Soy-Free Keto Ice Cream Bars
Cool down with these indulgent Soy-Free Keto Ice Cream Bars, a creamy, low-carb treat that’s perfect for hot summer days or satisfying your sweet tooth minus the guilt. Made with a luscious blend of heavy cream, unsweetened almond milk, and a touch of almond and vanilla extracts, these bars are churned to velvety perfection before being encased in a rich, coconut-oil-infused dark chocolate shell. Free of soy and packed with healthy fats, this keto-friendly dessert comes together in just 20 minutes of prep time and is customizable with your favorite toppings. Whether you're following a ketogenic diet or simply looking for a healthier ice cream option, these homemade bars promise a decadent, freezer-ready treat that tastes every bit as indulgent as store-bought versions.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 0.25 teaspoon Salt
- 7 ounces Dark chocolate (85% cocoa or higher)
- 2 tablespoons Coconut oil
Instructions
In a large mixing bowl, combine the heavy cream, unsweetened almond milk, erythritol sweetener, vanilla extract, almond extract, and salt. Whisk until the sweetener is fully dissolved.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the ice cream reaches a soft-serve consistency.
While the ice cream is churning, prepare a 9x5 inch loaf pan by lining it with parchment paper, allowing the paper to hang over the sides for easy removal.
Once the ice cream is ready, transfer it into the prepared loaf pan, smoothing the top with a spatula. Place it in the freezer for at least 3 hours, or until firm.
After the ice cream has set, remove the block from the pan using the parchment paper and cut it into 8 equal bars.
Place the bars back in the freezer on a parchment-lined baking sheet while you prepare the chocolate coating.
In a microwave-safe bowl or double boiler, melt the dark chocolate and coconut oil together, stirring until completely smooth.
Remove the bars from the freezer and dip each one into the melted chocolate, using a spoon to ensure it is fully coated. Place each bar back onto the parchment-lined sheet.
Return the chocolate-coated bars to the freezer for another 30 minutes, or until the chocolate has hardened.
Serve immediately or store in an airtight container in the freezer until ready to enjoy.
Nutrition Facts
Calories |
3051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.3 g | 347% | |
| Saturated Fat | 165.7 g | 828% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 47.4 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 556 mg | 43% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1426 mg | 30% | |
*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.
