Keto Double Chocolate Ice Cream Bars

If you are searching the internet for easy low-carb chocolate recipes, then this Keto Ice cream is a decadent treat that you must try. Every bite melts in your mouth in a split second and is guaranteed to satisfy all your chocolate cravings. These double chocolate ice cream bars are easy to prepare and require only a handful of ingredients.

What is the best chocolate to use for this Keto dessert?

We are using sugar-free chocolate chips for these Keto ice cream bars because they have the right amount of sweetness and yield a smoother ice cream. You can also use your preferred chocolate bar as long as it is Keto-friendly. We don’t recommend using cocoa powder for this recipe because it doesn’t deliver the creamiest result.

What are some variations to this Keto ice cream recipe?

This recipe is so versatile that you can create many flavors out of it. You can add hazelnut extract, coffee, or peanut butter to the ice cream mixture. You can also add chopped almonds or peanuts to the outer shell for a crunch.

What is the serving size of this ice cream bar?

This Keto ice cream recipe yields 6 small bars or 3 regular-sized bars. The bar molds used in this recipe are smaller than the regular store-bought ones. Each mold holds 60 ml of liquid, or ¼ cup.

Can you adapt this recipe to a vegan diet?

Of course, you can! Simply replace the heavy cream with full-fat coconut milk. You also need to make sure that the sugar-free chocolate chips brand you are using is dairy-free and vegan friendly. Next time you are in the store, check the ingredients on the Keto chocolate available and choose a vegan brand.

Net Carbs

1.7 g
Fiber

1.4 g
Total Carbs

14.2 g
Protein

1.6 g
Fats

15.1 g

160 cals

Quantity

Serving Size

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Cream Heavy Whipping

0.75 cup, fluid (yields 2 cups whipped)
Almond milk

0.25 cup
Chocolate chips, sugar free

0.5 cup, whole pieces - regular
Allulose, powdered

3 tbsp
Vanilla extract

0.5 tsp

Step 1

Add the almond milk, heavy cream, allulose, and vanilla extract to a saucepan over medium heat. Whisk together and bring the mixture to a simmer. Take the saucepan off the heat.
Step 2

Add ¼ cup of chocolate chips to a heatproof bowl. Pour the hot cream mixture over the chocolate chips and allow to sit for a minute. Mix until all the chocolate has melted and combined into the cream mixture.
Step 3

Place the silicone molds on a flat tray or board. Place the wooden sticks in the holes. Pour the chocolate mixture into the mold.
Step 4

Freeze for at least 4 hours. Once frozen, take them out of the molds and place them on a board covered in parchment paper. Return the ice cream bars to the freezer.
Step 5

Place the remaining chocolate chips in a microwave-safe bowl. Heat the chocolate in 20-second intervals until most of the chips melt. Stir until all the chocolate melts.
Step 6

Take the bars out of the freezer. Drizzle the melted chocolate over them. Serve immediately or freeze for later.