Super easy DAIRY FREE low-carb chocolate-chip ice cream bars using a no-churn ice cream recipe.
The thick custard cream bars are a low-carb luxury.
A simple and easy recipe uses only basic ingredients such as coconut cream, egg yolks, and cacao nibs!
If ice cream is the arch-enemy of your diet, then make a big batch of these low-carb chocolate-chip ice cream bars and keep a steady supply of them in the fridge.
Are you ready to lose weight and heal your body for life (without dieting, drugs, or making yourself miserable)?
Our free on-demand video training will walk you through how to make this THE year you set health goals…and keep them.
It’s so easy to make the sumptuous creamy custard, then pour it into a lined baking dish, ready to freeze into homemade keto ice cream.
Is ice cream keto?
Most keto ice cream is in fact made with maltitol which will raise your blood sugars. By making your own homemade keto ice cream you can use your preferred sugar replacer and you will know exactly what goes into the keto ice cream recipe.
It’s almost impossible to find healthy ice cream in the store. They are packed with high fructose corn syrup, sugar, colors, flavorings, preservatives, and generally a whole long list of ingredients you probably can’t pronounce. And it’s even more difficult if you want dairy-free ice cream.
What is no-churn ice cream?
Is a no-churn ice cream recipe easier than using an ice cream maker? Yes, because you don’t have to pre-freeze the chiller compartment, and you don’t have to stand by your ice cream maker for half an hour.
Ice cream makers can either make your homemade ice cream too soft or too solid.
BUT I love my ice cream maker, and using it makes for a light and fluffy ice cream, but when you are wanting a healthy ice cream bar, then the no-churn method is perfect.
Top Tip: If you do use an ice cream maker, this will turn the recipe from an ice cream bar to fluffy ice cream that can be scooped.
What are ice cream bars?
Ice cream bars are a delicious soft frozen custard cut into squares or rectangles and eaten with a spoon in a bowl or wrapped in baking parchment paper and eaten on the go.
Creamy low-carb chocolate-chip ice cream bars are so easy to make and look beautiful too.
The low-carb ice cream bar will be sturdy and solid. The creamy custard is luxurious, tasty, and helps keep that sneaky sweet tooth from reappearing.
When you have a sweet craving and ice cream is all you are hankering for, this is the perfect healthy low-carb sugar-free ice cream to always have on hand.
How to make keto ice cream
Step 1: Make the keto custard.
Make the quick and easy sugar-free keto custard, then simply pour the sugar-free ice cream into the baking tray that has been lined with baking parchment paper or plastic wrap.
Step 2: Freeze then cut.
Once the no-churn ice cream is completely frozen, remove it from the baking tray for a few minutes to allow the plastic film to be removed easily from all sides.
Cut the low-carb chocolate-chip ice cream into bars.
Step 3: Decorate the keto ice cream bars.
There are so many delicious options to decorate keto ice cream.
- Dipped or drizzled in chocolate then covered in nuts or frozen berry pieces.
- 90% dark chocolate
- sugar-free chocolate
- Sugar-free chocolate magic shell (made with coconut oil).
- Roll in chopped peanuts.
- Roll in chopped macadamias.
How to decorate ice cream
To make the healthy ice-cream bars look beautiful, sprinkle over some cacao nibs, raspberries and even some chopped macadamias would be incredible.
In fact, why not roll the sugar-free ice cream bars in nuts for an authentic ice cream bar appearance?
How to store ice cream bars
Once the bars have been cut, and possibly decorated (optional) then pop them into an airtight container, with nonstick baking parchment between each layer, which avoids the low-carb chocolate-chip ice cream bars sticking to one another.
Store in the freezer for up to 3 months and you have a ready supply when you want to reach for something sweet, but avoid the carbs and other nasties.
Low-Carb Chocolate-Chip Ice Cream Bars Recipe (Dairy free)
Ingredients
- 8 egg yolks
- 750 ml coconut cream see notes *
- 4 tbsp granulated sweetener of choice or more to taste
- 2 tsp vanilla extract
- 100 g raspberries fresh or frozen
- 30 g cacao nibs
Instructions
- Place the coconut cream and the egg yolks into a saucepan.
- Heat gently on the stove top until the coconut cream begins to thicken. It takes about 10 minutes.
- Remove from the heat and stir through the sweetener and vanilla. Remember, to always adjust vanilla and sweetener to YOUR taste.
- Once cool, stir through the raspberries and cacao nibs.
- Pour into a silicon dish or metal baking dish that has been lined with plastic wrap (as shown above).
- Place in the freezer. Once frozen remove and cut into individual ice cream bars.
Notes
Nutrition
Get our FREE guide to finally fix your metabolism!
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!
These look like so much fun. Admittedly, it’s not quite the right season for many of our readers. Still, I’ve never refused ice cream, not even in winter.
This looks delicious thanks Libby. Going to give it a try especially as I have a dairy free relative visiting soon.
Just a quick note though, toward the end if your pre-recipe notes you suggest we can try any berry ‘fish’ or frozen… I think I’d rather stick to fresh or frozen!! 🙂
Another reader just pointed that out too – whoops! I have the best proof readers here, love you all for keeping me on my toes (and yeah, that would be a horrid ice-cream bar with fish). 🙂
Looks delicious! You might want to note that it says “you can use any berries you like – fish or frozen” ?
