Keto Chocolate Ice Cream Bars

Keto Chocolate Ice Cream Bars are perfect for a treat on a warm day minus all of the usual sugar. It’s really difficult to find sugar free ice cream in the supermarket, and if you do it generally costs a bomb. Not only are these bars really easy to make but they are also made from all natural ingredients.

Sweetener

You have a few choices when it comes to the ingredients in this recipe. You can simply use your sweetener of choice and also adjust the amount to suit your taste. While xylitol will give you a more fudgy taste without crystalizing, in this recipe a little icy texture is not a bad thing at all. In fact it can help you remove your bars from their molds more easily.

If you want to use conventional sugar or coconut sugar, simply switch out the sweetener in the recipe for the same amount.  Remember that coconut sugar and conventional sugar will add carbs to the recipe.

Ingredient switches to suit your dietary requirements/taste

You can switch the ingredients around to suit your taste or dietary requirements. To make Keto Chocolate Ice Cream Bars dairy free, simply switch the pure/heavy cream for coconut cream. To create a creamier ice cream bar you can switch the almond milk in the recipe for coconut cream. You could also use coconut cream and coconut milk for variation as well.

If you wanted to make this recipe to create creamy pots of ice cream instead of ice cream pops, I recommend you make a couple of changes to the recipe. Because you want a creamier texture I would definitely add 1/2 teaspoon of guar gum to prevent your ice cream from crystallizing. You may also want to use creamier ingredients so could use coconut cream in lieu of the almond milk.

Ice Cream Molds

You may have noticed that I used wooded pop sticks in my ice cream bars. The reason I do this is that the plastic sticks that come with the molds don’t adhere to the ice cream. I allow the ice cream to freeze for about 3 hours and then slide them in. If you do it immediately the sticks won’t stay in position and will drop to the bottom of the mold.

I also like to make ice cream in pop up molds for variation and ease.  With all of your molds, you may need to run briefly under hot water to remove your ice cream. Don’t do it for too long or the ice cream will melt.

Varying volume amount to suit your mold

As all molds are different sizes, different volumes are required to make each batch. As the cream and almond milk are exactly the same volume, it makes it easier to vary the amount to suit. I suggest you measure one of your molds and multiply it by the number of your molds to work out how much you need. Unless your volume is a lot more than specified in the recipe, there’s no need to tweak the amount of cocoa and sweetener used in the recipe.

More Delicious Keto Ice Cream Recipes

All of these recipes are sugar free, low in carbs and gluten free as well. As with this recipe, they are also churn free recipes so really simple to make.

Strawberry Swirl Cheesecake Ice Cream

No Churn Keto Chocolate Ice Cream

Low Carb Peanut Butter Choc Chip Ice Cream

Sugar Free No Churn Vanilla Ice Cream

Don’t forget to leave feedback on any of the recipes that you make on my blog- it really helps me get my recipes out there.

Cheers

Kx

Keto Chocolate Ice Cream Bars

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Freezing Time: 12 hours hours

Course: Dessert, Ice Cream, Sweets

Cuisine: Keto, Low Carb, Low Sugar, Paleo, Paleo option, Sugar Free, Vegan Option

Keywords: alowcarblowsugarlifestyle, chocolate ice cream, family keto, from scatch, home made ice cream, ice cream bars, ice pops, icy pole, Keto, ketohh, low carb dessert

Servings: 6 serves

Ingredients

• 230 mls pure cream/heavy cream
• 230 mls almond milk or nut milk of choice
• ⅓ cup monk fruit or sweetener of choice
• ⅓ cup cocoa unsweetened
• A pinch of salt

Metric - US Customary

Instructions

• In a medium saucepan whisk the cream, sweetener, salt and cocoa powder. Bring slowly to a gentle boil, simmer and whisk until well combined.
• Remove from heat and stir in the almond milk, whisking well to blend. Pour mixture into your ice cream molds of choice.
• If using wooden icy pole sticks in lieu of plastic ones in your bars, freeze the bars for about 2-3 hours then push a wooden stick into the ice cream and then return to the freezer. Freeze until firm. I generally leave them for about 12 hours or more. To remove bars, run under hot running water for a few seconds before pulling your ice cream out of the mold.

