Sea Salt Caramel Keto Ice Cream Bars

There is nothing better than a delicious salted caramel ice cream bar that melts in your mouth. This low-carb bar is encased in a crispy chocolate shell that pairs beautifully with the salted caramel flavor. This Keto ice cream requires a few ingredients, takes under 10 minutes of active prep time, and doesn't need any cooking. It is also egg-free, nut-free, and gluten-free

How many Keto Ice cream bars does this recipe make?

This recipe yields 6 small Keto ice cream bars, but it can also make 3 regular-sized bars. These Keto frozen bars 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 Keto caramel sauce you are using is dairy-free and vegan friendly. Next time you are in the store, check the ingredients on the sugar-free caramel sauces available and choose one that's vegan.

Can you omit the salt?

Yes, definitely. However, we recommend decreasing the amount of salt instead of omitting it since salt brings out the flavor of caramel and chocolate. If you still can't wrap your head around sweet and salty flavors together, then, by all means, omit it.

Can you use homemade sugar-free caramel for this recipe?

If you can't find a suitable Keto-friendly caramel sauce or syrup in the market, or you prefer homemade, then, yes, go ahead and make your own. You can use our recipe for Keto vegan salted caramel sauce, but omit the salt in this Keto ice cream recipe since the sauce is already salted: https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:1aff3cff-f085-4cb2-1aba-93fa8565745d

Net Carbs

2.4 g
Fiber

10.8 g
Total Carbs

24.2 g
Protein

1.6 g
Fats

17.4 g

203 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Cream Heavy Whipping

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

0.25 cup
Allulose, powdered

3 tbsp
Sugar Free Caramel Syrup

4 tbsp
Salt, sea salt

0.5 tsp
Vanilla extract

0.5 tsp
Chocolate chips, sugar free

0.5 cup, whole pieces - regular
Coconut Oil, Refined

1 tbsp
Sea Salt Flakes

0.13 tsp

Step 1

To a bowl, add the almond milk, heavy cream, 2 tbsp caramel sauce, allulose, salt, and vanilla extract. Whisk until the sweetener dissolves completely. Set the bowl aside.
Step 2

Place the silicone molds on a flat tray or board. Insert the wooden sticks in the holes. Pour the ice cream mixture into the mold.
Step 3

Freeze the ice cream bars for 4-8 hours. Once they are 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 4

Place the chocolate chips and coconut oil in a microwave-safe bowl and heat them in 20-second intervals until most of the chips melt. Stir until you get a homogeneous chocolate sauce. Let the chocolate mixture cool down to room temperature.
Step 5

Take each ice cream bar out of the freezer one at a time and dip it in the melted chocolate. Tilt the bowl to the side and use a spoon to help coat the bar. Return the bar immediately to the freezer, and repeat with the others.
Step 6

Once completely frozen, take the bars out of the freezer and drizzle with the remaining caramel sauce. Sprinkle with an optional pinch of flaked salt. Serve immediately, or store for later.