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My keto ice cream bars are the ultimate low-carb treat. They are made with low-carb ice cream sandwiched between chewy chocolate brownies, are easy to make, and have just 3 grams of net carbs.
My low-carb ice cream bars should be a staple in everyone’s kitchen come summertime. They look and taste like the real thing, but they don’t come with copious amounts of sugar or weird artificial aftertaste. Oh, and it’s a fabulous excuse to make my keto brownies, too. Winning!
You have a few ice cream options, whether it be my homemade recipe or your favorite low-carb brand. Once assembled, you let them set in the freezer, slice them up, and enjoy.
Why I love these keto ice cream bars
- Fun to customize. Use whatever low-carb ice cream you have on hand so you never have to make it the same way twice.
- Perfect texture. It’s smooth, creamy, and fudgy, like all good ice cream bars should be.
- Everyone will love them. I’ve made these ice cream bars for my carb-loving friends, and let’s just say portion control goes out the window.
- 3 grams of net carbs. And is naturally free of added sugar AND gluten-free.
Key Ingredients
- Almond flour. Blanched almond flour is preferred, but you can also use almond meal. I rarely recommend the latter for any of my recipes, but as these brownies are just for the exterior, it won’t matter too much.
- Cocoa powder. Unsweetened cocoa powder. For a richer flavor, use dark cocoa powder.
- Allulose. My go-to sweetener of choice, as it dissolves like sugar, but monk fruit or stevia also works.
- Baking powder. Gives some rise to the brownies.
- Butter. Salted and measured it in its softened state.
- Chocolate. Any chocolate bar with a cocoa content above 70% is generally keto-friendly. I love using Lindt 85%. You can also use sugar free chocolate chips.
- Eggs. Room temperature.
- Vanilla extract. A must for any good baked good!
- Keto ice cream. Any good quality keto ice cream from the grocery store works, or I can make my own keto ice cream.
How to make keto ice cream bars
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the dry ingredients. In a separate bowl, microwave the butter and chocolate until melted. Mix to combine, then fold in the eggs and vanilla. Add the dry ingredients to the wet and mix to combine.
Step 2- Pour the batter into the two lined pans. Spread into a thin layer.
Step 3- Bake the brownies for 12-14 minutes.
Step 4- Spread the softened keto ice cream onto the brownie. Ensure it is an even layer.
Step 5- Add the top brownie layer. Gently press down, then transfer it to the freezer. Once frozen, slice into ice cream bars.
Arman’s recipe tips
- Avoid overbaking the brownies. They mustn’t get overbaked, so they don’t lose their shape and crumble. Pull them out right at the 12-14-minute mark.
- Brownies not completely cooled? Don’t fret! It’ll help the ice cream soften.
- Add mix-ins. Like chopped nuts, chocolate chips, or peanut butter. Just make sure to fold in your mix-ins to the ice cream and not to the brownies. If you add anything to the brownies, they’ll become too crumbly.
- Make blondie ice cream bars instead. Swap the cocoa powder for extra almond flour, skip the chocolate, and double the vanilla extract. Or, make my keto blondies!
Frequently asked questions
This homemade recipe for ice cream bars has just 3 grams of carbs each.
More cool and creamy keto desserts
Keto Ice Cream Bars
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1 cup + 2 tablespoons allulose
- 1 teaspoon baking powder
- 3/4 cup + 3 tablespoons butter
- 1/4 cup + 2 tablespoons keto chocolate chips
- 5 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 pints keto ice cream * See notes
Instructions
- Line two 9-inch square pans with parchment paper and set aside.
- In a large mixing bowl, add your almond flour, cocoa powder, allulose, and baking powder, and mix well. In a microwave safe bowl, add your butter and chocolate and microwave until mostly melted. Mix together until combined, before whisking in the eggs and vanilla extract.
- Moving quickly, add the dry ingredients into the wet and mix until just combined. Distribute the brownie batter amongst the two lined pans and spread out into a thin layer. Add another piece of parchment paper on both of the pans. Using your hands, press down lightly on each one to touch the brownie batter.
- Bake the brownies for 12-14 minutes, before removing them from the oven. Remove the top layer of parchment paper before letting the brownies cool in the pans for 10 minutes. After 10 minutes, remove one of the brownies from the pan and allow it to cool on a cooling rack.
- Remove your ice cream from the freezer and let it soften for 10 minutes. Scoop out portions of the ice cream onto the brownie that has remained in the pan. Spread out the ice cream before adding the other brownie layer on top. Gently press down on it before transferring it to the freezer until frozen.
- Once frozen, use a sharp knife to slice into 9 bars.
Notes
- Store-bought keto ice cream options. Your favorite store-bought ice cream, such as Rebel, Halotop, and Aldi, makes a fantastic option. I used So Delicious Unsweetened Vanilla Ice Cream.
- Storage. Ice cream bars should always be stored in the freezer. You can freeze them individually in ziplock bags, ensuring no air pockets. They will keep for at least 6 months.
Thank you hun
Ice cream sandwich homemade
Hi I didn’t see a temp setting for the oven
It is 180C/350F 🙂
You did not disappoint, the ice cream sandwiches are unbelievable!!
I did keep them separate & I’m working on making ice cream bars…But, I did taste the brownie & ice cream together….just excellent!!!
Again Thank you!
Thank you, Kathy!
I LOVE YOU, ARMAN!!!
I’m going shopping for ingredients for your ice cream sandwich recipe!!!
This sounds excellent—and I love it that you look out for all the Keto sweet tooth’s in the land. I’ve made your: chocolate cake with icing. Unbelievable!!
Coconut crack candy. Stupendous!!
Chocolate toffee. The bomb.
I’m not a cook that ever really made deserts.
AND I’ve followed your recipes & tips and you are the MAN!!!
THANK YOU!! THANK YOU!!
You are so welcome, Kathleen!