Salted Caramel Keto Ice Cream Bars

This Keto Ice Cream Bars recipe is going to be a firm favourite recipe for all of us. The ice cream is deliciously smooth, creamy and only 2g net carbs per serve! The caramel fudge sauce is insanely good, and this recipe is just so simple to make!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This recipe is sponsored by Atkins Australia.

Why You’ll Love This Recipe

These keto ice cream bars are made extra creamy and scoopable with the use of vanilla shake mix protein powder.

This chocolate caramel ice cream bar is low in carbs and keto-friendly. Unlike many regular ice cream recipes this is keto ice cream without xanthan gum. I have a secret ingredient that always makes my ice cream recipes creamy and soft enough to scoop and that is gelatin.

Keto friendly – if you are following a keto diet this recipe is low carb keto with no added sugar and only 2 grams net carbs per serve.

No churn – no churn ice cream is always good but no churn keto ice cream is even better. No ice cream maker needed. Make your own keto ice cream pints, bars, or ice cream cakes using this very simple keto recipe.

Related protein recipesMacadamia Milk Keto Ice Cream / Creamy Whole Egg Vanilla Protein Ice Cream

Key Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our low carb ice cream bars recipe.

All the ingredients for ice cream bars in small bowls with the label for each ingredient.

Cream – I use thickened cream. For other countries, this is usually a heavy or whipping cream. For a dairy-free keto ice cream use coconut cream, almond milk, coconut milk, or macadamia milk. Using any nut or seed milks will make the ice cream firmer.

Sweetener – I only recommend xylitol or allulose when making keto ice cream. Neither of these sweeteners recrystallise like monk fruit, erythritol and stevia-based sweeteners do. Some of you might find some luck with a monk fruit extract or chicory root fiber syrup, but I have not tested it. You would need to sweeten to taste and start with only the smallest amount to begin with. (Note: monk fruit extract is different than what you find in the supermarket). Be mindful when using xylitol if you have a dog as it is toxic to our four-legged family members. If you are not following a low carb diet then you can just use sugar in this recipe.

Eggs – I always use large, fresh free-range eggs at room temperature. Room temperature eggs do not give you eggy tasting results. This is a whole egg ice cream.

Gelatin – I use gelatin in all my ice cream recipes as it really helps keep them soft and creamy.

Vanilla Protein Powder – for my ice cream I have been using Atkins Protein Shake Mix. You can use any of your favourite brands of preferred gluten free protein or collagen powder.

Salt flakes – salt flakes are used in ice cream making as it lowers the freezing and melting point of water. It aids in a cohesive frozen mixture of water and fat solids.

Caramel sauce made with Atkins bars in a white fluted bowl with some of the bars beside it.

All the ingredients needed to make our keto salted caramel sauce are also found in the recipe card below.

Atkins Caramel Chocolate Nut Rolls – available in most supermarkets using a candy bar to make a caramel sauce is genius! It is so easy!

Chocolate – I add a little extra chocolate to the mixture to make it more fudgy. This can be left out if you prefer.

How To Make Homemade Keto Magnums

Step 1. Combine the ice cream ingredients into a large heat-safe bowl.

Step 2. Bring a saucepan, half-filled with water, to a gentle simmer. Continue to whisk until the sweetener is no longer grainy (4-7 minutes) and the mixture coats the back of a spoon. Remove from the heat.

Step 3. Pour the mixture into a thin layer in a large shallow container and freeze it flat for 8 hours or overnight.

Step 4. Cut the ice cream into small chunks, work in batches, and pulse in a food processor or blender until smooth. While the ice cream is blending make the caramel sauce. Swirl half of the salted caramel sauce through the ice cream.

Step 5. Spoon into popsicle moulds. Freeze at least a further 3 hours or until set.

Step 6. Coat in extra warm caramel sauce and coat in the melted chocolate if you are using it.

FAQs and Hot Tips

My ice cream is firm how can I soften it?

Leave it on the bench until it is soft enough to chop. Place pieces of the ice cream into a blender and blend to break any ice crystals formed. This will make a soft serve protein ice cream that can be served immediately. The process of blending should also help to soften it when it is refrozen too.

Can I use powdered collagen instead of protein powder?

Absolutely! Any plain or flavoured collagen powders make great ice cream. I make a great collagen ice cream in our Keto Chocolate Ice Cream recipe.

My caramel is firm.

Just add more cream and heat it a little. If you heat gently and stir you will be able to adjust the consistency to your liking.

Keto Ice Cream Bars Where to Buy?

