Healthy Ice Cream Sandwiches

Filling:
2 oz light coconut milk
2 oz neufchatel cheese
3 tablespoons of creamy peanut butter (you can save fat/calories by subbing 3 tbsp yogurt or ricotta cheese and 1/4 tsp vanilla extract for a vanilla filling instead of PB)
1/4 teaspoon pure stevia extract

Chocolate Coating (for two bars):
1 tablespoon extra virgin coconut oil
2 squares unsweetened cacao
sweetener, to taste (I used stevia)
chopped nuts (optional)

Peanut Butter Coating:
4 teaspoons creamy peanut butter
2 teaspoons coconut oil
sweetener, to taste (stevia)

Beat coconut milk with a mixer until it forms stiff peaks. Set whipped milk aside. Beat neufchatel, sweetener, and peanut butter until the mixture is smooth and clump free. Test for sweetness. It should be a bit sweeter than you want the finished product. Using a spatula, fold cheese mixture into the whipped coconut milk until there are only a few white streaks. Shape ice cream rounds on a pan lined with parchment or waxed paper. Freeze for 1/2 hour.

Melt coating over double boiler on stove until liquified. Stir until smooth and add sweetener, to taste. Remove rounds from freezer and dip into coatings. You may need to set the round on the paper and spoon the coating over bare spots. Sprinkle bars with nuts immediately after dipping in the coating, if desired. Chill for another few minutes until the coating hardens.

Makes 4 sandwiches

(Nutrition info listed is for if you were to make all 4 as Peanut Butter coated. See 'more pictures of this recipe' for the nutrition of the Chocolate coated sandwiches.

Also if you sub the yogurt for the peanut butter in the filling, I have a 2nd nutrition picture that shows the information for that. It saves 100 calories per sandwich!! O.O )

Number of Servings: 4

Recipe submitted by SparkPeople user KRAVMAGAGIRL.