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Keto Chocolate Ice Cream Bars are perfect for a treat on a warm day minus all of the usual sugar. It's really difficult to find sugar free ice cream in the supermarket, and if you do it generally costs a bomb.
Not only are these bars really easy to make but they are also made from all natural ingredients.
Sweetener
You have a few choices when it comes to the ingredients in this recipe. You can simply use your sweetener of choice and also adjust the amount to suit your taste. While xylitol will give you a more fudgy taste without crystalizing, in this recipe a little icy texture is not a bad thing at all. In fact it can help you remove your bars from their molds more easily.
If you want to use conventional sugar or coconut sugar, simply switch out the sweetener in the recipe for the same amount. Remember that coconut sugar and conventional sugar will add carbs to the recipe.
Ingredient switches to suit your dietary requirements/taste
You can switch the ingredients around to suit your taste or dietary requirements. To make Keto Chocolate Ice Cream Bars dairy free, simply switch the pure/heavy cream for coconut cream. To create a creamier ice cream bar you can switch the almond milk in the recipe for coconut cream. You could also use coconut cream and coconut milk for variation as well.
If you wanted to make this recipe to create creamy pots of ice cream instead of ice cream pops, I recommend you make a couple of changes to the recipe. Because you want a creamier texture I would definitely add 1/2 teaspoon of guar gum to prevent your ice cream from crystallizing. You may also want to use creamier ingredients so could use coconut cream in lieu of the almond milk.
Ice Cream Molds
You may have noticed that I used wooded pop sticks in my ice cream bars. The reason I do this is that the plastic sticks that come with the molds don't adhere to the ice cream. I allow the ice cream to freeze for about 3 hours and then slide them in. If you do it immediately the sticks won't stay in position and will drop to the bottom of the mold.
I also like to make ice cream in pop up molds for variation and ease. With all of your molds, you may need to run briefly under hot water to remove your ice cream. Don't do it for too long or the ice cream will melt.
Varying volume amount to suit your mold
As all molds are different sizes, different volumes are required to make each batch. As the cream and almond milk are exactly the same volume, it makes it easier to vary the amount to suit. I suggest you measure one of your molds and multiply it by the number of your molds to work out how much you need. Unless your volume is a lot more than specified in the recipe, there's no need to tweak the amount of cocoa and sweetener used in the recipe.
Prep Time:10 minutes
Freezing Time:12 hours
Ingredients
- 230 mls pure cream/heavy cream
- 230 mls almond milk or nut milk of choice
- ⅓ cup monk fruit or sweetener of choice
- ⅓ cup cocoa unsweetened
- A pinch of salt
Instructions
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In a medium saucepan whisk the cream, sweetener, salt and cocoa powder. Bring slowly to a gentle boil, simmer and whisk until well combined.
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Remove from heat and stir in the almond milk, whisking well to blend. Pour mixture into your ice cream molds of choice.
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If using wooden icy pole sticks in lieu of plastic ones in your bars, freeze the bars for about 2-3 hours then push a wooden stick into the ice cream and then return to the freezer. Freeze until firm. I generally leave them for about 12 hours or more. To remove bars, run under hot running water for a few seconds before pulling your ice cream out of the mold.
