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–+ servings
Assorted chocolate-covered ice cream bars on sticks, topped with various toppings such as nuts, coconut flakes, and chocolate drizzle, placed on a white paper-lined surface.

Keto Ice Cream Bars

Course: Ice Cream
Cuisine: American
Keyword: keto ice cream
Prep Time: 13 minutes
Cook Time: 5 minutes
Freezing time: 6 hours
Total Time: 6 hours 18 minutes
Servings: 12 popsicles
Calories: 234kcal
Author: Angela Coleby
These delectable keto ice cream bars offer a perfect blend of creamy, velvety ice cream encased in a crisp, sugar-free chocolate shell.
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US Customary - Metric

Ingredients

Chocolate Coating

  • 7 oz sugar free chocolate chips
  • 1 ½ tablespoon coconut oil

Instructions

  • In a medium saucepan add the cream, vanilla, sweetener and egg on a low heat and whisk for 3 minutes.
  • Set aside to cool, then place in the fridge for 2 hours to firm.
  • Remove from the fridge and whisk for 5 minutes to thicken the mixture.
  • Pour into the silicone ice pop molds and place in the freezer for 6 hours (or overnight).
  • In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
  • Remove the ice cream bars from the molds. Dip each bar into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off. Add any additional toppings if required.
  • Place the coated bars on a parchment-lined baking sheet and freeze until the chocolate is set.
  • Serve the keto chocolate ice cream bars straight from the freezer and enjoy the perfect blend of creamy ice cream and crunchy chocolate shell.

Notes

This recipe makes 12 medium sized popsicles. This will vary depending upon the size of the silicone molds used.

Nutrition

Serving: 1popsicle | Calories: 234kcal | Carbohydrates: 11g | Protein: 2g | Fat: 21g | Fiber: 7g | Net Carbohydrates: 4g