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Keto Ice Cream Bars (Peanut Butter Chocolate Cookie)

Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12 Bars
Calories 145kcal


Ice Cream:

Cookie Crumbles (Optional):

Chocolate Coating (optional):



  • 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.


  • 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!


  • 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


Calories: 145kcal | Total Carbohydrates: 1g | Protein: 2g | Fat: 14g | Sodium: 42mg | Sugar: 0g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com