Sugar-Free Chocobar Ice Cream
Indulge guilt-free with Sugar-Free Chocobar Ice Cream, a creamy delight crafted from full-fat coconut milk, unsweetened almond milk, and rich cacao powder. Sweetened naturally with erythritol and stevia, this recipe offers a decadent yet wholesome treat perfect for health-conscious dessert lovers. Each ice cream bar is coated in a luscious layer of dark chocolate blended with coconut oil for that satisfying crunch. With only 15 minutes of prep time, this easy-to-make frozen dessert is ideal for summer cravings or anytime you want a sugar-free indulgence. Perfect for keto or low-carb diets, these chocobars are sure to be your new favorite guilt-free pleasure!
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Recipe Information
Ingredients
- 400 ml Full-fat coconut milk
- 240 ml Unsweetened almond milk
- 50 g Cacao powder
- 60 g Erythritol
- 1 teaspoon Vanilla extract
- 100 g Dark chocolate (unsweetened, chopped)
- 2 tablespoons Coconut oil
- 1 teaspoon Stevia
- 1 pinch Pinch of salt
Instructions
In a medium saucepan, combine the coconut milk, almond milk, cacao powder, erythritol, and a pinch of salt. Whisk the mixture well to ensure there are no lumps.
Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring continuously. Cook for about 3-5 minutes until the erythritol has completely dissolved.
Remove the saucepan from the heat and stir in the vanilla extract and stevia. Allow the mixture to cool to room temperature.
Once cooled, transfer the mixture to a blender and blend on high for 1-2 minutes to ensure everything is well incorporated and smooth.
Pour the blended mixture into ice cream molds, leaving a little space at the top for expansion.
Insert sticks into the molds and place them in the freezer for at least 4-6 hours or until solid.
For the chocolate coating, melt the unsweetened chopped dark chocolate and coconut oil in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth.
Remove the bowl from heat and let the chocolate mixture cool slightly until it reaches room temperature but is still pourable.
Once the ice creams are fully frozen, remove them from the molds by running warm water over the base of the molds.
Dip and coat each ice cream entirely in the chocolate mixture, allowing the excess to drip off. The chocolate will harden almost instantly.
Place the coated ice creams on a parchment-lined tray and return them to the freezer for an additional 10 minutes to set completely before serving.
Enjoy your sugar-free chocobar ice cream!
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 130.2 g | 651% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 15.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 816 mg | 63% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 2992 mg | 64% | |
*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.
