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In a bowl, beat the cream cheese and xylitol until smooth and free of crystals. Add the almond butter and vanilla and mix in.Â
Spray 6 ice cream molds with non-stick spray. Spoon the mixture into the ice cream molds. Tap to even out and release air bubbles. Insert a wooden stick into each. Freeze until solid.
Remove molds and dip into melted chocolate or drizzle chocolate over.Â
Allow excess chocolate to drip off, then place on a baking sheet and return to the freezer until ready to serve.Â
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