You can buy keto ice cream bars at Costco, Coles, Woolworths, Walmart, and so many other places. To be honest these sugar free keto ice cream bars right here are the BEST keto ice cream bars I have tried. Make them and compare yourself. They work out cheaper and taste so much better. Plus you can flavour them just how you like it and control what goes into them.

Keto Popsicles Flavour Variations

A man holding up two ice cream popsicles.

These homemade caramel ice cream bars can be flavoured with any of your favourite flavours.

Keto Coffee Ice Cream Bars – Add 2 teaspoons of freeze-dried coffee to the ice cream mixture when cooking.

Peanut Butter Keto Ice Cream – Add 2-3 tablespoons of smooth or crunchy peanut butter to the ice cream mixture when cooking.

Flavoured extracts. I add about half a teaspoon before I cook the custard then I taste and add more if I think it needs it.

Coat the ice creams in melted chocolate, keto jams, rolls in a little toasted coconut or nuts. The options really are endless.

More Recipes To Try

Many of us love low carb and keto desserts. Here are just a few of my favourite recipes to try after you have made our homemade caramel ice cream bars.

  1. Layered Keto Cake | The Best Ombre Cake
  2. Chocolate Protein Brownies
  3. Chocolate Protein Pudding
  4. Keto Chocolate Cheesecake
  5. New York Keto Cheesecake
A Keto Ice Cream Bar standing upright with chopped chocolate in front of it and a caramel sauce in a white jug beside it.

I hope you love our keto salted caramel ice cream bars recipe as much as I do! If you do, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a recipe worth trying.

Keto Meal Plans & Support

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Keto Ice Cream Bars coated in caramel fudge sauce and placed in a tray of ice.

Salted Caramel Keto Ice Cream Bars

This Keto Ice Cream Bars recipe is going to be a firm favourite recipe for all of us. The ice cream is deliciously smooth, creamy and only 2g net carbs per serve! The caramel fudge sauce is insanely good, and this recipe is just so simple to make!
4.94 from 64 votes!
Prep Time: 5 mins
Cook Time: 10 mins
Freezing: 5 hrs
Total Time: 5 hrs 15 mins
Course: Desserts, keto sweets
Cuisine: American, Australian Keto
Diet: Diabetic, Halal
Recipe Category: Low Carb
Calories: 375kcal
Author: Megan Ellam
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Servings: 12 serves
Tap or hover over number to scale ingredients
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Equipment

Ingredients

KETO CHOCOLATE MAGIC SHELL

  • 200 g sugar-free chocolate or any chocolate of choice, roughly chopped
  • 1 tablespoon MCT oil coconut oil, or any neutral taste oil

KETO SALTED CARAMEL SAUCE

Instructions

CONVENTIONAL METHOD

  • Place all the ingredients into a large heat-safe bowl. Whisk until combined. Bring a saucepan half filled with water to a gentle simmer. Continue to whisk until the sweetener is no longer grainy (4-7 minutes) and the custard coats the back of a spoon. Remove from the heat.
  • Pour the mixture into a thin layer in a large shallow container and freeze it flat for 8 hours or overnight.
  • Cut the ice cream into small chunks, work in batches, and pulse in a food processor or blender until smooth.
  • The popsicles in my images and video are swirled with half of the caramel fudge. Swirl it through now before spooning into popsicle moulds. Freeze at least a further 3 hours or until set.

HOW TO MAKE KETO CARAMEL SAUCE & SERVE

  • Place the caramel nut bars, chocolate, and cream into a heat-safe bowl. Heat in the microwave on high for 45-60 seconds. Stir to combine. The caramel should be smooth (and nutty). Heat a little longer if the bars are still chunky.
  • Add the vanilla extract and salt flakes; stir until combined.
  • To make the keto chocolate magic shell; place the chocolate and MCT oil in a heat-safe bowl. Heat in the microwave in short bursts of 30 seconds until smooth. Some chocolate reacts differently in the microwave. Once melted coat a popsicle in some warm caramel fudge sauce and then spoon over the chocolate. Place onto a paper-lined tray and place into the freezer until set. Store in an airtight container or ziplock bag in the freezer.

THERMAL METHOD

  • Insert whisk attachment. Add all ingredients to the mixer.; mix 10 sec/speed 4.
  • Cook 9 min/90°C/speed 2. Pour the mixture into a thin layer in a large shallow container and freeze it flat for 8 hours or overnight.
  • Cut the ice cream into small chunks, work in batches, and mix for 1 min/speed 7. Scrape and repeat until smooth.
  • The popsicles in my images and video are swirled with half of the caramel fudge. Swirl it through now before spooning into popsicle moulds. Freeze at least a further 3 hours or until set. Follow the above method for the caramel and chocolate (I find this much easier to monitor using a microwave).