Recipe Notes

To create creamy pots of ice cream instead of ice cream pops add 1/2 teaspoon of guar gum or xanthan gum to prevent your ice cream from crystallizing. Whisk in once you have added the almond milk, ensuring it is well combined.

Use coconut cream in lieu of the almond milk for a creamier ice cream.

I use wooden pop sticks in my ice cream bars as the plastic sticks that come with the molds often don't adhere to the ice cream. Allow the ice cream to freeze for about 2-3 hours before sliding them in. If you do it immediately the sticks won't stay in position and will drop to the bottom of the mold.

With all of your molds, you may need to run them briefly under hot water to remove your ice cream. Don't do it for too long or the ice cream will melt

As all molds are different sizes, different volumes are required to make each batch. As the cream and almond milk are exactly the same volume, it makes it easier to vary the amount to suit. If concerned, measure one of your molds and multiply it by the number of your molds to work out how much you need allowing for the cocoa and sweetener. Unless your volume is a lot more than specified in the recipe, there's no need to tweak the amount of cocoa and sweetener used in the recipe.

Nutritional Information

Serving: 1bar | Calories: 112kcal | Carbohydrates: 2.9g | Protein: 1.3g | Fat: 10.6g | Fiber: 1.1g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh

Do you want to receive more recipes like this one? Subscribe to our newsletter now!

Keto Chocolate Ice Cream Bars

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Freezing Time: 12 hours hours

Course: Dessert, Ice Cream, Sweets

Cuisine: Keto, Low Carb, Low Sugar, Paleo, Paleo option, Sugar Free, Vegan Option

Keywords: alowcarblowsugarlifestyle, chocolate ice cream, family keto, from scatch, home made ice cream, ice cream bars, ice pops, icy pole, Keto, ketohh, low carb dessert

Servings: 6 serves

Ingredients

• 230 mls pure cream/heavy cream
• 230 mls almond milk or nut milk of choice
• ⅓ cup monk fruit or sweetener of choice
• ⅓ cup cocoa unsweetened
• A pinch of salt

Metric - US Customary

Instructions

• In a medium saucepan whisk the cream, sweetener, salt and cocoa powder. Bring slowly to a gentle boil, simmer and whisk until well combined.
• Remove from heat and stir in the almond milk, whisking well to blend. Pour mixture into your ice cream molds of choice.
• If using wooden icy pole sticks in lieu of plastic ones in your bars, freeze the bars for about 2-3 hours then push a wooden stick into the ice cream and then return to the freezer. Freeze until firm. I generally leave them for about 12 hours or more. To remove bars, run under hot running water for a few seconds before pulling your ice cream out of the mold.

Recipe Notes

To create creamy pots of ice cream instead of ice cream pops add 1/2 teaspoon of guar gum or xanthan gum to prevent your ice cream from crystallizing. Whisk in once you have added the almond milk, ensuring it is well combined.

Use coconut cream in lieu of the almond milk for a creamier ice cream.

I use wooden pop sticks in my ice cream bars as the plastic sticks that come with the molds often don't adhere to the ice cream. Allow the ice cream to freeze for about 2-3 hours before sliding them in. If you do it immediately the sticks won't stay in position and will drop to the bottom of the mold.

With all of your molds, you may need to run them briefly under hot water to remove your ice cream. Don't do it for too long or the ice cream will melt

As all molds are different sizes, different volumes are required to make each batch. As the cream and almond milk are exactly the same volume, it makes it easier to vary the amount to suit. If concerned, measure one of your molds and multiply it by the number of your molds to work out how much you need allowing for the cocoa and sweetener. Unless your volume is a lot more than specified in the recipe, there's no need to tweak the amount of cocoa and sweetener used in the recipe.

Nutritional Information

Serving: 1bar | Calories: 112kcal | Carbohydrates: 2.9g | Protein: 1.3g | Fat: 10.6g | Fiber: 1.1g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh

Do you want to receive more recipes like this one? Subscribe to our newsletter now!