Keto Chocolate Ice Cream Bars Recipe

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This Keto Chocolate Ice Cream Bars recipe is super easy to make with just 5 ingredients for a delicious sugar-free frozen dessert.

This Keto Chocolate Ice Cream Bars recipe makes 7 serves. 1 serving is 1 Keto Popsicle (our molds hold 1/3 cup per popsicle) and has 2g net carbs.

Store Keto Chocolate Ice Cream Bars in the freezer for up to 3 months. I recommend keeping them covered in the silicone mold, but if you don’t have enough room pop them into ziplock bags.

Keto Chocolate Ice Cream Bars Ingredients

• 1 cup of Heavy Cream
• 1 cup of Unsweetened Almond Milk
• 1/4 cup of Erythritol, granulated
• 1 cup of Sugar-Free Dark Chocolate Chips
• 1 scoop of MCT Powder

How to Make Keto Chocolate Ice Cream Bars

1. Place a saucepan over medium heat, add the cream, almond milk, and erythritol. Whisk together and bring to a simmer.
2. Add the chocolate and MCT powder to a heatproof bowl and pour over the hot cream mixture.
3. Allow to sit for a minute before mixing. Continue mixing until all the chocolate has melted and combined into the cream mixture.
4. Pour the mixture into silicon popsicle molds, place on the lid and put wooden popsicle sticks in the holes.
5. Freeze for at least 3 hours, until frozen solid.
6. Remove the ice cream bars from the molds.
7. Enjoy them as they are or drizzle with melted sugar-free white chocolate for a fancy twist.

Keto Chocolate Ice Cream Bars

This Keto Chocolate Ice Cream Bars recipe is super easy to make for a delicious sugar-free frozen dessert.

5 from 5 votes

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Course: Dessert, Desserts

Cuisine: American

Prep Time: 10 mins

Cook Time: 10 mins

Freezing: 3 hrs

Total Time: 3 hrs 20 mins

Servings: 7 servings

Calories: 218kcal

Author: Gerri

Ingredients

• 1 cup Heavy Cream
• 1 cup Unsweetened Almond Milk
• 1/4 cup Erythritol granulated
• 1 cup Sugar-Free Dark Chocolate Chips
• 1 scoop MCT Powder

US Customary – Metric

Instructions

• Place a saucepan over medium heat, add the cream, almond milk, and erythritol. Whisk together and bring to a simmer.
• Add the chocolate and MCT powder to a heatproof bowl and pour over the hot cream mixture.
• Allow to sit for a minute before mixing. Continue mixing until all the chocolate has melted and combined into the cream mixture.
• Pour the mixture into silicone popsicle molds, place on the lid, and put wooden popsicle sticks in the holes.
• Freeze for at least 3 hours, until frozen solid.
• Remove the ice cream bars from the molds.
• Enjoy them as they are or drizzle with sugar-free white chocolate for a fancy twist.

Nutrition

Serving: 80g | Calories: 218kcal | Carbohydrates: 8g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 59mg | Potassium: 26mg | Fiber: 6g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Looking for more Keto Frozen Dessert recipes? Try our;

• Keto Blueberry Yogurt Bars
• Keto Cheesecake Ice Cream
• Keto Frozen Yogurt
• Keto Brownie McFlurry

To make a larger batch of this Keto Chocolate Ice Cream Bars recipe adjust the servings above.

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