Keto Ice Cream Bars

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I must say these keto ice cream bars are a top treat.

They are great when you want something sweet but don’t want to feel bad.

They are just right between creamy & crunchy. Even after a tough day they make me feel good.

No guilt. The chocolate coat snaps just so.

The ice cream is soft & smooth. It seems like it was made in a top shop.

I make some to keep in the freezer. It feels like I win each time I get one. Each batch can be a bit new with some small changes.

What You Need for Keto Ice Cream Bars

1 cup thick cream

1/2 cup nut milk

1/2 cup low or zero cal sweetener

1 small spoon of vanilla

1/2 small spoon of nut taste if you like

A small pinch of salt

4 oz dark no sweet chocolate 85% cocoa or more

1 big spoon of oil from coconuts to melt chocolate

Why These Ingredients

Heavy cream makes the ice cream rich. It is full of good fat that keeps you full. Almond milk keeps it light & low in carbs. It adds a nutty taste.

Erythritol is a zero cal sweetener. It won’t spike your blood sugar. Good for keto. Vanilla & almond taste make the ice cream warm & deep but add no sugar.

Dark chocolate has things that are good for you. It adds a rich crunch. Coconut oil helps melt chocolate well. It adds a soft richness & more good fat.

How to Make Them

Mix the thick cream nut milk sweetener vanilla nut taste & salt in a bowl. Mix until smooth & shiny. Check if it is sweet enough for you.

Next pour it into a dish or molds. Keep the layer even. Put it in the freezer for 3 4 hours or until hard.

When it’s solid shape into bars. If in molds just pop them out. Melt the dark chocolate with coconut oil in a small pan low and slow. Stir it all the time.

I use a wood spoon & might sneak a taste. Dip each bar into the chocolate. Let it coat all sides. Put them on a tray with paper.

Put the bars back in the freezer for 30+ mins. This lets the chocolate set.

How to Serve Them

Serve them cold & solid from the freezer. You might add some melted chocolate or sea salt on top. They are great after dinner or as a cool snack.

I like to have one as a lift me up while reading or after a long walk. They’re fun at parties or as a gift.

How to Store Extras

Keep them fresh in the freezer in a box that seals air out. Or wrap each one. This stops ice from building up & keeps the texture right for 1 2 weeks.

Keep them frozen until you eat them. If you like them a bit soft let them sit out for a bit before you eat. They warm up well & stay creamy.

Top Tips

The base must freeze well. 3 4 hours is the least. All night is even better. Use molds for easy take out.

Try new flavors. Add mint or lemon peel. Add cut nuts for more rich taste. Make the chocolate coat your own.

Mix in some cocoa or sprinkle on sea salt. Add layers of chocolate. I make some with double chocolate for fun.

Why I Love Them

I love how rich & creamy they are. Low carb too. The chocolate snaps & the ice cream melts just right.

They’re quick to make & easy to store. It’s a fun treat each time. Try new things in each batch. Add a little spice or some nuts.

The mix of tastes is endless & fun to try. Eating one feels like a treat but it’s guilt free. The texture is creamy. The chocolate is crunchy.

I like to eat them on the deck with tea or when with a book. They fit well for a fun meet or to just have alone. Each bite is full & rich but not too sweet.

I feel like I give me a treat & stay on my low carb way.

Leftover Changes

At times I take left bars & chop them to bits to make a cold mix for dessert. At other times I melt the choc coat & pour it on ripe berries for a nice treat.

You can also put the bars with a thin spread of nut butter for a fun snack. The choices are many & each mix still seems like a good treat.