Craving low carb ice cream, cookies AND chocolate?? These keto ice cream bars are the perfect low carb desserts to satisfy that sweet tooth while cooling you down in the warm summer heat!
This low carb recipes surprisingly easy and makes a big batch, so it’s perfect for a party, or to stash in the freezer for yummy snacks!
Dunk these ice cream bars in low carb chocolate or enjoy as is for a mouthwatering tasty treat. Best part is? This recipe is pre-portioned, so you don’t have to worry about a few too many spoon fulls of your favorite treat.
Let’s get going!
Looking for more keto desserts? Check out my keto ice cream recipe, keto hot chocolate, or my peanut butter fat bombs.
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What I Love About This Low Carb Ice Cream Bars Recipe
These keto ice cream bars are deceptively easy! Plus:
- Easy to customize your ice cream bars with your favorite flavors and mix ins!
- Everyday ingredients and tools that are inexpensive and that you already have on hand!
- A treat without having to cheat!
Recipe Notes
We have a few steps ahead of us, but the decadent result is worth every second!
You can make these ice cream bars as simple as you’d like:
- Easiest. Skip the cookie crumbs + chocolate coating.
- Easier. Skip the chocolate coating OR cookie crumbs.
- Easy. GO.FOR.IT. The cookie crumbs, the chocolate coating, and the peanut butter ice cream.
Ingredient Notes
Ready, set, go! If you haven’t used these before, stock up – they are awesome for all sorts of low carb recipes!
Erythritol – this is my fave of the keto sweeteners! No carbs or calories, a perfectly sweet swap for sugar, and no effect on blood sugar – this stuff is great! It comes in a couple of different consistencies – pick powdered or “confectioners” for this recipe.
Peanut butter flour – What is this amazing ingredient?? Well, it’s a powdered version of peanut butter, letting us add in the flavor of peanut butter without the consistency change and with way fewer calories and fat!
Be sure to grab peanut butter flour vs. powdered peanut butter — the difference between the 2 is that powdered peanut butter will have added sugar and salt. My go to brand here is Protein Plus Peanut Flour.
Chocolate – Either make your own keto chocolate, or melt some sugar free chocolate chips (I love Lily’s!) to add that nice crunchy coating.
Tools To Make
We’re taking some basic tools and using them as magic wands to make amazing ice cream treats!
- Saucepan – We need to cook our cream base, so you’ll want a large, heavy-bottomed saucepan.
- Electric mixer – This will allow you to add a lot of air and get your cream nice and fluffy.
- Rubber spatula – this nifty little tool will help when making your cookie crumbs, and at the end when you’re folding your creams together.
- Plastic cups – we’re making our own low carb popsicles using plastic cups and popsicle sticks, but you can also use molds if you have them! I made 12 bars from this recipe using small dixie cups, so adjust nutrition accordingly if your molds are a different size.
- Parchment paper – this silicone coated paper is a simple thing, but it is a lifesaver in recipes like this where you don’t want anything to stick. Use it on your baking sheet to let your popsicles harden up after you’ve dipped them in chocolate.
Cooking Tips
- Keep it on simmer – You really don’t want the cream to boil in the first step. Make a commitment to camp out during those first 30 minutes – I promise, you can check out basically the rest of the time, but this step needs your attention!
- Incorporate it – Make sure your ingredients get well mixed together in that second step, especially the xanthan gum (it will want to clump!). Take a few extra seconds to break up any clumps.
- Freeze frame – Don’t skimp on the freezing stage. You want your keto ice cream bars to be fully frozen so you can enjoy them at their best.
Storing Tips
The best way to store these delicious low carb ice cream bars is, naturally, in the freezer. Wrap each bar in wax paper and store in an airtight container in the freezer until ready to enjoy!
Serving Recommendations
Want to make these low carb ice cream bars even more extra special? You can top them however you like! Try sprinkling them with keto nuts or some leftover cookie crumbs, or drizzle with low carb caramel.
Eat immediately – ice cream waits for no man.
Recipe Variations
- Try different ice cream flavors. You can skip the peanut butter flour for vanilla-flavored low carb ice cream, mix in cocoa powder for low carb chocolate ice cream, or add matcha for green tea ice cream.
