Keto Chocolate Ice Cream Bars Recipes

KETO MINT CHOCOLATE ICE CREAM BARS

Steps:

• In a large bowl, combine heavy cream, sweetener, mint extract, food coloring and salt.
• Insert popsicle sticks into your molds and pour in the mint ice cream mixture. Freeze overnight.
• In a small bowl, melt chocolate and coconut oil in the microwave at 30 second intervals, stirring in between, until melted. Drizzle on the outside of your mint ice cream bars. Place on a parchment lined tray and return to freezer to harden for 5 minutes.

KETO CHOCOLATE ICE CREAM

Steps:

• Add the heavy cream and cocoa powder to a medium saucepan and whisk until the cocoa is fully incorporated. Set over medium heat and bring to a simmer, stirring occasionally. Remove from the heat.
• Whisk together the stevia, vanilla, salt and egg yolks in a large bowl until lightened in color, about 1 minute. Slowly drizzle in 1 cup of the hot cream mixture, whisking, then pour the mixture back into the saucepan and set over medium heat. Cook, stirring continuously with a rubber spatula, until the mixture thickens, coats the back of a spoon and reaches 180 degrees F on a thermometer, about 6 minutes.
• Transfer the custard to a large bowl and stir continuously until the mixture cools to room temperature. Cover tightly with plastic wrap and chill until cold, about 3 hours. (For faster chilling, set the bowl in a larger bowl of ice water and stir until cold.)
• Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe resealable container and freeze until set, at least 1 hour.

KETO CHOCOLATE ICE CREAM BARS

Steps:

• Place all the ingredients in a blender.
• Blend on high for 30-40 seconds or until everything is evenly combined.
• Pour evenly into 6 popsicle molds. Freeze for at least 3 hours.
• Unmold and serve.