Step 1

Chocolate Center:

Step 2

Heat up heavy cream and half and half until almost boiling in the microwave or on the stove.

Step 3

Take out of the microwave or off the stove (be careful it will be hot).

Step 4

Break the unsweetened bakers chocolate into several pieces.

Step 5

Add to cream mixture.

Step 6

Let it sit a couple of minutes.

Step 7

Whisk until chocolate is fully melted and combined with the cream mixture. Be patient it will come together.

Step 8

Add liquid stevia to taste.

Step 9

Take 3 disposable popsicle bags

Step 10

Measure the popsicle bag next to the ice cream mold and cut off any excess plastic. It should only go about a half inch over the top of the mold. For instructions on how to make this with a sandwich bag watch the video above this recipe.

Step 11

Pour the chocolate into popsicle bag you want the chocolate to be a bit under the top of the ice cream mold so when you put in the ice cream base it will go over the top of the chocolate. This is easier with a funnel

Step 12

Place in the ice cream molds have it standing up in it.

Step 13

Place a popsicle stick in each one. Try to have it stay straight, leave a couple inches sticking out of the mold. It is okay if it doesn't stay completely straight because you can fix this after it freezes, but try to make it as straight as you can get it.

Step 14

Place the ice cream mold in the freezer for at least 2-3 hours.

Step 15

Ice Cream Base:

Step 16

Make the ice cream base by adding heavy cream, half and half, vanilla and stevia to a bowl and whisk together before you proceed to the next step.

Step 17

When the chocolate is fully frozen take it out of the freezer and wrap your hand around the bottom of the popsicle bag or run under warm water to release the pop from the plastic.

Step 18

Place the chocolate pop in the center of each ice cream mold. It is okay if the stick is not straight; you will be able to move it a little in the next step.

Step 19

Pour the ice cream base around the chocolate. This is easier with a funnel. When all the ice cream molds are filled with ice cream base, you can now wiggle the sticks a bit to make the sticks straight. You want the ice cream base to go over the top of the chocolate.

Step 20

Put silicone tops over the ice cream molds you can just use plastic wrap and slice an opening for the sticks to pass through. It is just to keep the sticks straight and in the center while freezing.

Step 21

Place back in the freezer for several hours or overnight.

Step 22

When your ice cream is fully frozen, make the cookie coating.

Step 23

Outside Crumb Coating:

Step 24

Preheat oven 350°F.

Step 25

Vanilla Crumbs

Step 26

In a bowl add almond flour, melted butter, vanilla, and stevia and mix together. Place on a parchment lined cookie sheet and spread out a bit.

Step 27

Chocolate Crumbs

Step 28

In a bowl, add almond flour, cocoa powder, melted butter, and stevia and mix together. Place on the same parchment-lined cookie sheet as the vanilla crumbs and spread out a bit.

Step 29

Bake for 8-10 minutes.

Step 30

Let this cool completely. When the cookies are completely cooled break apart into crumbs and mix both the vanilla and chocolate crumbs together in a bowl.

Step 31

Take out the ice cream molds from the freezer. Release from molds by running them under hot water.

Step 32

Press the ice creams into the crumbs until completely coated and place on a parchment-lined cookie sheet. Repeat until all are covered in the cookie coating. If you are having trouble making the crumbs stick let the ice cream melt a little and try again.

Step 33

Place the cookie sheet in the freezer until set... at least 10 minutes. Then, place in an airtight container and return to freezer. When you are ready to eat, let it sit out for a few minutes to soften.