3 Ingredients for keto ice cream bars​

Let me tell you a little story. A few months ago, I was deep into my keto journey, and while I was loving the results, I had one major problem: I missed ice cream. Like, really missed it. The creamy texture, the sweet indulgence, the way it melts on your tongue—nothing else seemed to hit the spot. But traditional ice cream? Forget about it. All that sugar and carbs were a no-go for my low-carb lifestyle.

Then, one day, I stumbled upon the idea of making keto ice cream bars​ with just three ingredients. At first, I was skeptical. How could something so simple possibly satisfy my ice cream cravings? But I decided to give it a shot, and let me tell you this—it was a big change. Not only were these bars incredibly easy to make, but they were also delicious, creamy, and totally guilt-free.

Today, I want to share my experience with you and walk you through the recipe that saved my keto dessert. Whether you’re a seasoned keto pro or just looking for a healthier treat, these ice cream bars are about to become your new best friend.

Why I Fell in Love with this bars​

Before I get into the recipe, let me explain why these bars become a staple in my life.

1. They’re Low in Carbs, High in Fat: Traditional ice cream is loaded with sugar, which spikes blood sugar levels and kicks you out of ketosis. These bars, on the other hand, are made with low-carb ingredients that keep my macros in check while satisfying my sweet tooth.
2. They’re Customizable: With just three base ingredients, I can easily switch things up. Sometimes I add nuts, sometimes I swirl in some sugar-free chocolate, and other times I keep it simple with just vanilla. The possibilities are endless.
3. They’re Portable and Convenient: I love that I can make a batch of these bars, pop them in the freezer, and grab one whenever I need a quick treat. They’re perfect for busy days or when I’m craving something sweet after dinner.
4. No Guilt: These bars are made with wholesome, keto-approved ingredients, so I can indulge without feeling like I’ve derailed my progress.

Now that you know why I’m obsessed, let’s talk about the three ingredients that make this recipe so simple and delicious.

The 3 Ingredients That Changed Everything

1. Heavy Cream (Dairy-Free Option)
   Heavy cream is the star of this recipe. It’s rich, creamy, and high in fat, making it the perfect base for keto ice cream. I’ve also tried this recipe with coconut cream, and it works just as well if you’re dairy-free.
2. Erythritol or Your Favorite Keto-Friendly Sweetener
   To keep these bars sweet without the carbs, I use erythritol. It’s my go-to keto sweetener because it has little to no impact on blood sugar levels. If you prefer monk fruit or stevia, those work too.
3. Vanilla Extract (or Other Flavorings)
   Vanilla extract adds a classic, comforting flavor to the ice cream bars. But don’t be afraid to get creative! I’ve experimented with almond extract, cocoa powder, and even a pinch of cinnamon, and they’ve all turned out amazing.

How I Make My 3-Ingredient Keto ice cream bars​

Now, let’s get to the fun part—making the ice cream bars! This recipe is so simple that even I, someone who’s not exactly a kitchen whiz, can pull it off. Here’s how I do it:

Ingredients:

• 2 cups heavy cream (dairy-free)
• 1/3 cup powdered erythritol (keto sweetener)
• 1 teaspoon vanilla extract

Optional Add-Ins:

• Sugar-free chocolate chips
• Crushed nuts (I love almonds or pecans)
• Unsweetened cocoa powder (for chocolate ice cream bars)
• A pinch of sea salt (for a salted caramel vibe)

Instructions:

1. Whip the Cream: I start by combining the heavy cream, powdered erythritol, and vanilla extract in a large mixing bowl. Then, I use my hand mixer to whip the cream until it reaches stiff peaks. This step is key because it gives the ice cream bars that light, airy texture we all love.
2. Add Optional Mix-Ins: If I’m feeling fancy, I’ll fold in some sugar-free chocolate chips or crushed nuts at this stage. Just be gentle—you don’t want to deflate that beautiful whipped cream.
3. Freeze the Mixture: I line a baking dish or ice cream bar mold with parchment paper or silicone liners. Then, I spoon the whipped cream mixture into the mold, spreading it evenly. If I don’t have a mold, I use a loaf pan and cut the frozen mixture into bars later.
4. Insert Sticks (Optional): If I’m making traditional ice cream bars, I’ll insert popsicle sticks into the mixture before freezing. If I’m using a loaf pan, I skip this step and cut the frozen mixture into bars after freezing.
5. Freeze Until Solid: I pop the mold or pan into the freezer and let it set for at least 4-6 hours, or until it’s completely firm. This is the hardest part because I have to resist the urge to check on it every 10 minutes.
6. Enjoy!: Once the ice cream bars are fully frozen, I remove them from the mold or pan. If I used a loaf pan, I cut the mixture into bars. Then, I grab one, sit back, and savor every bite. It’s pure bliss.

Tips I’ve Learned Along the Way

• Use Powdered Sweetener: I’ve found that granulated sweeteners can sometimes create a gritty texture in frozen desserts. To avoid this, I use powdered erythritol or blend my sweetener into a fine powder before adding it to the cream.
• Don’t Overwhip the Cream: While I want the cream to be stiff, overwhipping can cause it to separate and become buttery. I stop whipping as soon as the cream holds its shape.
• Experiment with Flavors: The beauty of this recipe is its versatility. I’ve tried adding unsweetened cocoa powder for chocolate ice cream bars, a swirl of sugar-free peanut butter, and even a sprinkle of cinnamon for a churro-inspired treat. Each variation has been a hit.
• Let Them Soften Slightly Before Serving: These bars can become very hard when frozen. I let them sit at room temperature for 5-10 minutes before serving to achieve the perfect creamy texture.

Why This Recipe Works for My Keto Lifestyle

This recipe has been a lifesaver for me, and here’s why:

1. High in Healthy Fats: Heavy cream and coconut cream are both rich in healthy fats, which are essential for maintaining ketosis and keeping me full and satisfied.
2. Low in Carbs: With no added sugar and minimal carbs from the sweetener, these ice cream bars fit perfectly into my keto diet.
3. No Artificial Ingredients: Unlike store-bought keto ice cream bars​, this recipe uses simple, natural ingredients without any artificial additives or preservatives.
4. Customizable Macros: Depending on my dietary needs, I can adjust the recipe to fit my macros. For example, I can reduce the sweetener for a less sweet treat or add more fat by incorporating cream cheese or avocado.

Frequently Asked Questions

Final Thoughts

Keto ice cream bars​ have become my go-to dessert, and I can’t wait for you to try them. They’re proof that you don’t have to sacrifice flavor or indulgence to stay on track with your health goals. With just three simple ingredients, you can create a dessert that’s not only delicious but also aligns perfectly with your keto lifestyle.

So, what are you waiting for? Grab your ingredients, whip up a batch of these bars, and get ready to enjoy a guilt-free dessert that’s as easy to make as it is delicious. Trust me, your taste buds will thank you. Happy freezing!