away. 

*Lindt 85% cocoa bar does not use wheat in their ingredients, and takes utmost precautions to clean their equipment, however they do use the same equipment that products with wheat are processed on.  If you are highly sensitive to this, you can substitute 1 oz. square of regular unsweetened chocolate.  

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10 Servings/Per Serving*: 127 Calories; 12g Fat (79.4% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber

Whole Recipe*:  1269 Calories; 116g Fat (79.4% calories from fat); 15g Protein; 53g Carbohydrate; 15g Dietary Fiber

*The above nutrition info and in the video is figured with the whole chocolate coating, however I only used half of it actually in the recipe.  So for 10 servings, with an actual half of the use of the coating here is the nutrition info:

10 Servings/Per Serving: 86 Calories; 8g Fat (80.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber

Whole recipe: 865 Calories; 80g Fat (80.7% calories from fat); 9g Protein; 34g Carbohydrate; 8g Dietary Fiber;