Making sugarfree Snickers ice cream

Start by making the sugarfree whipped cream layer first. To do this, whip the whipped cream stiffly, together with the Steviala Frost Vanilla. Spoon the whipped cream into a piping bag and cut off the tip. Then fill the ice cream molds with the whipped cream and insert a stick into the ice cream mold. Then place the ice mold in the freezer.

The sugarfree peanut caramel layer

Then you get started with the sugarfree peanut caramel layer. Melt the butter slowly in a saucepan. Then add the Steviala Caramel Crush, Ery-Bronze and 50 ml of the whipped cream. Let it simmer on medium-high heat for about 5 minutes until the caramel sauce has thickened. Meanwhile, chop the peanuts and add them at the end. Let the sugarfree peanut caramel layer cool down and then add another 25 ml of whipped cream. Then divide this over the whipped cream layer. Place the sugarfree Snickers ice cream popsicles in the refrigerator for at least 5 hours.

Making the sugarfree chocolate layer

Then melt the Steviala Dark Chocolate Melties using the au-bain marie method. Fill a saucepan with a layer of water. Heat this slowly and then place a heatproof dish on top. Add the chocolate to this and let it melt slowly. In the meantime, keep stirring so that the chocolate does not burn. Then pour the melted chocolate into a tall glass. Remove the sugarfree Snickers ice cream popsicles from the molds and dip them one by one in the melted chocolate. Then place the ice creams on a plate with baking paper and put this plate back in the freezer until the chocolate has hardened.

Meanwhile, melt the Milk Chocolate Melties. Finally, make a nice swirl with the melted Dark Chocolate Melties and then sprinkle some chopped peanuts on top. Enjoy!