Keto Ice Cream Bars
Published July 11, 2020 • Updated February 26, 2026
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I make these keto ice cream bars every summer and they're the first thing that disappears from my freezer. Creamy vanilla ice cream dipped in sugar-free chocolate with a sprinkle of chopped nuts.
I started making these in 2019 when I realized I could skip the ice cream maker entirely and still get a creamy, scoopable vanilla base that freezes perfectly in popsicle molds. The method is almost embarrassingly simple: whisk heavy cream with confectioners Swerve and vanilla, pour into molds, freeze, and dip. That’s it.
The real technique here is the chocolate shell. I use keto chocolate chips melted with coconut oil, and that coconut oil isn’t optional. One of my readers, Tim, asked about it in the comments because I didn’t mention it in the video. The coconut oil thins out the melted chocolate so it coats the bar in a smooth, even layer instead of clumping up. Without it, the chocolate is too thick to dip cleanly. I’ve tested it both ways and the difference is obvious.
The other thing I learned the hard way: have your nuts chopped and ready before you start dipping. The chocolate sets fast once it hits the frozen bar, so you have maybe 10 seconds to sprinkle before it hardens. I line a sheet pan with parchment, dip one bar at a time, sprinkle immediately, and set it down. Assembly line style.
If you want to mix up flavors, I’ve done this base with my creamy keto vanilla ice cream recipe scaled down, and I’ve also swapped in chocolate by folding in a spoonful of cocoa powder. For a mint version, check out my keto mint chocolate ice cream bars. And if you want a frozen treat without the chocolate shell, my keto chocolate chip yogurt popsicles are another favorite in our house.
These taste like the ice cream bars I grew up eating on hot summer days, just without the sugar crash afterward. My kids grab them straight from the freezer and don’t think twice about whether they’re keto or not. They just taste like real ice cream bars. If you’re looking for more frozen options, I also make keto ice cream sandwiches when I want something different.
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Ingredients
1 pint heavy whipping cream -
1/2 cup confectioners Swerve or use sweetener of choice
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1 1/2 teaspoon vanilla extract
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7 drops vanilla cupcake extract, optional
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pinch of salt
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popsicle mold
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7 oz keto chocolate chips (white, milk or dark)
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1 1/2 tablespoons coconut oil
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chopped nuts, optional
Step by Step Instructions
Step by Step Instructions
Pour into molds
Pour ice cream mixture into popsicles molds and insert a popsicle stick. Freeze until hardened or overnight.
Melt chocolate
Melt chocolate in a microwave safe bowl at 30 second intervals, stirring in between, until melted. Stir in coconut oil to thin out the chocolate.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does the recipe use coconut oil in the chocolate coating?
I get this question a lot. The coconut oil thins out the melted chocolate so it's fluid enough to coat the bar evenly. Without it, the chocolate is too thick and you end up with clumps instead of a smooth shell. I add about 1.5 tablespoons to 7 ounces of chocolate chips and it makes all the difference. I answered this in the comments once and realized I should have put it in the recipe from the start.
How many net carbs are in each bar?
My batch makes about 6 bars depending on mold size, and each one comes out to roughly 3-4g net carbs. That's with the keto chocolate shell and nuts included. I count Swerve as zero net carbs since it's erythritol-based, but if you use a different sweetener, check the label. These fit easily into a keto or low carb day.
Can I make these dairy free?
I've tested these with full-fat coconut milk in place of heavy cream and they work. The texture is slightly less creamy and you get a faint coconut flavor, which I actually liked. Use canned coconut milk (the thick kind), not the carton. For the chocolate dip, most sugar-free chocolate chips are already dairy free, but double-check yours.
Can I use monk fruit or allulose instead of Swerve?
I use confectioners Swerve because it dissolves completely and doesn't get gritty when frozen. Granular sweeteners can leave a sandy texture in frozen desserts, which I learned the hard way. If you switch to monk fruit, make sure it's a powdered blend that measures 1:1 with sugar. Allulose works well too and stays softer when frozen, so your bars will be slightly less firm. I've tried both and prefer the Swerve texture, but allulose is a close second.
How long do these need to freeze before I can dip them?
I freeze mine for at least 4 hours, but overnight is better. If the bars aren't frozen solid, they'll start melting the second you dip them in warm chocolate and you'll lose the shape. I made that mistake once and ended up with chocolate puddles on my parchment paper. Fully frozen bars give you a clean dip and the chocolate sets within seconds.
