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Free Printable: Low Carb & Keto Food List
Get It NowYou may have seen some keto ice cream bars at your grocery store, but once I show you how easy these low carb ice cream bars are to make at home, you won’t need to buy them. They are sweet and creamy on the inside, chocolaty on the outside, and just perfect for a hot summer day! If you prefer a fruity flavor, make sugar free popsicles instead.
Keto Ice Cream Bars: Why You’ll Love Them
- Sweet, creamy vanilla ice cream inside
- Crunchy, chocolate coating on the outside
- Easy to make
- Just 2.5 grams net carbs each
- Zero sugar and gluten-free
- Easy keto dessert for summer
We’re using Besti Monk Fruit Allulose Blend to sweeten these bars, because it leaves the texture soft and creamy, like regular ice cream. Like I mentioned in my keto chocolate ice cream post, this is the only sweetener I use for ice cream. Ice creams sweetened with other brands of monk fruit or with erythritol will get rock hard in the freezer, and can also crystallize for a gritty result. The sweetener is especially critical for the kind of ice cream you can scoop, but Besti makes the best consistency for this keto ice cream bar recipe as well.
Ingredients & Substitutions
Here I explain the best ingredients for keto vanilla ice cream bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Unsweetened Almond Milk – Can use plain or vanilla, just make sure it’s the unsweetened variety. Try my homemade almond milk recipe if you want to make it yourself. You can also substitute coconut milk beverage (the kind in a carton, not a can) for a nut-free option.
- Heavy Cream – You could use canned full-fat coconut milk here for a dairy-free option, but it will give the bars a different flavor.
- Besti Monk Fruit Allulose Blend – This is the closest to sugar and is particularly critical for the right ice cream consistency. Plain allulose will also work, but you’ll need about 30% more of it. You can also use Powdered Besti if that’s what you have on hand.
- Vanilla Extract – For vanilla ice cream inside! You can also add different flavor extracts, like hazelnut or fruity ones.
- Sugar-Free Dark Chocolate Chips – You can also use milk chocolate chips here, just make sure they are sugar-free.
- Coconut Oil – Coconut oil shouldn’t be substituted, as it helps melt the chocolate into a coating for the ice cream bars.
How To Make Keto Ice Cream Bars
This section shows how to make low carb keto friendly ice cream bars, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card.
- Mix the ice cream base. In a medium bowl, whisk together the almond milk, heavy cream, Besti, and vanilla extract.
- Pour into molds. Add the popsicle sticks to silicone molds and pour the ice cream base into each mold. Freeze for at least 8 hours.
TIP: Ensure the bars are frozen completely solid before you proceed.
Otherwise, they won’t keep their shape when you dip them in chocolate.
- Make the chocolate coating. In a medium bowl, melt the chocolate chips and coconut oil together in the microwave at 20 second intervals, or in a double boiler on the stove. Set aside to cool to room temperature.
- Dip the keto ice cream bars in chocolate. Take the bars out of freezer one at a time and dip into the melted chocolate mixture.
TIP: Use a spoon to make this easier.
When coating the ice cream bars with chocolate, it may be helpful to use a spoon to coat the bars completely.
- Freeze. Put each bar back in the freezer immediately. I have several shown here, but for best results, place them back one at a time once you dip them.
Low Carb Ice Cream Bar Variations
- White chocolate coating – Try swapping the dark chocolate chips with sugar-free white chocolate chips instead.
- Double chocolate – Add a few tablespoons of cocoa powder to the vanilla ice cream base for chocolate ice cream on the inside of the bars.
- Dairy free & vegan – Replace heavy cream with full-fat coconut milk.
- Almond joy – Add 1/4 cup of toasted shredded coconut and chopped toasted almonds. After dipping the bars in chocolate, sprinkle with more coconut and almonds before freezing.
- Mint chocolate chip – Mix in 1/2 teaspoon of peppermint extract and fold in crushed sugar-free chocolate chips.
- Caramel – For keto salted caramel ice cream bars, simply swirl in sugar-free caramel sauce into the ice cream base before freezing. Sprinkle the coating with sea salt if desired.
- Strawberry – Add 1/4 cup of finely chopped strawberries into the ice cream base. Or, simply make my keto strawberry ice cream and use it as the base.
More Keto Ice Cream Recipes
If you love this keto ice cream bar recipe, you might like some of these other keto ice cream recipes:
- Best Keto Ice Cream
- Keto Chocolate Ice Cream
- Protein Ice Cream
- Almond Milk Ice Cream
- Keto Mason Jar Ice Cream
Tools I Use For This Recipe
- Silicone Popsicle Mold – These molds are the perfect size for low carb keto ice cream bars and the bars release easily.
- Popsicle Sticks – Use wooden sticks for a classic ice cream bar feel.
Keto Ice Cream Bars (2.5g Carbs)
These EASY low carb keto ice cream bars are just 2.5 net carbs each! They have a sweet, creamy vanilla inside + chocolate dipped outside.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium bowl, whisk together the almond milk, heavy cream, sweetener, and vanilla extract.
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Add popsicle sticks to the silicone popsicle mold.
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Pour the almond milk mixture into the molds and freeze for a minimum of 8 hours.
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Remove the frozen ice cream bars from the molds and place on a parchment lined baking sheet. Return to freezer.
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In a medium bowl, melt the dark chocolate chips and coconut oil together in 20 second intervals. Allow chocolate mixture to return to room temperature.
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Take each ice cream bar out of the freezer one at a time and dip into the chocolate mixture. Use a spoon to help coat the bars if needed. Immediately put the coated bar back into the freezer once dipped. Repeat with all bars.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 ice cream bar
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Low Carb Keto Ice Cream Bars Recipe
33 Comments
Jan
1We LOVE these, but be aware that if you buy the silicone molds linked to in the recipe, each bar is TWO servings and is thick and very large. If I eat too much alcohol sugar at one time, it upsets my stomach, so I prefer the mini ones.
