Keto Ice Cream Bars

Indulge your sweet tooth without breaking your low-carb goals with these decadent Keto Ice Cream Bars! Made with creamy heavy cream, unsweetened almond milk, and the perfect touch of erythritol, these bars deliver a rich and velvety texture while staying keto-friendly. A hint of vanilla and a dash of cocoa powder create layers of flavor, while the thick dark chocolate coating adds a satisfying crunch to every bite. The recipe uses simple techniques like tempering egg yolks and churning, ensuring a silky custard base that’s perfect for freezing. Ideal for meal prepping or treating yourself, these guilt-free ice cream bars are perfect for summer—or any time you need a low-carb dessert fix!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Unsweetened almond milk
• 0.5 cup Erythritol
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 0.25 cup Cocoa powder
• 4 oz Dark chocolate (min 85% cocoa, chopped)
• 2 tablespoons Coconut oil

Directions

Step 1

In a medium saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, cocoa powder, and salt over medium heat. Stir occasionally until the mixture reaches a gentle simmer and the erythritol is fully dissolved, about 5 minutes.

Step 2

In a separate bowl, whisk the egg yolks. Gradually add about half a cup of the warm cream mixture to the yolks, whisking constantly to temper the yolks without scrambling them.

Step 3

Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes.

Step 4

Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a bowl to remove any bits of cooked egg.

Step 5

Cover the bowl with plastic wrap, pressing it directly against the surface of the custard to prevent a skin from forming. Refrigerate until completely cool, at least 2 hours or overnight.

Step 6

Churn the cooled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 7

Line an 8-inch square baking dish with parchment paper, leaving an overhang on the sides to lift out the ice cream bars later.

Step 8

Pour the churned ice cream into the prepared baking dish, spreading it evenly. Freeze until firm, at least 2 hours.

Step 9

Once the ice cream is firm, melt the dark chocolate and coconut oil together in a microwave-safe bowl, stirring in 30-second intervals until fully melted and smooth.

Step 10

Remove the ice cream from the freezer and cut it into 8 bars. Carefully dip each bar into the melted chocolate, allowing excess to drip off, then place them back on a parchment-lined tray.

Step 11

Return the chocolate-coated bars to the freezer for at least 15 minutes to set the chocolate. Serve immediately or store in an airtight container in the freezer for up to 1 month.

Nutrition Facts

Serving size	(1080.3g)

Amount per serving	% Daily Value*
Calories	2810.1

Total Fat 257.0g	0%
Saturated Fat 153.9g	0%
Polyunsaturated Fat 1.2g
Cholesterol 1218mg	0%
Sodium 950.3mg	0%
Total Carbohydrate 186.4g	0%
Dietary Fiber 19.0g	0%
Total Sugars 20.2g
Protein 23.8g	0%

Vitamin D 161.0IU	0%
Calcium 615.8mg	0%
Iron 16.8mg	0%
Potassium 1228.4mg	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: 73.3%

Protein: 3.0%

Carbs: 23.6%