Low Carb Chocobar Ice Cream
Indulge in a guilt-free treat with this Low Carb Chocobar Ice Cream, a creamy and rich dessert designed to satisfy your sweet tooth while keeping your carb count in check. Made with a velvety blend of heavy cream, unsweetened almond milk, and a touch of erythritol for natural sweetness, this recipe churns up into a luscious soft-serve base that’s then frozen into popsicle molds for a fun and convenient treat. But the star of the show is the decadent sugar-free chocolate coating, enhanced with coconut oil for a glossy, crisp finish that perfectly complements the smooth interior. Ready in just 15 minutes of prep time and yielding six irresistible servings, this keto-friendly dessert is perfect for warm summer days or any time you crave a low-carb indulgence. Serve these bars straight from the freezer for a refreshing snack that everyone—keto followers and chocoholics alike—will adore!
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Ingredients
- 1 cup Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 cup Sugar-free chocolate chips
- 2 tablespoons Coconut oil
- 0.25 teaspoon Salt
Directions
Step 1
In a medium mixing bowl, combine heavy cream, almond milk, erythritol, vanilla extract, and salt. Whisk until well mixed.
Step 2
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes, until the mixture reaches a soft-serve consistency.
Step 3
While the ice cream is churning, prepare the chocolate coating by melting the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each session, until completely melted and smooth.
Step 4
Once the ice cream has finished churning, spoon it into popsicle molds, tapping to remove air bubbles. Insert popsicle sticks, then freeze for at least 4 hours or until solid.
Step 5
After the ice cream bars are fully frozen, remove them from the molds by dipping the molds in warm water for a few seconds.
Step 6
Dip each bar into the melted chocolate mixture, letting excess chocolate drip off before placing on parchment paper to set. Repeat this process for all ice cream bars.
Step 7
Place the chocolate-coated bars back into the freezer for about 10 minutes to allow the chocolate to fully harden before serving.
Nutrition Facts
| Serving size | (876.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2228.7 |
| Total Fat 190.8g | 0% |
| Saturated Fat 119.4g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 240mg | 0% |
| Sodium 816.0mg | 0% |
| Total Carbohydrate 248.4g | 0% |
| Dietary Fiber 64.2g | 0% |
| Total Sugars 0.5g | |
| Protein 17.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 423.0mg | 0% |
| Iron 0.8mg | 0% |
| Potassium 94.4mg | 0% |
Source of Calories