Sugar-Free Keto Ice Cream Bars
Indulge in the creamy, guilt-free delight of these Sugar-Free Keto Ice Cream Bars, a perfect low-carb treat for hot summer days or anytime you crave a sweet escape! Made with rich heavy whipping cream, unsweetened almond milk, and a touch of erythritol, these frozen delights are completely sugar-free yet satisfyingly sweet. Flavored with velvety cocoa powder and pure vanilla extract, each bar is dipped in a luscious sugar-free chocolate coating made with chocolate chips and coconut oil for a crunchy finish. With only 25 minutes of prep time, these keto-friendly ice cream bars are easy to make, use wholesome ingredients, and are ideal for anyone following a low-carb, ketogenic lifestyle. Serve them straight from the freezer for a refreshing dessert or snack that's as healthy as it is delicious! Perfect for anyone searching for keto chocolate desserts, sugar-free popsicles, or homemade low-carb summer treats.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 1 cup Unsweetened almond milk
- 1 cup Erythritol
- 2 teaspoons Vanilla extract
- 3 tablespoons Unsweetened cocoa powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.5 cup Sugar-free chocolate chips
- 2 tablespoons Coconut oil
Instructions
In a medium-sized mixing bowl, combine the heavy cream, almond milk, erythritol, and vanilla extract. Whisk until the erythritol is fully dissolved and the mixture is smooth.
Add the unsweetened cocoa powder, xanthan gum, and salt to the mixture. Whisk again until all ingredients are well incorporated and there are no lumps.
Pour the mixture into a popsicle mold, filling each cavity about 3/4 full to allow the bars to expand as they freeze.
Insert popsicle sticks into the molds and transfer them to the freezer. Allow the bars to freeze for at least 4 hours or until completely solid.
Once the ice cream bars are frozen, prepare the chocolate shell. In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Remove the ice cream bars from the molds by running warm water over the exterior of the mold for a few seconds. Gently release the bars.
Dip each ice cream bar into the melted chocolate, allowing any excess to drip off. Place the bars on a parchment-lined baking sheet and return them to the freezer for 10 minutes, or until the chocolate is set.
Serve immediately, or store the bars in an airtight container in the freezer for up to two weeks.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.1 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 66 mg | 1% | |
*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.
