Mocha Low Carb Ice Cream Bars

Ingredients

• 3 cups full fat coconut milk, divided
• 2 tsp grassfed gelatin (or one envelop Knox gelatin)
• 1/2 cup Swerve Sweetener
• 1 packet Starbucks Via instant coffee or 1 tsp instant espresso powder
• 3 egg yolks
• 1/2 tsp vanilla extract
• 2 ounces sugar-free chocolate or 80 to 90% cacao chocolate like Lindt, chopped

Instructions

1. In a medium saucepan, add 1/2 cup of the coconut milk and sprinkle with gelatin. Let stand 2 or 3 minutes, then turn heat to medium and whisk until gelatin is dissolved.
2. Add remaining coconut milk, sweetener and instant coffee. Stir until sweetener and coffee dissolve and mixture reaches 175F on an instant read thermometer.
3. Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot coconut milk mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.
4. Cook until mixture reaches 180F on an instant read thermometer. Then remove from heat and pour mixture into a bowl set over an ice bath. Cool 10 or 15 minutes, until no longer hot to the touch. Stir in vanilla extract.
5. Divide mixture among popsicle molds (you should be able to get about 12 small popsicles or 8 larger ones). Freeze about 40 minutes, then insert wooden popsicles sticks about 2/3 into each popsicle. Continue to freeze another 3 hours.
6. Melt chocolate in a bowl set over barely simmering water. Unmold popsicles by running hot water over molds for 20 or 30 seconds and set on a waxed paper-lined baking sheet. Return to freezer. One at a time, hold each popsicle over the bowl and drizzle with chocolate, turning to get all sides. Return to freezer and repeat with remaining popsicles.