Protein Peanut Butter Cup Ice Cream Bars

Prep Time 7

Course Dairy Free, Dessert, Egg Free

Cuisine American

Servings servings

Calories 162.8

Line a 12-well muffin pan with muffin liners or use a silicone bar pan.
Place 1/4 cup of the heavy cream into a medium bowl. Add the Equip protein powder and use a fork to create a paste. Slowly add in the rest of the cream while mixing in-between every few tablespoons added. Add the sweetener, and vanilla and mix until smooth. Taste and adjust sweetness to your liking.
Spoon the mixture into the muffin liners, or silicone molds, filling each about half full. Place the pan in the freezer for 2 hours, or until the cups are set.
Make the chocolate drizzle: Place the cream, chocolate Equip and sweetener into a medium bowl. Use a fork to create a paste. Taste and adjust the sweetness to your liking. If the mixture cools, heat in the microwave for 10-15 seconds for the mixture to loosen. Drizzle the chocolate over the peanut butter layer. Place back into the freezer for 3 hours or until completely set.
Before serving the bars, allow them to defrost on the counter for 3 minutes before removing the liners; otherwise, the liners will stick to the ice cream.
Store the cups in an airtight container in the freezer for up to 1 month.