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!
Servings: 12 serves
Calories: 375kcal
Equipment
- Food Processor or Blender
Ingredients
- 3 cups thickened cream (750g) or heavy cream, See notes
- 70 g xylitol sweetener see Notes
- ½ teaspoon salt flakes
- 6 large whole eggs room temperature
- 3/4 cup Vanilla Protein Powder I use Atkins Vanilla Shake Mix
- 1 tablespoon gelatin
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
- 2 Atkins Caramel Chocolate Nut Rolls
- 40 g sugar-free chocolate
- 45-60 g cream the more you use the thinner the sauce
- 1 teaspoon salt flakes
- 1 teaspoon vanilla extract
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.
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