Whoopsy! Thanks for pointing that out, I’ve amended that. Can you imagine the hideous results 🙁
Can any cream be used instead of coconut cream? Im not a fan of coconut.
Sure. Full fat heavy cream would work (and be amazing and rich). I often develop recipes for those who require a dairy free option.
We only have cans of coconut cream here and they usually contain a small portion of milk. Should I measure 750ml of the thick cream only or is it ok to use the whole content of the can?
Shake and use the whole contents of the can/tin. You can easily dial up how many servings you want to make with the box right above the recipe. It will then calculate for you how much coconut cream you require. So simply adjust the servings until you reach the size of can/tin coconut cream you have in your pantry.
Yum! For the churned version, would you cool it after the custard is made an churn it for about 20mins, then mix everything in? Only used my churner once and would love to try it with this!
Yes, always cool liquid as much as possible before adding it to the ice-cream maker. I would cool it to room temperature first then pop it in the fridge until cold then place in the ice cream maker to churn into fluffy ice-cream. Good luck, it will be amazing. And remember to add the cacao nibs, berries and even chopped nuts too.
A little confused about the 750 ml coconut cream….We only have cans here so is it 750ml canned cream (solid and water together) or only 750ml of the solid portion?
I use cans or cartons, it doesn’t matter, as long as it is truly coconut cream and not coconut milk (too many people get confused about the difference). I use 750ml of the whole coconut cream. I only seperate coconut cream solids from liquid when I am trying to whip coconut cream, otherwise I always use coconut cream in it’s entirety 🙂
I’ve wondered about this too so I’m glad someone asked. I’m trying this recipe until I get my ice cream maker to try your coconut ice cream. Going to make them in my fun shaped silicone molds I got for Christmas. Then I can experiment w add ins and see what I like best
Can I used concentrated coconut cream ?? and how much would you use to substitute ??
I have only ever used coconut cream, so I couldn’t give you an alternative quantity for concentrated coconut cream as every brand differs so widely – check the label on the brand you have in your pantry.
How do you hold them to eat them?
My kids just use their hands and lick their fingers as they go, alternatively you can wrap them in baking parchment.
I’m sure they’re yummy, but 23 grams of fat each is hardly a healthful treat. You’d be better off eating Breyers.
Luckily we don’t worry about how much fat we eat here. Why? Read this 🙂 Eating healthy fats is good for us and keeps us fuller for longer. It’s the carbs that do the damage, inflammation, increased appetite and cause weight gain 🙁
Breyers contains Maltodextrin. I’d rather eat the 23 grams of healthy fat 🙂
Why do you say the fat isn’t healthful? Is that based on a recent study you’d like to share?
Hi Libby, thanks for the great recipes. I love browsing your site 🙂
I noticed in this post you mention that NZ has no good sugar free chocolate on offer. I have found these in most supermarkets and thought the Stevia and erythritol was ok.. but interested in your thoughts.. https://wellnaturally.com.au/products/no-sugar-added-dark-chocolate/
Keep up the good work!
Yes these ones are lovely, although I find they are too expensive for regular baking. Maybe I need to find a cheaper supermarket 😉
Egg yolks only. What ideas for the egg whites remaining??
I love to make a meringue roulade. It’s absolutely perfect to use all the leftover egg whites.
These were amazing! I made them using heavy cream rather than coconut cream, and frozen strawberries- they were so good. I halved the recipe and still managed to get 8 bars- perhaps they are not as thick as pictured. But still a perfect portion. Thank you for the awesome recipe!
The recipe looks great but honestly, I could hardly find it among all the ads on your site! The ads should be secondary, browsing your site is no fun at all.
Apologies for the adverts, as my site has grown beyond all belief, the costs associated with it have also grown. Having adverts allows me to give access to my entire site free.
Hi Libby
I have started keto recently, about 5 weeks ago. I have only lost 3.5 kg during this time. I can definitely see difference in reducing my size, as I try to measure my waist and hips weekly.
I’m just wondering if this is a good rate of weight loss or is it too slow? As I have been reading other stories and these show weight loss of 6-7 kg in a month. So I need some encouragement and confirmation that I am doing OK.. 😁, or if I do need to be loosing 5-7kg per month then what do I need to change in the keto diet?
I do follow it as per your recipes and I feel great, but I am a bit worried about the amount of fat I am consuming. My cholesterol levels are on the high end already and just worried that it will go up more with this type of diet.
Any advice would be appreciated .
Thanks
Natalia
Hi Natalia, Congratulations on your fantastic 3.5kg weight loss. Whilst it may appear to be slower than others, it is fabulous and sustainable. The speed of weight loss can be affected by so many factors such as your ratio of macros, clean vs dirty keto, how often you snack, and whether you’re building muscle (which is heavier than fat). If you are concerned about your fat intake, remember fat has a limit, not a goal. It is a myth that you need to eat a certain number of grams of fat each day through extra oil, cheese, bullet-proof coffees, and fat bombs. Yes, add fat to meals to make them taste delicious and satiating, but do not overdo fat. If you are hungry, always prioritse protein first. You may want to join us inside Ditch The Carbs PRO for our twice-monthly mini-challenges and lessons. You can see what’s included here.
where is the recipe?? It is not showing up on the page
Hi Allie! Recipe is added in the post!