Keto Chocobar Ice Cream
Indulge in the rich, guilt-free decadence of Keto Chocobar Ice Cream, a creamy and satisfying low-carb treat perfect for hot summer days or any time a sweet craving strikes. This recipe combines velvety heavy cream and almond milk with the deep flavor of Dutch-process cocoa powder and a touch of vanilla for a luscious base that's churned to perfection in an ice cream maker. Coated in a crisp, sugar-free dark chocolate shell—elevated with optional chopped nuts for a delightful crunch—these ice cream bars are set in popsicle molds for an irresistible handheld dessert. With just a few simple steps and keto-friendly ingredients like granulated erythritol, this dessert offers all the indulgence of a classic chocobar, minus the carbs. Perfect for ketogenic diets and loved by chocolate fans, these frozen delights are the ultimate blend of creamy and crunchy textures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Granulated erythritol
- 0.5 cup Dutch-process cocoa powder
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
- 0.5 cup Sugar-free dark chocolate chips
- 2 tablespoons Coconut oil or cocoa butter
- 0.25 cup Chopped nuts (optional)
Instructions
In a medium saucepan, combine the heavy cream, almond milk, and granulated erythritol. Place the saucepan over medium heat, stirring occasionally until the erythritol has dissolved completely, about 3-5 minutes.
Remove the saucepan from the heat and whisk in the cocoa powder, vanilla extract, and salt until smooth and fully incorporated.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until well chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, generally about 20-25 minutes, or until the mixture reaches a soft-serve consistency.
While the ice cream churns, melt the sugar-free dark chocolate chips and coconut oil (or cocoa butter) in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
If using, stir in the chopped nuts into the melted chocolate mixture.
Divide the churned ice cream evenly into popsicle molds, filling them about 3/4 full, and then spoon a layer of the melted chocolate mixture over each to cover the exposed surface.
Insert popsicle sticks into the molds and place the molds into the freezer for at least 2 hours, or until the ice cream bars are fully set.
To serve, run warm water around the outside of the molds for a few seconds to help release the ice cream bars. Enjoy your homemade Keto Chocobar Ice Cream!
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.7 g | 339% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 3.9 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 602 mg | 46% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2762 mg | 59% | |
*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.
