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keto Caramel Ice Cream BARS

Keto Caramel Ice Cream Bars

A creamy, sugar-free frozen treat made with silky ice cream, rich caramel, and a crisp chocolate shell. Perfect for keto indulgence.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 Bars
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk
  • ½ cup powdered erythritol or allulose
  • 4 egg yolks
  • 1 tsp vanilla extract
  • ½ cups sugar-free caramel sauce
  • 1½ cup sugar-free chocolate chips
  • 2 tbsp coconut oil

Equipment

  • 1 Mixing bowls
  • 1 Hand whisk or electric mixer
  • 1 SpatulaIce cream molds
  • 1 Saucepan
  • 1 Freezer-safe container
  • 1 Double boiler or microwave-safe bowl

Method
 

  1. Make the Ice Cream Base: Warm the almond milk and half the sweetener in a saucepan. In a bowl, beat egg yolks with the remaining sweetener. Gradually add hot milk to eggs, whisking, then return to saucepan. Cook until thickened. Add heavy cream and vanilla and stir. Cool and freeze.
  2. Prepare Caramel Layer: Warm sugar-free caramel sauce in a saucepan until smooth. Allow it to cool slightly before layering.
  3. Assemble Bars: Pour the ice cream base into molds halfway up, then add a spoonful of caramel and a little more ice cream. Freeze for at least 4 hours.
  4. Make Chocolate Coating: Melt the chocolate chips and coconut oil in a double boiler. Stir until smooth.
  5. Dip and Finish: Remove frozen bars from molds, dip them into melted chocolate and put on parchment paper. Freeze again for another 10 minutes, until the shell firms up.

Notes

  • You can also chill your molds before pouring the mixture inside for easy release.
  • If you want a softer ice cream, use allulose.
  • Don't get the topping too hot.
  • And the caramel? Room temperature so it doesn’t set!
  • Always store your bars in a plastic bag to get the longest shelf life.