- You can add all sorts of mix ins to your ice cream mix. Instead of Oreo crumbles, make keto chocolate chip cookies, try low carb chocolate chips, or chopped keto nuts.
- Turn this into scoopable ice cream instead of bars. Simply pour the ice cream into a bread pan and allow it to freeze for 4 hours. When you’re ready to scoop, leave it on the counter at room temp for 30 minutes.
- Want to add some fruit flavor? Add some diced or pureed keto fruits when you’re folding your creams together. You can also make avocado ice cream for a refreshingly creamy treat!
More Keto Dessert Recipes
Low carb dessert recipes are easier than ever! These are some of my favorites!
Keto Ice Cream Bars (Peanut Butter Chocolate Cookie)
Print Recipe Pin RecipeIngredients
Ice Cream:
- 3 3/4 Cups Heavy Cream divided
- 1 1/4 Cup Swerve or Lakanto (see sweetener notes below) confectioners
- 2 Tablespoons Unsalted Butter
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Xanthan Gum
- 1/2 Cup Peanut Flour
Cookie Crumbles (Optional):
- 1 Cup Almond Flour
- 1/4 Cup Cocoa Powder
- 1/2 Cup Swerve or Lakanto (see sweetener notes below)
- 1/4 Cup Unsalted Butter melted
Chocolate Coating (optional):
- 1 Cup Keto Chocolate
- 1/4 Cup Coconut Oil
Instructions
Bars:
- Bring heavy cream (1 3/4 cups) to a simmer in a heavy-bottom saucepan. Continue to cook at a simmer for 30 minutes, and watch carefully to maintain a simmer, not a boil -- you'll see small bubbles forming around the edges. Whisk occasionally to fully incorporate everything.
- Remove cream from heat, and whisk in erythritol (1 1/4 cups), butter (2 tablespoons), vanilla extract (1 teaspoon), peanut flour (1/2 cup), and lastly the xanthan gum (1/2 teaspoon). You want to sprinkle xanthan gum over the top a little at a time so it dissolves without clumping.
- Pour reduce cream in a large bowl and allow it to come to room temp -- the fastest way to do this is to place it in the fridge for 1 hour.
- Meanwhile make the cookie crumbs by tossing the almond flour (1 cup), cocoa powder (1/4 cup), and erythritol (1/2 cup) together in a bowl.
- Pour melted butter (1/4 cup) over the top and coat until the combo resembles coarse sand.
- Toss in the freezer for at least 10 minutes. Before adding the cooking crumbs to the ice cream, break them up with a fork until they're your desired "crumb" size.
- Once the reduced cream has cooled to room temp, remove it from the fridge and whip together using an electric mixer for 3 minutes.
- In a second large bowl, whip the remaining heavy cream (2 cups) with an electric mixer until you've formed soft peaks.
- Using a rubber spatula, gently combine the whipped cream, reduced cream, and cookie crumbles, making sure to thoroughly combine while keeping the combo light and aerated.
- Place 12 small plastic cups on a rimmed baking sheet.
- Evenly divide the ice cream into each cup and place the tray in the freezer for an hour.
- After an hour, place popsicle sticks in the center of each cup. Allow the bars to harden completely in the fridge before removing, should be 3 more hours.
Coating:
- In a large bowl, melt together low carb chocolate (1 cup) and coconut oil (1/4 cup), and prep a rimmed baking sheet with parchment paper.
- Remove each bar from the plastic cup, and dip into the melted chocolate.
- Place on the prepared baking sheet. Once you've dipped all the bars in chocolate, transfer the baking sheet to the freezer and allow chocolate to harden. Enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Chocolate. I love Lily's chocolate chips for this (they make dark, semi-sweet, and milk) but you can always make your own low carb chocolate by following my recipe!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Molds - I used small (3 ounces) Dixie cups as molds. You can also use popsicle molds if you'd prefer.
- Easier version - feel free to skip the cookie crumbs and chocolate coating.
- Vanilla version - skip the peanut butter flour for vanilla-flavored ice cream
