PEANUT BUTTER ICE CREAM SANDWICHES WALMART RECIPES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Steps:

• Combine the coconut cream, sweetener, vanilla, and heavy cream in a bowl. Mix well to dissolve the sweetener.
• Pour the mixture into popsicle molds and freeze for 8-10 hours.
• Remove the popsicles from the mold carefully using a bit of warm water to submerge the trays in. Place the removed popsicles onto a baking sheet lined with parchment paper.
• Re-freeze for 30 minutes.
• Melt the chocolate chips and coconut oil together in a microwave safe bowl. Heat in 30 second intervals, stirring in-between to prevent burning.
• Transfer the melted chocolate into a wide mouth mason jar or glass deep enough to allow the ice cream bar to be fully coated.
• Working quickly, dip the bars into the glass and rotate the glass to coat all sides of the ice cream evenly.
• Place the dipped bar onto the baking sheet with parchment paper and top with any chopped nuts or toppings of choice. Repeat with all the bars.
• Freeze until ready to enjoy.