Keto Ice Cream Bars
Indulge in rich, creamy decadence with these homemade Keto Ice Cream Bars, a guilt-free treat perfect for satisfying your sweet tooth while staying low-carb. Made with heavy cream, unsweetened almond milk, and erythritol, these bars deliver a luxurious texture and sweetness without the sugar. A silky chocolate custard base is churned to perfection, poured into a baking dish, and frozen into bars that are coated in a luscious dark chocolate and coconut oil shell. Each bite is a perfect balance of creamy and crunchy textures with deep cocoa flavors, making them the ultimate keto dessert for hot summer days or whenever you crave something indulgent yet healthy. Plus, they’re easy to make ahead and store, so you can enjoy this frozen keto-friendly delight any time!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 0.25 cup Cocoa powder
- 4 oz Dark chocolate (min 85% cocoa, chopped)
- 2 tablespoons Coconut oil
Instructions
In a medium saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, cocoa powder, and salt over medium heat. Stir occasionally until the mixture reaches a gentle simmer and the erythritol is fully dissolved, about 5 minutes.
In a separate bowl, whisk the egg yolks. Gradually add about half a cup of the warm cream mixture to the yolks, whisking constantly to temper the yolks without scrambling them.
Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a bowl to remove any bits of cooked egg.
Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Refrigerate until completely cool, at least 2 hours or overnight.
Churn the cooled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides to lift out the ice cream bars later.
Pour the churned ice cream into the prepared baking dish, spreading it evenly. Freeze until firm, at least 2 hours.
Once the ice cream is firm, melt the dark chocolate and coconut oil together in a microwave-safe bowl, stirring in 30-second intervals until fully melted and smooth.
Remove the ice cream from the freezer and cut it into 8 bars. Carefully dip each bar into the melted chocolate, allowing excess to drip off, then place them back on a parchment-lined tray.
Return the chocolate-coated bars to the freezer for at least 15 minutes to set the chocolate. Serve immediately or store in an airtight container in the freezer for up to 1 month.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 154 mg | 3% | |
*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.
