These ice cream bars are low carb, low sugar and keto-friendly. They are so creamy, rich and easy to make. They only need 4 ingredients and no dairy or eggs are required.
Ice cream bars sitting on parchment paper

These ice cream bars are so rich and creamy. They taste like store bought ice cream bars but are so easy to make at home. I like to cut them into bite-sized pieces, but you can also make them larger like traditional ice cream bars.

Ingredients

  • Coconut cream
  • Allulose
  • Macadamia nuts or almonds
  • Sugar-free chocolate chips

Coconut cream: Canned coconut cream gives the ice cream bars their rich, creamy flavor. Make sure to use canned coconut cream and not canned coconut milk.

Allulose: Allulose syrup is used to sweeten the bars. Allulose is the best sugar alternative to use because other sugar alternatives will crystalize when frozen, which will lead to a grainy texture. If you don’t need these to be low sugar, you can also use regular honey or regular maple syrup as the sweetener.

Macadamia nuts or almonds: This recipe works best with macadamia nuts which can be blended fully smooth. If you need a substitute for macadamia nuts, you can also use almonds, however almonds are more difficult to fully blend smooth so it will result in some texture in the ice cream. It still tastes good, but it’s not as smooth. If using almonds, you’ll want to use blanched almonds which have the skin removed. You can use store bought or you can remove the skin yourself.

Sugar-free chocolate chips: The ice cream is sandwiched between thin layers of melted chocolate. You can use whatever type of sugar-free chocolate sweetened with a sugar alternative that you prefer. If you need these bars to be dairy-free, make sure to use dairy-free chocolate chips.

How to Make Keto Ice Cream Bars

  • If using salted macadamia nuts, rinse the nuts to remove the salt. Soak the nuts in hot water to help soften them. Drain them from the water after one hour.
  • Melt half of the chocolate chips until smooth. Spread a thin layer across your prepared loaf pan. Place into the fridge for about 10 minutes or until the chocolate is set.
  • Add nuts, coconut cream and allulose syrup to a blender and blend until smooth. Pour the ice cream base over the chocolate layer. Place the mixture into the freezer until the ice cream is set. Once the ice cream is set, melt the remaining chocolate and spread it across the ice cream layer. Place back into the freezer until the chocolate is set.
  • If desired, you can also garnish the bars with coarse salt.
  • Cut the bars into larger squares for traditional ice cream bars or cut them into smaller pieces for ice cream bites.

A stack of three ice cream bars

Expert Tips

  • You can use sugar-free dark, semisweet, milk or white chocolate chips for the chocolate layer.
  • If using a sugar alternative, you do need to use allulose and not other sugar-free syrups that are sweetened with other sugar alternatives. Other sugar alternatives crystallize when frozen.
  • If you are using almonds, you’ll want to remove the skins from the almonds. Store-bought blanched almonds already have the skin removed. You can also remove the skin of the almonds yourself, though it is a bit more time-consuming.

An ice cream bar on its side showing the center

More Keto Ice Cream Recipes

5 from 1 vote

4 Ingredient Keto Ice Cream Bars

These ice cream bars are so creamy and rich. They only need 4 ingredients and are low carb, low sugar, and keto-friendly. No eggs or dairy needed.
Servings: 8 bars
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 cup (136g) macadamia nuts, or blanched almonds, see note
  • 1 cup (148g) sugar-free chocolate chips, divided, see note before starting
  • 1/2 cup (4 fl oz/118ml) allulose syrup
  • 1 cup (246g) coconut cream, see note

Instructions
 

  • If using salted macadamia nuts, rinse them under cold water until the salt covering them has been rinsed off before using.
  • Add unsalted macadamia nuts or blanched almonds to a bowl and pour enough boiling water to cover them. Let them soak for one hour. After one hour, drain off the water.
  • Line a 9 x 5 inch freezer-safe loaf pan with parchment paper, leaving some overhang for easy removal later.
  • Add half of the chocolate chips to a microwave-safe bowl and heat in 30 second intervals, stirring in between with a spatula, until the chocolate is completely smooth and melted.
  • Spread the melted chocolate thinly across the bottom of the prepared loaf pan. You do not need to use all of the chocolate. You just want a thin layer evenly across. Place the chocolate into the fridge for about 10 minutes or until just set.
  • Meanwhile, add the drained nuts, syrup and coconut cream to a high powered blender and blend until completely smooth, stopping to scrape down the sides of the blender as needed.
  • Pour the mixture over the chilled chocolate layer. Place the loaf pan into the freezer until the ice cream layer is set, about 4-6 hours. When the ice cream is set, it should be firm but it still has a little bit of give.
  • Once the ice cream is set, melt the remaining chocolate using the same method as step 4. Spread the chocolate thinly and evenly across the ice cream layer. You do not need to use all of the chocolate-- you just want to make sure the ice cream is covered in an even layer of chocolate. Return the loaf pan back into the freezer until the chocolate is set.
  • Once the bars are set, remove them from the loaf pan and cut them with a large sharp knife. You can cut them into larger squares like traditional ice cream bars (about 8 bars) or cut them into small bites (about 24 one-inch bites). You can also garnish them with coarse salt before serving. Serve immediately or store in an airtight container in the freezer.

Notes

  • Nuts note: This recipe works best with macadamia nuts. Their high fat content allows the blender to easily blend the nuts completely smooth, resulting in a very smooth ice cream. You can also make this with almonds but almonds do not blend as well. You will need a high powered blender like a Vitamix and you will need to blend for a long time. I found that the almond version does leave a bit of texture in the ice cream--it still tastes good but not as smooth and creamy as the macadamia nut version. 
    • If using macadamia nuts, ideally you want to use unsalted. Usually, this can be harder to find. If you use salted, you'll want to rinse off the salt before using and before soaking.
    • If using almonds, you need to remove the skin off the almonds before using them. You can buy blanched almonds sold at the stores which already have the skins removed and will save you time. If you prefer to do it yourself, use raw almonds and blanch them (boil them for about 60 seconds, then place in ice bath). Once cooled, pinch the ends of the almonds, and the skin should easily come off.
  • Coconut cream note: 1 (13.5fl oz) can of coconut cream is enough for 1 cup of coconut cream (with some leftover). When measuring the coconut cream, make sure to only scoop out the solid white part.
  • Chocolate chips note: You can use whatever your favorite brand of low carb chocolate chips are. If you need these bars to be dairy-free, make sure to use dairy-free chocolate chips.
  • I use Wholesome Yum allulose syrup* 
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose. 
Serving: 1bar, Calories: 258kcal, Carbohydrates: 29g, Protein: 1g, Fat: 25g, Saturated Fat: 11g, Sodium: 1mg, Fiber: 7g, Sugar: 1g, sugar alcohol: 4g, carbs from allulose: 15g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!