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    Home » Recipes » Low-Carb Keto Desserts, Cookies And Cake Recipes

    Easy Low-Carb Chocolate-Chip Ice Cream Bars (Dairy Free)

    This post may contain affiliate links.

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    5-INGREDIENTS COOKBOOK STARTER PACK JUMP TO RECIPE
    Low carb ice cream bars with berries

    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!

    Low carb ice cream bars with berries

    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.

    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.

    Jump to:
    • Is ice cream keto?
    • What is no-churn ice cream?
    • What are ice cream bars?
    • How to make keto ice cream
    • How to decorate ice cream
    • How to store ice cream bars
    • More keto ice cream recipes
    • 📖 Recipe
    • 💬 Comments

    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.

    Low carb ice cream bars with berries and sugar-free chocolate chips

    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.

    A close up of ice cream bars before they are cut

    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.

    Low carb ice cream bars about to go into the freezer

    Cut the low-carb chocolate-chip ice cream into bars.

    Low-Carb Chocolate-Chip Ice Cream Bars cut into bar shapes

    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.
    Low carb ice cream bars setting in a baking tray lined with plastic wrap

    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.

    More keto ice cream recipes

    • Sugar-free coconut ice-cream (no-churn recipe)
    • Sugar-free mocha popsicles (ice cream bars)
    • Best low-carb and sugar-free ice-creams
    • Mint ice-cream with a sugar-free chocolate magic shell
    • sugar-free coconut ice-cream served in a coconut shell
    • mocha popsicles on a white plate
    • hand holding an ice cream cone dripping with melting ice cream

    📖 Recipe

    Low carb ice cream bars served on a wooden board

    Please rate this recipe.

    4.1 from 17 votes

    Low-Carb Chocolate-Chip Ice Cream Bars Recipe (Dairy free)

    No ice cream maker is required for these easy Low-Carb Chocolate-Chip Ice Cream Bars. You can use any berry you like, fresh or frozen. Why not throw some walnuts in there too?
    Servings: 12
    NET carbs: 2.6g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Freeze time 2 hours
    Total Time 2 hours 10 minutes
    Category: Cakes and desserts
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Calculate ingredients

    Adjust servings: 12
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    Ingredients

    • 8 egg yolks
    • 750 ml (3 cups) coconut cream see notes *
    • 4 tablespoon granulated sweetener of choice or more to taste
    • 2 teaspoon vanilla extract
    • 100 g (1 cups) raspberries fresh or frozen
    • 30 g (⅓ cup) 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.
    © Copyright Ditch The Carbs

    Notes

    Please choose coconut cream carefully. Coconut cream and coconut milk are completely different and should not be confused with one another.
    Coconut cream is generally more than 20% fats and only has 1 or 2% carbs.

    5-INGREDIENTS COOKBOOK

    .

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    Nutrition Facts
    Low-Carb Chocolate-Chip Ice Cream Bars Recipe (Dairy free)
    Serving Size
     
    1 bar
    Amount per Serving
    NET carbs
     
    2.6
    g
    Total Carbohydrates
     
    4.6
    g
    2
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2.3
    g
    3
    %
    Protein
     
    4.6
    g
    9
    %
    Fat
     
    23.5
    g
    36
    %
    % Daily Value*
    -
    Calories
    248
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    Low carb ice cream bars served on a wooden board

    More ... The Best Low-Carb Keto Cakes, Cookies, and Dessert Recipes

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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    1. Natalia

      February 06, 2022 at 5:53 pm

      5 stars
      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

      Reply
      • Libby Jenkinson

        February 07, 2022 at 7:18 pm

        5 stars
        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.

        Reply
    2. Theresa

      April 24, 2018 at 8:07 am

      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.

      Reply
      • Libby www.ditchthecarbs.com

        April 26, 2018 at 9:23 am

        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.

        Reply
    3. Jennifer

      February 08, 2018 at 2:56 pm

      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!

      Reply
    4. Tanya

      January 10, 2018 at 12:41 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        January 12, 2018 at 9:27 am

        Yes these ones are lovely, although I find they are too expensive for regular baking. Maybe I need to find a cheaper supermarket 😉

        Reply
      • Rebecca

        July 29, 2021 at 12:57 pm

        Egg yolks only. What ideas for the egg whites remaining??

        Reply
        • Libby Jenkinson

          July 29, 2021 at 8:46 pm

          I love to make a meringue roulade. It's absolutely perfect to use all the leftover egg whites.

          Reply
    5. Eric Wood

      December 23, 2017 at 8:04 pm

      I'm sure they're yummy, but 23 grams of fat each is hardly a healthful treat. You'd be better off eating Breyers.

      Reply
      • Libby www.ditchthecarbs.com

        December 24, 2017 at 1:06 pm

        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 🙁

        Reply
      • John Dang

        February 12, 2018 at 11:41 am

        Breyers contains Maltodextrin. I'd rather eat the 23 grams of healthy fat 🙂

        Reply
      • Reine

        July 22, 2018 at 6:54 am

        Why do you say the fat isn’t healthful? Is that based on a recent study you’d like to share?

        Reply
    6. maz

      December 17, 2017 at 11:11 pm

      How do you hold them to eat them?

      Reply
      • Libby www.ditchthecarbs.com

        December 18, 2017 at 2:10 pm

        My kids just use their hands and lick their fingers as they go, alternatively you can wrap them in baking parchment.

        Reply
    7. Rae

      December 17, 2017 at 10:53 pm

      Can I used concentrated coconut cream ?? and how much would you use to substitute ??

      Reply
      • Libby www.ditchthecarbs.com

        December 18, 2017 at 2:19 pm

        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.

        Reply
    8. Sonja

      December 17, 2017 at 10:45 pm

      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?

      Reply
      • Libby www.ditchthecarbs.com

        December 18, 2017 at 2:21 pm

        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 🙂

        Reply
        • Marsha

          March 17, 2019 at 12:21 pm

          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

          Reply
    9. Teresa

      December 16, 2017 at 11:04 pm

      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!

      Reply
      • Libby www.ditchthecarbs.com

        December 18, 2017 at 2:24 pm

        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.

        Reply
    10. Sonja Lang

      December 15, 2017 at 10:01 am

      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?

      Reply
      • Libby www.ditchthecarbs.com

        December 18, 2017 at 2:30 pm

        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.

        Reply
    11. Avril

      December 14, 2017 at 6:20 pm

      Can any cream be used instead of coconut cream? Im not a fan of coconut.

      Reply
      • Libby www.ditchthecarbs.com

        December 15, 2017 at 8:00 am

        Sure. Full fat heavy cream would work (and be amazing and rich). I often develop recipes for those who require a dairy free option.

        Reply
    12. Mary

      December 14, 2017 at 3:09 pm

      Looks delicious! You might want to note that it says "you can use any berries you like - fish or frozen" ?

      Reply
      • Libby www.ditchthecarbs.com

        December 14, 2017 at 5:29 pm

        Whoopsy! Thanks for pointing that out, I've amended that. Can you imagine the hideous results 🙁

        Reply
    13. Jenny

      December 14, 2017 at 12:04 am

      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!! 🙂

      Reply
      • Libby www.ditchthecarbs.com

        December 14, 2017 at 5:36 pm

        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). 🙂

        Reply
    14. Vince

      December 13, 2017 at 2:20 pm

      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.

      Reply

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