Keto Mint Chocolate Ice Cream Bars

Sugar Free Mint Chip Ice Cream Bars

Ice cream is one of the best desserts out there – Americans eat about 1.6 billion gallons a year. That’s a lot of sugar! Going keto doesn’t mean giving it up, though. Chocolate and mint are a timeless combination. The flavor is one of the most beloved in the United States, whether in candy, ice cream, or milkshakes. These low-carb mint chip bars are always a crowd-pleaser at my summer barbeques, along with these creamy vanilla ice cream bars. If mint chocolate isn’t your thing, check out some of my other ice cream flavors, including these keto fudge pops and sugar-free strawberry lemonade popsicles.

Substitute with Real Mint

For a stronger mint flavor, swap the peppermint extract for fresh mint. This herb is typically planted in the springtime, so you’ll find great mint at the grocery store or in your garden this time of year. Add a few sprigs to your cream and simmer over low-medium heat. The mint will infuse the cream in about five to ten minutes. Strain it once ready and continue with the recipe.

Make it Mint Chip

Mint chocolate chip ice cream is a classic flavor that has been around since 1973. To make your own mint chip ice cream version at home, chop up some sugar free chocolate chips to add to your cream mixture. I like to thinly slice the chocolate chips for a more balanced flavor throughout the popsicles. Once frozen, you’ve got yourself some seriously good low-carb mint chip ice cream bars.

I use sugar free chocolate chips when making these popsicles. My current favorite brand is ChocZero. Their high-quality chocolate tastes almost identical to regular chocolate chips despite being completely keto-friendly. Chocolate chips also elevate the texture of the ice cream so that bites vary between creamy or slightly crunchy.

Popsicle Mold

Using a good quality popsicle mold is essential when making these ice cream bars. They come in all sorts of fun shapes and sizes, which allows you to get creative with this dessert. Candy molds can work as well if you are looking to make small ice pops. If you don’t have molds, dixie cups work just fine – just add your popsicle sticks before freezing. Another option is to pour the ice cream mixture on a parchment-lined baking sheet. Place the baking sheet in the freezer and slice into bar shapes once completely frozen.

My favorite mold for these bars is this silicone oval ice pop mold. Due to the silicone, the ice cream bars quickly come right out of the mold with no issues. The popsicles also remain flat and in place when freezing. Its shape is like that of Haagen Daz ice cream bar rather than traditional thin popsicles. I prefer this since they are a bit larger and more filling! I also have these standard plastic popsicle molds on hand. They work well for this recipe but are even better for fruit-infused popsicles. The mold is topped with an aluminum lid that protects the ice cream bars when in the freezer. Some popsicle sticks are included with each of these molds, but they can easily be found in the grocery store or online if needed.

Storage

These bars keep in the freezer for up to one month in a freezer-safe bag. I sometimes wrap them individually in plastic wrap too – great for grabbing on the go or handing out at a party.