Nut-Free Keto Ice Cream Bars
Indulge your dessert cravings the keto-friendly way with these irresistibly creamy Nut-Free Keto Ice Cream Bars. Made with full-fat coconut milk, granulated erythritol, and a touch of vanilla, these bars are layered with rich chocolate and velvety vanilla flavors for a decadent, sugar-free treat. A crisp dark chocolate shell sprinkled with unsweetened coconut flakes adds a satisfying crunch to every bite. Perfectly suited for those with nut allergies or anyone following a low-carb lifestyle, this easy-to-make recipe takes just 30 minutes of prep time before your freezer does the rest of the work. Whether you enjoy them as a dessert or a refreshing snack, these homemade keto ice cream bars are guaranteed to become your go-to frozen treat.
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Recipe Information
Ingredients
- 800 ml Full-fat coconut milk
- 100 g Granulated erythritol
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 30 g Cocoa powder
- 50 g Unsweetened coconut flakes
- 1 pinch Pinch of salt
- 100 g Dark chocolate (85% cocoa)
- 30 g Coconut oil
Instructions
In a medium saucepan, pour the coconut milk and gently heat over medium heat until it starts to steam, but not boil.
Add granulated erythritol and a pinch of salt to the steaming coconut milk. Stir until the erythritol is completely dissolved.
In a separate bowl, whisk the egg yolks until they are pale yellow.
Slowly add a few tablespoons of the hot coconut milk mixture into the egg yolks to temper them, whisking constantly.
Gradually pour the tempered egg yolks back into the saucepan with the remaining coconut milk, stirring constantly over low heat.
Continue to cook the mixture until it thickens slightly and coats the back of a spoon, about 3-5 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Divide the mixture into two equal parts. Stir cocoa powder into one half until completely blended.
Let both mixtures cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, layer both mixtures into ice cream molds, starting with a layer of vanilla, then a layer of chocolate. Insert popsicle sticks and freeze for at least 4 hours, or until solid.
To make the chocolate coating, melt the dark chocolate and coconut oil together in a double boiler or microwave, stirring until smooth.
Dip each frozen ice cream bar quickly into the melted chocolate to coat, allowing excess to drip off.
Sprinkle unsweetened coconut flakes over the wet chocolate coating immediately before it hardens.
Place the coated bars on a baking tray lined with parchment paper and return them to the freezer for another 10 minutes to set.
Serve immediately or store in an airtight container in the freezer for later enjoyment.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 317.6 g | 407% | |
| Saturated Fat | 256.9 g | 1284% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 49.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 340 mg | 26% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 3620 mg | 77% | |
*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.
