Nut-Free Keto Ice Cream Bars

Indulge in the creamy decadence of Nut-Free Keto Ice Cream Bars, a low-carb delight perfect for warm weather cravings. Made with wholesome, keto-friendly ingredients like full-fat coconut milk, granulated erythritol, and rich 85% dark chocolate, these bars are a guilt-free dessert option that’s completely nut-free. Each bar alternates between luscious layers of vanilla and chocolate custard, creating a beautifully marbled treat that’s as visually appealing as it is delicious. To top it off, the bars are dipped in a silky dark chocolate coating and sprinkled with unsweetened coconut flakes for a satisfying crunch. With only 20 minutes of hands-on prep time, these frozen treats are ideal for anyone seeking a keto dessert that’s luxurious, easy to make, and pantry-friendly. Perfect for those with nut allergies or on a low-carb diet, these Nut-Free Keto Ice Cream Bars are a freezer must-have for guiltless indulgence!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 800 ml Full-fat coconut milk
• 100 g Granulated erythritol
• 2 teaspoons Vanilla extract
• 4 large Egg yolks
• 30 g Cocoa powder
• 50 g Unsweetened coconut flakes
• 1 pinch Pinch of salt
• 100 g Dark chocolate (85% cocoa)
• 30 g Coconut oil

Directions

Step 1

In a medium saucepan, pour the coconut milk and gently heat over medium heat until it starts to steam, but not boil.

Step 2

Add granulated erythritol and a pinch of salt to the steaming coconut milk. Stir until the erythritol is completely dissolved.

Step 3

In a separate bowl, whisk the egg yolks until they are pale yellow.

Step 4

Slowly add a few tablespoons of the hot coconut milk mixture into the egg yolks to temper them, whisking constantly.

Step 5

Gradually pour the tempered egg yolks back into the saucepan with the remaining coconut milk, stirring constantly over low heat.

Step 6

Continue to cook the mixture until it thickens slightly and coats the back of a spoon, about 3-5 minutes.

Step 7

Remove the saucepan from heat and stir in the vanilla extract.

Step 8

Divide the mixture into two equal parts. Stir cocoa powder into one half until completely blended.

Step 9

Let both mixtures cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours or until thoroughly chilled.

Step 10

Once chilled, layer both mixtures into ice cream molds, starting with a layer of vanilla, then a layer of chocolate. Insert popsicle sticks and freeze for at least 4 hours, or until solid.

Step 11

To make the chocolate coating, melt the dark chocolate and coconut oil together in a double boiler or microwave, stirring until smooth.

Step 12

Dip each frozen ice cream bar quickly into the melted chocolate to coat, allowing excess to drip off.

Step 13

Sprinkle unsweetened coconut flakes over the wet chocolate coating immediately before it hardens.

Step 14

Place the coated bars on a baking tray lined with parchment paper and return them to the freezer for another 10 minutes to set.

Step 15

Serve immediately or store in an airtight container in the freezer for later enjoyment.

Nutrition Facts

Serving size	1198.3 grams (1198.3g)

Amount per serving	% Daily Value*
Calories	3350

Total Fat 317.60g	407%
Saturated Fat 256.90g	1285%
Polyunsaturated Fat 0.60g
Cholesterol 738mg	246%
Sodium 336mg	15%
Total Carbohydrate 221.40g	81%
Dietary Fiber 47.20g	169%
Total Sugars 49.40g
Protein 45.40g	91%

Vitamin D 73IU	366%
Calcium 340mg	26%
Iron 44mg	247%
Potassium 3620mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.8%

Protein: 4.6%

Carbs: 22.6%