Ice cream is the perfect dessert for the summer! I’m using basic ingredients you probably already have on hand. The base is quite easy and comes together in less than 2 minutes. It only requires two ingredients, heavy cream and erythritol confectioner sugar or your keto sugar preference. Mix and pour into a popsicle mold and freeze for at least 4 hours hours preferably overnight.
I’m using Lily’s semi chocolate baking chips to coat my keto ice cream bars. I didn’t have any avocado oil so I used coconut oil to melt the chocolate. I try to make my recipes as easy as possible so I used the microwave instead of a bain-marie method. Microwave the chocolate chips and coconut oil in 20 second intervals making sure not to burn the chocolate. It took a total of 40 seconds. Mix and you’re ready to dip your keto ice cream bars. I topped the keto ice cream bars with sprinkles. Feel free to chop up peanuts, pecans or almonds. You’ll have to work fast because the chocolate will harden. If you have littles ones, they can help sprinkle on the toppings. This is the perfect recipe to make with your kiddos. Enjoy!
- 1⅓ cup heavy cream
- ¼ cup keto sugar
- 1 cup Lily's semi baking chips
- 1 TBS coconut oil or avocado oil
- Sprinkles or nuts (optional)
- Mix 1⅓ heavy cream and keto sugar.
- Pour into popsicle moldings.
- Freeze at least 4 hours. Preferable overnight.
- Microwave the semi chocolate chips with the coconut oil and mix.
- Dip frozen ice creams bars into the chocolate.
- Top with sprinkles or nuts. (optional)
