Sugar-Free Chocobar Ice Cream

Indulge guilt-free with this heavenly Sugar-Free Chocobar Ice Cream, a delightful frozen treat that’s perfect for health-conscious dessert lovers. Creamy full-fat coconut milk and unsweetened almond milk form the velvety base, while rich cacao powder and natural sweeteners like erythritol and stevia provide the perfect balance of chocolatey decadence without the sugar. Each bar is coated with a luscious layer made from unsweetened dark chocolate and coconut oil, creating a crunchy shell that contrasts beautifully with the smooth interior. Ready in just 15 minutes of prep time and made with wholesome, dairy-free ingredients, this low-carb, keto-friendly dessert is ideal for summer days or anytime you crave a refreshing, sweet snack. Perfectly portioned into ice cream molds, these bars are a delicious homemade alternative to store-bought treats, with all the indulgence and none of the sugar!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

Ingredients

• 400 ml Full-fat coconut milk
• 240 ml Unsweetened almond milk
• 50 g Cacao powder
• 60 g Erythritol
• 1 teaspoon Vanilla extract
• 100 g Dark chocolate (unsweetened, chopped)
• 2 tablespoons Coconut oil
• 1 teaspoon Stevia
• 1 pinch Pinch of salt

Directions

Step 1

In a medium saucepan, combine the coconut milk, almond milk, cacao powder, erythritol, and a pinch of salt. Whisk the mixture well to ensure there are no lumps.

Step 2

Place the saucepan over medium heat and bring the mixture to a gentle simmer while stirring continuously. Cook for about 3-5 minutes until the erythritol has completely dissolved.

Step 3

Remove the saucepan from the heat and stir in the vanilla extract and stevia. Allow the mixture to cool to room temperature.

Step 4

Once cooled, transfer the mixture to a blender and blend on high for 1-2 minutes to ensure everything is well incorporated and smooth.

Step 5

Pour the blended mixture into ice cream molds, leaving a little space at the top for expansion.

Step 6

Insert sticks into the molds and place them in the freezer for at least 4-6 hours or until solid.

Step 7

For the chocolate coating, melt the unsweetened chopped dark chocolate and coconut oil in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth.

Step 8

Remove the bowl from heat and let the chocolate mixture cool slightly until it reaches room temperature but is still pourable.

Step 9

Once the ice creams are fully frozen, remove them from the molds by running warm water over the base of the molds.

Step 10

Dip and coat each ice cream entirely in the chocolate mixture, allowing the excess to drip off. The chocolate will harden almost instantly.

Step 11

Place the coated ice creams on a parchment-lined tray and return them to the freezer for an additional 10 minutes to set completely before serving.

Step 12

Enjoy your sugar-free chocobar ice cream!

Nutrition Facts

Serving size	(896.3g)

Amount per serving	% Daily Value*
Calories	1981.6

Total Fat 163.9g	0%
Saturated Fat 130.2g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 448.8mg	0%
Total Carbohydrate 158.4g	0%
Dietary Fiber 43.3g	0%
Total Sugars 15.0g
Protein 36.3g	0%

Vitamin D 89.1IU	0%
Calcium 816.3mg	0%
Iron 35.9mg	0%
Potassium 2992.5mg	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: 65.4%

Protein: 6.4%

Carbs: 28.1%