Peanut butter icecream cups

Peanut butter icecream cups

Peanut butter icecream cups

Super easy
Preparation time: 10 min.
Freezer: 6 h.
6 peanut butter icecream cups

Are you a real peanut butter lover? Then these peanut butter icecream cups without added sugars are perfect for you! The tastiest sugar free ice creams from Steviala! You only need a few ingredients. First, the difficult choice of which chocolate to choose... will you go for the Steviala Milk or Dark Chocolate Melties? Just melt the chocolate, then fill the cups with the whipped cream filling, natural peanut butter and finish with melted chocolate. It can be that easy!

Have you also made these peanut butter icecream cups? Take a nice picture of it and let us know what you think on social media. We like that very much!

Ingredients

Peanut butter icecream cups

  • 150 grams of Dark or Milk Chocolate Melties
  • 100 ml whipped cream
  • 30 grams Steviala Frost Vanilla
  • 75 grams of peanut butter
  • 25 grams chopped peanuts
  • pinch of sea salt

Baking supplies

  • paper or silicone cupcake molds
  • mixing bowl
  • electric hand mixer
  • freezer

Preparation

Making peanut butter icecream cups

Start by melting the Steviala Dark Chocolate Melties for these peanut butter cups ice creams. Do this according to the au-bain marie method or in a bowl in the microwave. For the au-bain marie method, first fill a saucepan with a layer of water. Place a heat-resistant bowl on top of this. This bowl should not touch the water. Otherwise the chocolate will burn. Then add the Steviala Dark Chocolate Melties into the bowl and let the chocolate melt completely while you keep stirring.

Do you prefer to use the microwave for making these peanut butter cups ice creams? Then add the Steviala Dark Chocolate Melties to a microwave-safe bowl. Place this bowl in the microwave and then melt the chocolate for about 1.5 minutes at 600-900 watts. Stir every 15 seconds until the chocolate is completely melted.

Then divide the melted chocolate into the paper or silicone cupcake molds. Make sure you have about half left over to close the peanut butter ice cream cups. Then put the peanut butter cups in the freezer.

Then you get to work with the whipped cream filling. Beat the whipping cream stiff, together with the Steviala Frost Vanilla. Spoon this into a piping bag and pipe the whipped cream filling into the cupcake molds. Finally, divide 1 tablespoon of peanut butter, the remaining melted chocolate, chopped peanuts and a pinch of coarse sea salt. Then put the peanut butter cups in the freezer for at least 3 hours and enjoy!

The macros below are based on the Steviala Milk Chocolate Melties.

Nutritional values per portion

  • Calorieën: 273
  • Carbohydrates: 6.3
  • Fats: 22.7
  • Proteins: 6.3

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