Place a saucepan over medium heat, add the cream, almond milk, and erythritol. Whisk together and bring to a simmer.
1 cup Heavy Cream, 1 cup Unsweetened Almond Milk, 1/4 cup Erythritol
Add the chocolate 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.
1 cup Sugar-Free Dark Chocolate Chips
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.
Video
The BEST Keto Ice Cream Bars Recipe - Just 4 INGREDIENTS (2g Net Carbs)
Notes
STORE: Store Keto Ice Cream Bars in the freezer for up to 3 months. I recommend keeping them covered in a silicone mold, but if you don’t have enough room, pop them into ziplock bags.
Soften: If you want a softer ice cream just add a scoop of MCT Powder to step 2.
Sweetener: You can use other sweeteners such as monk fruit, Swerve or allulose.
Decorate. You can decorate your keto ice cream bars with melted sugar-free vanilla chocolate as we have (see pics).
Shaved chocolate and nuts. Dip the ends of the ice cream in crushed almonds, macadamias, or shaved chocolate.
Swap chocolate. Try using sugar-free vanilla chocolate instead of dark chocolate (read the nutrition label for carb content whenever choosing new ingredients)