4 Tbs. Chunky Peanut Butter
3 Tbs. Sugar Free Vanilla Syrup
Mix cream cheese and Atkins shake in a large mixing bowl with a mixer on low speed until cream cheese is well blended and there are no chunks left. Add the packet of sugar free pudding and the peanut butter. Mix until well blended. It will become very thick. Line a baking sheet with wax paper and use a rubber spatula to spread the mixture into a thin layer covering the baking sheet. Place baking sheet in the freezer for about 30-40 minutes. Check on it after 20 minutes to make sure that it is not all the way hardened. You want it to be almost solid but still pliable so that you can form it around the ice cream.While the chocolate is in the freezer, mix the heavy cream and the SF vanilla with a hand mixer on high until it is nice and thick. Then drop spoonfuls of the mixture onto wax paper or fill ice cube trays. ***Ice cube trays will make them more uniform in size but they are rather hard to get out of the trays in one piece*** I recommend dropping spoonfuls onto wax paper. Place them in the freezer until they are solid.
Pull the chocolate out of the freezer and cut into even squares based of the number of ice cream spoonfuls you have. I was able to make this into a batch of 20. Wrap each piece of ice cream in chocolate and put back in the freezer. Enjoy!!
If made into a batch of 20 – 2.5 net grams of carbs each
I just used regular chunky peanut butter. Using a low carb/ sugar-free peanut butter will substantially reduce the carb count