Description
Silky keto ice cream bars deliver indulgent frozen dessert magic without guilt. Chocolate-dipped and creamy, these bars provide cool comfort for health-conscious sweet seekers craving pure pleasure.
Ingredients
Scale
Main Ingredients:
- 225 g (8 ounces) Sugar-free dark chocolate chips
- 120 ml (½ cup) Heavy cream (or full-fat coconut milk for dairy-free)
- 180 ml (¾ cup) Unsweetened almond milk
Sweeteners and Flavor Enhancers:
- 50 g (¼ cup) Monk Fruit Allulose Blend
- 5 ml (1 teaspoon) Vanilla extract
Additional Ingredients:
- 22 g (1½ tablespoons) Coconut oil
Instructions
- Craft a creamy mixture by thoroughly blending almond milk (240 milliliters or 8 fluid ounces), heavy cream (120 milliliters or 4 fluid ounces), chosen sweetener, and pure vanilla extract in a medium mixing bowl until achieving a smooth, homogeneous consistency.
- Position popsicle sticks securely into silicone popsicle molds, then delicately pour the prepared almond milk liquid evenly into each mold, ensuring uniform distribution.
- Transfer the filled molds to the freezer, allowing them to solidify completely for a minimum of 8 hours or overnight, maintaining a consistent temperature to guarantee proper freezing.
- Gently extract the frozen bars from their molds, placing them carefully on a parchment-lined baking sheet to prevent sticking and maintain their structured shape.
- Create a luxurious chocolate coating by gradually melting dark chocolate chips and coconut oil together in a microwave-safe bowl, stirring at 20-second intervals to prevent scorching and achieve a smooth, glossy texture.
- Allow the chocolate mixture to cool to room temperature, preventing rapid temperature changes that could compromise the coating’s quality.
- Retrieve frozen bars one at a time, quickly immersing each into the tempered chocolate mixture, using a spoon to ensure complete and even coverage.
- Immediately return the chocolate-coated bars to the freezer, maintaining their crisp texture and preventing potential melting, and repeat the coating process for all remaining bars.
Notes
- Chill coconut milk bars in the freezer, allowing them to set firmly for at least 8 hours, creating a perfectly textured frozen treat.
- Select a flexible silicone mold that ensures smooth, easy removal of the bars without damaging their delicate shape.
- Cool chocolate mixture to room temperature before dipping, preventing ice cream from melting and maintaining the bar’s structural integrity.
- Swiftly coat frozen bars in melted chocolate, minimizing time at room temperature to preserve their crisp, frozen state.
- Opt for full-fat coconut milk to achieve a rich, creamy dairy-free alternative that doesn’t compromise on luxurious taste and texture.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Desserts, Snacks, Drinks
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 199
- Sugar: 0.5g
- Sodium: 10mg
- Fat: 18.4g
- Saturated Fat: 10g
- Carbohydrates: 16.8g
- Fiber: 14.3g
- Protein: 0.5g
- Cholesterol: 30mg