Low Carb Chocobar Ice Cream
Indulge guilt-free with this rich and creamy Low Carb Chocobar Ice Cream, the perfect treat for keto and sugar-conscious dessert lovers! Featuring a luscious blend of heavy cream, unsweetened almond milk, and erythritol sweetener, this recipe creates a velvety soft-serve base packed with flavor and without the carbs. Encased in a decadent sugar-free chocolate shell made from melted chocolate chips and coconut oil, each frozen bar delivers a delightful crunch with every bite. Simple to prepare, these bars are churned to perfection in an ice cream maker, molded into popsicles, and coated in chocolate for a visually stunning and satisfying result. Ideal for summer afternoons or anytime cravings, this easy homemade recipe makes six servings of pure indulgence, offering all the classic chocobar taste without compromising your healthy lifestyle.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 cup Sugar-free chocolate chips
- 2 tablespoons Coconut oil
- 0.25 teaspoon Salt
Instructions
In a medium mixing bowl, combine heavy cream, almond milk, erythritol, vanilla extract, and salt. Whisk until well mixed.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, until the mixture reaches a soft-serve consistency.
While the ice cream is churning, prepare the chocolate coating by melting the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each session, until completely melted and smooth.
Once the ice cream has finished churning, spoon it into popsicle molds, tapping to remove air bubbles. Insert popsicle sticks, then freeze for at least 4 hours or until solid.
After the ice cream bars are fully frozen, remove them from the molds by dipping the molds in warm water for a few seconds.
Dip each bar into the melted chocolate mixture, letting excess chocolate drip off before placing on parchment paper to set. Repeat this process for all ice cream bars.
Place the chocolate-coated bars back into the freezer for about 10 minutes to allow the chocolate to fully harden before serving.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 248.4 g | 90% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 0.5 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 423 mg | 33% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 94 mg | 2% | |
*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.
