Keto Ice Cream Bars That Taste Like the Real Deal

This keto ice cream bar is my go-to treat when summer heat strikes, or honestly, anytime I need a little something sweet but still want to stick to my low-carb goals. They’re rich, velvety, and creamy with just the right touch of sweetness. And the best part? You don’t need an ice cream maker, and they only take about 10 minutes of hands-on time!

Whether you’re lounging by the pool or craving a midnight snack, these keto ice cream bars hit the spot. I remember the first time I made them for a barbecue with friends, no one believed they were low-carb. They taste just like those nostalgic store-bought popsicles but way better for you.

Quick Recipe Highlights

• Just 4 ingredients
• 3g net carbs per bar
• No ice cream machine needed
• Freezer-friendly and super refreshing
• Creamy, rich texture thanks to heavy cream and cream cheese

Why These Keto Ice Cream Bar Just Work

If you’ve ever tried making keto ice cream at home and ended up with something icy or bland, don’t worry, I’ve been there too. These bars are different! They’re creamy, rich, and perfectly sweet thanks to a few keto-friendly ingredients that totally do the heavy lifting.

Here’s why this recipe works like magic:

• Heavy Cream = Creaminess: It’s the base that gives that luscious, melt-in-your-mouth texture.
• Cream Cheese = Structure + Tang: Helps the bars stay smooth and firm, with a little cheesecake vibe.
• Powdered Sweetener = No Grit: Using a powdered keto sweetener keeps the texture soft and silky.
• No Churn Needed: No fancy equipment required, just a bowl, a hand mixer, and a freezer.
• Easy to Customize: The base is super versatile, so you can play with flavors and mix-ins.

How to Make it

Keto Ice Cream Bar

Recipe by Souhail

Course: DessertDifficulty: Very easy

Servings

6

servings

Prep time

10

minutes

Freeze time

5

hours 

Calories

190

kcal

These creamy keto ice cream bars are the perfect no-churn, low-carb frozen treat. Just 4 simple ingredients and 3g net carbs per bar!

Ingredients

• 1 cup heavy whipping cream

• 4 oz cream cheese, softened

• 0.3 cup powdered erythritol

• 1 tsp vanilla extract

• 2 tbsp unsweetened cocoa powder (Optional)

Directions

• Soften the cream cheese: Let it sit at room temp or microwave for about 10 seconds until easily blendable.
• Whip it up: In a mixing bowl, combine cream cheese, sweetener, and vanilla. If making chocolate bars, add cocoa powder here too.
• Add cream: Slowly pour in the heavy cream while mixing with a hand mixer until smooth and thickened.
• Pour into molds: Spoon or pour the mixture into popsicle molds and tap lightly to remove air bubbles.
• Insert sticks and freeze: Add sticks and freeze for at least 5 hours or until solid.
• Unmold and enjoy: Run warm water over the molds for a few seconds to easily release the bars.

Recipe Video

Notes

• Don’t skip softening the cream cheese for a smooth mix.
• Cocoa powder makes a rich chocolate version.
• Silicone molds make unmolding super easy!

Nutrition Facts

• Total number of serves: 6
• Calories: 190kcal
• Carbohydrates: 3g
• Protein: 2g

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Little Tips That Make a Big Difference

These keto ice cream bars are super easy, but a few small tricks can make them even better. Think of these like little kitchen secrets I wish I knew when I first started making them!

• Use room temp cream cheese: It blends up silky smooth without any lumps.
• Whip it good: Make sure to beat the cream until it thickens, this gives the bars that dreamy texture.
• Tap the molds: After filling, give the molds a gentle tap to get rid of any air bubbles.
• Go silicone if you can: Silicone molds make it way easier to pop the bars out without breaking them.
• Taste as you go: Everyone’s sweet tooth is a little different, adjust your sweetener before freezing if needed.

Fun Ways to Switch Things Up

Once you try the classic version, you’ll probably want to make these again and again. Good news, they’re super easy to customize! Here are a few of my favorite twists:

• Chocolate Peanut Butter: Add a tablespoon of peanut butter and cocoa powder to the mix for a Reese’s-style treat.
• Berry Swirl: Gently swirl in mashed raspberries or blueberries before freezing for a fruity pop.
• Mocha Style: Stir in a teaspoon of instant coffee to the chocolate version for a little caffeine kick.
• Dairy-Free Option: Swap the heavy cream for full-fat coconut cream and use a dairy-free cream cheese.
• Almond Joy Vibe: Add a drop of almond extract and sprinkle in unsweetened shredded coconut for a tropical twist.

Frequently Asked Questions

Keep Your Freezer Stocked with Low-Carb Treats

I hope these keto ice cream bars bring you as much joy (and sweet relief from sugar cravings) as they do for me! They’re such a fun and easy way to stay cool and stay on track with your keto goals. Once you’ve got a batch in the freezer, it’s game over for store-bought treats.

If you’re loving the frozen vibe, don’t miss my ultra-creamy keto butter pecan ice cream or this dreamy keto chocolate ice cream. Trust me, your freezer is about to become your happy place!