Ingredients
- 1 ½ cups heavy cream
- ½ cup unsweetened almond milk
- ½ cup erythritol or preferred keto sweetener
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder (for chocolate version, optional)
- 2 tbsp peanut butter or almond butter (optional for flavor)
- 50–70 g sugar-free chocolate chips (optional, for coating)
Step-by-Step Instructions
Step 1: Prepare the Base
In a bowl, whisk together heavy cream, almond milk, sweetener, and vanilla until smooth. Add cocoa powder or nut butter if using.
Step 2: Pour into Molds
Pour the mixture into popsicle molds or silicone bar molds. Tap lightly to remove air bubbles.
Step 3: Freeze
Place molds in the freezer for 3–4 hours or until fully set.
Step 4: Optional Chocolate Coating
If you want a chocolate coating:
- Melt sugar-free chocolate chips in a microwave or double boiler.
- Dip frozen bars into the chocolate and return to the freezer for 10–15 minutes to set.
Step 5: Serve
Remove from molds and enjoy your creamy, low-carb keto ice cream bars.
