Keto Chocobar Ice Cream

Indulge guilt-free in this luscious Keto Chocobar Ice Cream, a low-carb twist on the classic frozen treat that perfectly blends creamy decadence with a rich chocolate shell. Made with heavy cream, unsweetened almond milk, and the natural sweetness of granulated erythritol, this dessert is both keto-friendly and irresistibly satisfying. Dutch-process cocoa powder infuses the base with an intense chocolate flavor, while a sugar-free dark chocolate coating, optionally studded with crunchy chopped nuts, adds a delightful textural contrast. With just 15 minutes of prep time and a few simple steps, you can create these dreamy chocobar ice cream pops in your own kitchen—perfect for satisfying sweet cravings while sticking to your low-carb goals. Each bite delivers a creamy, velvety center encased in a crackly chocolate shell, making these keto popsicles the ultimate summer refreshment or an after-dinner treat!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Granulated erythritol
• 0.5 cup Dutch-process cocoa powder
• 1 teaspoon Vanilla extract
• 0.125 teaspoon Salt
• 0.5 cup Sugar-free dark chocolate chips
• 2 tablespoons Coconut oil or cocoa butter
• 0.25 cup Chopped nuts (optional)

Directions

Step 1

In a medium saucepan, combine the heavy cream, almond milk, and granulated erythritol. Place the saucepan over medium heat, stirring occasionally until the erythritol has dissolved completely, about 3-5 minutes.

Step 2

Remove the saucepan from the heat and whisk in the cocoa powder, vanilla extract, and salt until smooth and fully incorporated.

Step 3

Allow the mixture to cool to room temperature, then cover and refrigerate for at least 2 hours or until well chilled.

Step 4

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, generally about 20-25 minutes, or until the mixture reaches a soft-serve consistency.

Step 5

While the ice cream churns, melt the sugar-free dark chocolate chips and coconut oil (or cocoa butter) in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.

Step 6

If using, stir in the chopped nuts into the melted chocolate mixture.

Step 7

Divide the churned ice cream evenly into popsicle molds, filling them about 3/4 full, and then spoon a layer of the melted chocolate mixture over each to cover the exposed surface.

Step 8

Insert popsicle sticks into the molds and place the molds into the freezer for at least 2 hours, or until the ice cream bars are fully set.

Step 9

To serve, run warm water around the outside of the molds for a few seconds to help release the ice cream bars. Enjoy your homemade Keto Chocobar Ice Cream!

Nutrition Facts

Serving size	(1129.0g)

Amount per serving	% Daily Value*
Calories	2926.8

Total Fat 264.7g	0%
Saturated Fat 156.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 480mg	0%
Sodium 625.2mg	0%
Total Carbohydrate 243.7g	0%
Dietary Fiber 66.8g	0%
Total Sugars 3.9g
Protein 38.4g	0%

Vitamin D 87.8IU	0%
Calcium 602.1mg	0%
Iron 26.8mg	0%
Potassium 2762.4mg	0%

*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.

Source of Calories

Fat: 67.9%

Protein: 4.4%

Carbs: 27.8%