Thanks to blog, freelancing, and book recipes, my two freezers are full with handmade ice cream, popsicles, and bars for a month. Only because I have no freezer space is it a problem. Only hiking daily and being on my feet most days of the week keep me from being 300 pounds.
Ingredient
– 2 cups softened vanilla ice cream– 1 cup fudge sauce– 1 cup caramel– 1 1/2 cup roasted peanuts roughly chopped, divided– 2 1/2 cups chocolate ice cream softenedCHOCOLATE SHELL– 12 ounces semi-sweet or milk chocolate chopped– 1/3 cup coconut oil
Direction
1
Fill 10-12 (3-ounce) dixie cups with softened vanilla ice cream. Freeze 30–60 minutes. Spread 2-3 teaspoons of fudge sauce and 1-2 teaspoons of caramel on vanilla ice cream and top with chopped peanuts.
2
Add chocolate ice cream and 1-2 tablespoons caramel over top. Insert popsicle sticks after 15 minutes of freezing. Freeze for 4-6 hours or overnight until firm.
3
Coconut oil and chopped chocolate in a medium sauce pan over medium heat. Stir regularly until chocolate is almost melted. Remove from heat and stir until smooth and melted. Dip bars after 15 minutes of cooling.
4
Take each bar out of the freezer. Peel off the dixie cups and dip the bottom caramel layer of each bar into the remaining chopped peanuts, pushing them into the ice cream.
5
Hold the bar by the popsicle stick and swiftly dip it into the melted chocolate to coat the ice cream. Return excess chocolate to the bowl. Let set 1-2 minutes. Consume or freeze. Save bars in the freezer.