Vegan Keto Ice Cream Bars
Indulge guilt-free with these creamy Vegan Keto Ice Cream Bars, the perfect frozen treat for those following a low-carb, plant-based lifestyle. Made with full-fat coconut milk and unsweetened almond milk, these bars are naturally dairy-free while being luxuriously rich. Sweetened with erythritol or stevia for a sugar-free delight, they’re blended with almond butter and a hint of xanthan gum for the ideal silky texture. Each bar is dipped in a decadent sugar-free chocolate shell and optionally garnished with chopped nuts for added crunch. Quick to prepare in just 20 minutes (plus freezing time), these keto-friendly ice cream bars are a refreshing and satisfying dessert that’s perfect for hot summer days or anytime you need a sweet, chilled pick-me-up.
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Recipe Information
Ingredients
- 14 ounces Full-fat coconut milk
- 1 cup Unsweetened almond milk
- 1 teaspoon Sugar-free vanilla extract
- 0.25 cup Erythritol or stevia
- 0.25 cup Almond butter
- 0.25 teaspoon Xanthan gum
- 2 tablespoons Coconut oil
- 2 tablespoons Cocoa powder
- 6 ounces Sugar-free chocolate chips
- 0.25 cup Chopped nuts (optional)
Instructions
In a blender, combine the full-fat coconut milk, unsweetened almond milk, sugar-free vanilla extract, erythritol or stevia, almond butter, and xanthan gum. Blend until smooth and creamy.
Pour the mixture into ice cream bar molds, leaving a small space at the top for expansion. Insert sticks and freeze for at least 4 hours or until completely solid.
Once the ice cream bars are frozen, prepare the chocolate coating. In a small saucepan, melt the coconut oil over low heat, then remove from heat and stir in cocoa powder and sugar-free chocolate chips until smooth.
Prepare a tray lined with parchment paper. Remove ice cream bars from the molds and dip each bar into the chocolate coating, allowing the excess to drip off.
If desired, sprinkle chopped nuts over the chocolate coating before it sets, and place each coated bar on the prepared tray.
Once all bars are coated and garnished, place the tray back in the freezer for another 10-15 minutes to set the chocolate completely.
Enjoy these refreshing vegan keto ice cream bars straight from the freezer, or store them in an airtight container in the freezer for up to two weeks.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.7 g | 303% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 17.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 846 mg | 65% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 2488 mg | 53% | |
*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.
