Dairy-Free Keto Ice Cream Bars
Indulge guilt-free with these creamy and decadent Dairy-Free Keto Ice Cream Bars, the perfect summer treat for those following a keto or dairy-free lifestyle. Made with rich coconut cream, almond milk, and unsweetened cocoa powder, these bars are sweetened with erythritol for a low-carb, sugar-free dessert option. A hint of vanilla and a silky chocolate coating made from sugar-free chocolate chips elevate these bars to a whole new level of deliciousness. Plus, they’re incredibly simple to make—just blend, freeze, and dip! These frozen delights are ideal for a refreshing snack or an after-dinner indulgence, and with only 20 minutes of prep time, you’ll want to keep a batch on hand all season long. Perfect for keto dessert lovers and anyone looking for a dairy-free, healthier twist on classic ice cream bars!
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Recipe Information
Ingredients
- 14 oz can Coconut cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Unsweetened cocoa powder
- 1 tablespoon Unflavored gelatin powder
- 2 tablespoons Water (for gelatin)
- 0.5 cup Sugar-free chocolate chips
- 1 tablespoon Coconut oil
Instructions
In a small bowl, mix the unflavored gelatin powder with 2 tablespoons of water. Let it sit for 5 minutes to bloom.
In a medium saucepan over medium heat, combine the coconut cream, almond milk, and erythritol sweetener. Whisk until the sweetener is dissolved.
Add the bloomed gelatin to the mixture in the saucepan, stirring continuously until the gelatin is completely dissolved, about 2-3 minutes.
Remove the saucepan from heat and stir in vanilla extract, salt, and cocoa powder. Whisk until smooth and well combined.
Let the mixture cool for a few minutes, then pour it into a blender and blend until smooth and creamy.
Pour the blended mixture into silicone ice cream bar molds, place sticks into the molds, and freeze for at least 4 hours or until solid.
For the chocolate coating, melt the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until completely smooth.
Once the ice cream bars are frozen solid, remove them from the molds and dip them into the melted chocolate until fully coated.
Place the chocolate-coated bars on a parchment-lined tray and return them to the freezer for about 10 minutes to set.
Serve and enjoy your dairy-free keto ice cream bars!
Nutrition Facts
Calories |
2179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 844 mg | 37% | |
| Total Carbohydrate | 420.2 g | 153% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 203.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 602 mg | 46% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
