1/3 cup (65g) granulated stevia (or sweetener of choice)
1 teaspoon pure vanilla extract
1/4 teaspoon xanthan gum
Chocolate Coating:
8 ounces (225g) sugar-free dark chocolate, chopped
2 tablespoons (30ml) coconut oil
Instructions
Prep the Baking Sheet: Line a baking sheet with parchment paper and place it in the freezer.
Make Ice Cream Base: In a medium bowl, combine heavy cream, peanut butter, stevia, vanilla extract, and xanthan gum. Beat with a hand mixer for 2 minutes until smooth and slightly thickened.
Partial Freeze: Transfer mixture to freezer for 20 minutes, stirring every 5 minutes to prevent ice crystals.
Form Truffles: Using a small cookie scoop, form mixture into balls and place on the frozen baking sheet. Freeze for 15 minutes until very firm.
Melt Chocolate: In a small saucepan over low heat, melt chocolate with coconut oil, stirring until smooth. Remove from heat and cool slightly.
Coat Truffles: Working in small batches, dip each truffle in melted chocolate using a fork. Let excess drip off and return to baking sheet.
Set Chocolate: Freeze coated truffles for at least 10 minutes until chocolate is completely set.
Serve: Let truffles sit at room temperature for 2-3 minutes before enjoying.