Video

Notes

This recipe is suitable to make in an ice cream maker if you prefer. Always keep ice cream airtight to avoid forming ice crystals.
Gelatin is used to soften ice cream. If you are going to omit it you will need to use 1/2 teaspoon of xanthan gum, or 30ml of vodka to help keep the ice cream scoopable.
The best sweeteners for keto ice cream are xylitol and allulose. Please note that xylitol is toxic to dogs and should be used and consumed with caution when around our four-legged family members. If using other sweeteners, the ice cream will be a lot firmer and may require you to leave it at room temperature for a while before it is scoopable.
Flavoured collagen can replace protein powder. Use any of your favourite brand protein powders, shake mix, or collagen.
This recipe yields approximately 10-12 servings. The actual number of servings will depend on your preferred portion sizes.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 10-12. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Flavour Variations
Keto Coffee Ice Cream Bars – Add 2 teaspoons of freeze-dried coffee to the ice cream mixture when cooking.
Peanut Butter Keto Ice Cream – Add 2-3 tablespoons of smooth or crunchy peanut butter to the ice cream mixture when cooking.
Mint Keto Ice Cream – add mint extract flavour and colour if you want. I always start with about half a teaspoon then increase. You can use flavoured oils if you prefer.
Cookies and Cream Keto Ice Cream Bar – stir through 1/2 cup of crushed keto cookies into the ice cream mixture before spooning into the ice cream moulds.
Flavoured extracts. I add about half a teaspoon before I cook the custard then I taste and add more if I think it needs it.
Coat the ice creams in melted chocolate, keto jams, or roll in a little toasted coconut or nuts. The options really are endless.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 375kcal | Carbohydrates: 3g | Protein: 9g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 344mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1065IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg | Magnesium: 8mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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    43 Comments

  • Oscar says:

    5 stars
    These keto ice cream bars look so good. I’m a big fan of anything caramel and I can’t wait to make this recipe. Another great keto recipe. Thank you.

  • Natalie says:

    5 stars
    Wow, wow, wow, these are perfect keto ice cream bars! Better than bought in the store, thanks!

  • Kayla DiMaggio says:

    5 stars
    These keto ice cream bars are so delicious and easy to make! Perfect for the hot weather we have been having. They were a hit with the whole family!

  • Nora says:

    5 stars
    Those ice cream bars are divine! Perfect for hot summer days! Thanks for this awesome recipe!

  • Nancy says:

    5 stars
    Ok you have my attention with these keto bars. They are so addicting!! Great easy recipe.

  • Mary O’Brien says:

    A great way to get extra protein in hubby who is going through chemo. Thank you!

  • Tracy W says:

    5 stars
    I have just ordered the silicone paddle pop trays x4 and wooden sticks from Amazon as you recommended, and will get the Atkins ingredients today so I can whip these good things up asap. I know these are going to be delicious and we are going to love these in summer and winter. Thanks Megan you are the best recipe creator on the planet. Excited ❤❤

  • Jean says:

    5 stars
    love this guilt free salted caramel keto ice cream, easy and cooling.

  • Lori | The Kitchen Whisperer says:

    5 stars
    Oh my sweet deliciousness! These are heavenly! That salted caramel is EVERYTHING! Such a great treat right now since it’s 110F! Thank you so much for sharing!

  • Sk says:

    1 star
    Rated for attention in an attempt to help correct serious inaccuracy to avoid dietary issues for readers like myself.
    This is a delicious sounding recipe, but listed under “dairy free”! It is NOT dairy free and likely just low lactose but non the less hurtful to those who are dairy sensitive or allergic. Cream is ABSOLUTELY dairy and would hurt someone who cannot process it. Atkins products are notorious for milk content, although,I have not researched the particular recommended specific product. I avoid Atkins brand due to high instance of both soy and dairy in the ingredience.
    I’d LOVE to see substitutions offered to replace the dairy products listed. Thank you.

    • Megan Mad Creations Hub says:

      Hi Sk, thanks for your feedback. Our recipes get cross-linked to various categories for substitutions. If you scroll up the The Ingredients listed in the blog post you will see there are variations listed for both cream and the protein powder to help you make this recipe dairy free.

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