There are many options for the mini-molds on Amazon.
Sienna
1My body cannot process any kind of nut milk. Can this be substituted with heavy cream?
Wholesome Yum M
0Hi Sienna, Yes, this will be fine. Please know that using all heavy cream in the recipe will change the nutrition.
Chen
0Hey, mine turned out more like popsicle than ice cream?? They tasted good but not creamy to bite in- any idea why?
Maya | Wholesome Yum
0Hi Chen, Did you substitute a different sweetener? I specifically recommend Besti because most brands will make the ice cream bars too hard like you described.
Ann
0If using all allulose, l much should l use?
Wholesome Yum D
0Hi Ann, I suggest using my Sweetener Conversion Chart.
MyraJean
0I have Whole Earth Stevia leaf & Monk Fruit blend. Will this work?
Maya | Wholesome Yum
0Hi MyraJean, I don’t recommend that blend because it contains erythritol and will make your ice cream bars very hard, as well as likely grainy. You can get Besti Monkfruit Allulose Blend here for this recipe.
Caitlin
0I left my bars in the freezer for well over the 8 hour minimum before trying to dip them, and they started melting immediately. I couldn’t even get them out of the mold and onto the pan; they just started sliding around on the parchment paper after a few seconds. I put them back in the freezer, and tried dipping others straight out from the mold, but the chocolate plus a thin layer of bar just slid right back off into my bowl. I discovered what I did. I used your powdered sweetener instead of your granular.
RoAl
0Hello and thank you for the recipe. i’m going to make some today. Also adding that allulose is hands down the best sweetener for sugar-free ice cream. It is not a sugar alcohol, but a rare sugar that is not metabolized, making it zero carb. It does not recrystallize, keeping the ice cream lovely and soft. Sugar alcohols such as erythritol can be used, but need to be powdered.
Janet Harvey
0Thank you very much for your help, I sincerely appreciate it, as I am keen to finish making the icecream bars. I will let you know how I go with a new batch of chocolate and 1 and a half tablespoons of oil this time and be more careful not to burn the chocolate this time.
Janet Harvey
0Hello, I have melted the chocolate and coconut oil and it is very thick. I am sure this isn’t meant to be very thick because it isn’t a smooth mixture and so please how can I make the mixture smooth and able to dip the ice creams in? If I have to add more oil, how much should I add at a time please? So disappointed the recipe didn’t work and while the chocolate was cooling, I lost a pyrex glass bowl, because it broke while the chocolate was getting to room temperature adding to the disappointment.
Wholesome Yum D
0Hi Janet, You could add more oil, but make sure you do not overheat the chocolate because that can cause it to burn and seize up.
Janet Harvey
0Thank you for your help, I think I did overheat the chocolate hence why the bowl broke, please, how much oil should I add first up, like 1 tablespoon at a time or try less and keep trying. Also I don’t think the batch I got too hot being cold now would work, so would it be better to try a new batch? Janet
Wholesome Yum D
0Hi Janet, Yes, now that it has seized, there isn’t a way to fix so you will have to start over. Use 1.5 tablespoons and that should be enough if the chocolate doesn’t burn.
PennyC
0Maya, could I use this ice cream recipe in my Cuisinart ice cream machine? Or would there be no difference in the result? I want to make the yummy-looking bars for my husband.
Wholesome Yum D
0Hi Penny, I wouldn’t suggest using an ice cream machine for this recipe.
Judie McKnight
0Made these using the wrong sugar. Used the powered monk instead of the CRYSTALLIZED. Don’t know how I managed that other than I also made the orange sherbert. They tasted great (but never did get the chocolate on them because they never set up. But I ate them anyway. Now I am going to try again as my crystallized sugar that I ordered the day I saw the recipe just came in.
Lori
0I used semi sweet chocolate chips however I think this would be better with milk chocolate. The ice cream reminds me of ice milk. Would there be anything recommended to make it a little more creamy? Maybe double heavy cream in lieu of almond milk?
Wholesome Yum D
0Hi Lori, Yes, if you didn’t want to use almond milk you could substitute for heavy cream. Please know that using all heavy cream in the recipe will change the nutrition.
stephen yourth
0delicious treat–but too thick chocolate–add almond milk to thin–then it will stick to bar
Gloria
0Hi! I would like to try these. My question is I have quite a bit of Besti Monk Fruit Allulose Blend in the POWDERED version. Can I use that in recipes calling for the crystalized version? Thanks!
Wholesome Yum M
0Hi Gloria, Yes, feel free to use the powdered version in this recipe. It will work just fine. Enjoy!
Judie McKnight
0I did and they turned out just as good, at first I thought they wouldn’t freeze, but that’s because I made them while camping and the freezer just couldn’t handle the hot weather. Once I got them home and put them in the regular freezer they set up.
Joanne Hopkins
0Absolutely amazing!!! Thank you.
Rosie
0Can the almond milk be substituted with other kinds of milk such as macadamia milk or non-full fat (unsweetened) coconut milk?
Wholesome Yum M
0Hi Rosie, Yes, either would work well.
Amy L Huntley
0I love that you can get the same yummy flavors of an ice cream bar, but less carbs!
Kristyn
0You have no idea how happy these make me! I am always looking for healthier treat options & I love chocolate, so they are a win!
Natalie
0No guilty feelings eating these!! I will be eating them all summer!
Margo
0My bars were really icy. Hard to eat. Help
Wholesome Yum M
0Hi Margo, Sorry these didn’t turn out as expected. You may want to take these ice cream bars out of the freezer 5-10 minutes before serving, so they have a chance to soften up a little.