Do I need an ice cream maker for these?
No, and that's what I love about this recipe. You just whisk everything together and pour it into popsicle molds. No churning, no custard base, no tempering eggs. I've made keto strawberry ice cream and bubble gum ice cream with a machine, but for these bars the no-churn method gives you the perfect texture without any extra equipment.
Why did my chocolate coating crack or get clumpy?
Two things I've run into. If the chocolate cracked, it probably got too thin. Add a touch more coconut oil next time. If it clumped, water likely got into the chocolate (even a drop from a wet spoon will seize it). I always make sure my bowl, whisk, and the outside of the bars are completely dry before I start dipping. If your chocolate does seize, add a teaspoon of coconut oil and stir over low heat until it smooths out. I keep my keto chocolate mousse recipe handy for using up any leftover melted chocolate.
These chocolate covered ice cream bars are a delicious way to enjoy a quick after dinner dessert. Summertime, many of us are conditioned to want some 
Ice cream is basically cream, well and egg yolks, but this isn’t that kind of recipe. For these ice cream bars, I wanted to keep the recipe very simple. As a busy mom, I don’t have a lot of time to fuss with making extra food and treats for my kids. So when I do want to make a kid friendly dessert, it needs to be easy.
This ice cream bar mixture is basically a sweet cream flavored with vanilla and frozen. This is the easiest homemade ice cream you can make! And since we are using heavy whipping cream (around 36% milk fat), you get a creamy ice cream bar with minimal ice crystals forming.
In this recipe, I used the milk chocolate baking chips. I also used melted white chocolate to drizzle white chocolate stripes on some of the bars. You can use any sugar-free chocolate in this recipe. There are lots of different brands out now. But if you do want to try ChocZero, you can save 10% off your order if you use my code KETOFOCUS at checkout.
To give the chocolate coating extra shine and to thin it out a bit, I recommend adding a little bit of coconut oil to the melted chocolate. We are only adding 1 1/2 tablespoons for a whole bag of chocolate chips in this recipe, so don’t worry, these popsicles won’t taste like coconut!
There are so many fun toppings you can add to your ice cream bars besides the classic plain chocolate covered version. Right after you dip your bar into the melted sugar-free chocolate, sprinkle or dip crushed nuts or sprinkles on your popsicle.
Some nuts you can use are crushed peanuts, hazelnuts, pecans, almonds, pili nuts, or macadamia nuts. You can dip the whole ice cream bar in the nuts or just do the top half.
The kids love it when I add sprinkles to everything. Luckily, there are 
Another popsicle mold I have is 
To help give this ice cream mixture that authentic vanilla flavor, we add some vanilla extract. I also like to add a few drops of concentrated 
Made a double batch last weekend and stacked them in a freezer bag with parchment between each bar. Four days later, zero freezer burn and the chocolate shell still snaps clean. The trick I figured out: let the bars freeze solid for at least 3 hours before dipping or the chocolate slides off instead of setting up. Worth the extra wait.
I've gone through almost every store-bought keto ice cream bar and they all have this off sweetener taste that just lingers. Made these once and that problem isn't there. The Swerve stays clean and the chocolate shell actually snaps when you bite in.
That snap is what I was going for. And yeah, granular erythritol gets gritty frozen - confectioners is the only version I use for anything in the freezer.
Brought a batch to a Super Bowl party and set them out next to the regular store-bought bars. By the third quarter they were completely gone and the others were barely touched. A few people asked where I ordered them, not who made them. Used Lily's dark chips and the shell set really clean, so they looked the part.
Mom bought Good Humor bars every summer and we'd eat them on the back porch. Made these this week and that first crack of the chocolate shell brought me right back. Lily's chips with coconut oil sets up perfectly.
My husband is dairy-free so I'm swapping the heavy cream for full-fat coconut cream. Will it freeze firm enough to hold the bar shape when dipping in chocolate, or does it get too icy and fall apart?
Coconut cream freezes solid, so the bar shape holds. I've tested these with full-fat coconut milk and they were firm enough to dip without falling apart. Coconut cream is even fattier so you're in better shape than I was with the milk version. Just make sure it's canned, not from a carton.
I see coconut oil in the ingredient list, but I don't see it mentioned in the video. Is it needed? If so, which step?
You would add it to the chocolate and melt it in order to thin out the melted chocolate so that it's easier to dip.