Creamy orange ice bombs recipe

Ingredients

• 1 cup (240 g/8.5 oz) full-fat mascarpone cheese or creamed coconut milk
• ¼ cup (60 ml/2 fl oz) heavy whipping cream
• ¼ cup (40 g/1.4 oz) erythritol or Swerve, powdered
• 1 tablespoon (6 g/0.2 oz) freshly grated orange zest or 1 to 2 teaspoons sugar-free orange extract
• ¼ teaspoon ground cinnamon
• Few drops liquid stevia, to taste (optional)

• 2/3 cup (160 g/5.6 oz) coconut butter
• 2 tablespoons (28 g/1 oz) coconut oil
• 1 teaspoon freshly grated orange zest
• Pinch ground cinnamon

1. Use a coconut milk.
To make the Ice Bombs
2. In a food processor or with a mixer, combine the mascarpone, cream, erythritol, orange zest, and cinnamon. Pulse until smooth and creamy. If you want a sweeter taste, add the stevia and pulse again.
3. Spoon about 2 tablespoons (30 g/1.1 oz) of the mixture into each of twelve small silicone muffin molds or candy molds, or use round cake pop molds for a round bomb shape. Freeze for about 2 hours, or until set.
To make the Coating
4. Melt together the coconut butter, coconut oil, orange zest, and cinnamon in a double boiler, or heat-proof bowl placed over a small saucepan filled with 1 cup (235 ml) of water, over medium heat. Cool before use. It should not be hot, but should still be liquid.
5. Work in batches of three or four to prevent the ice bombs from melting. Gently pierce each frozen ice bomb with a toothpick or a fork. One at a time, hold each ice bomb over the coconut mixture and spoon the mixture over it to coat completely. Turn the stick as you work until the coating is solidified. Place the coated ice bombs on a parchment-lined.
6. Freeze the coated pieces, in batches as you work, for at least 15 minutes to harden. Keep frozen for up to 3 months.