Keto Mint Chocolate Ice Cream Bars
Published April 30, 2021 • Updated March 13, 2026
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No-churn keto mint chocolate ice cream bars with a sugar-free chocolate shell that cracks when you bite in. I make a batch every week once summer hits.
I started making these back in 2019 when I realized every frozen mint treat I tried tasted like toothpaste. The problem was always too much extract and not enough fat to carry the flavor. This version tastes like a York Peppermint Patty, and I’m not the only one who thinks so.
The base is dead simple: heavy cream, powdered erythritol, mint extract, and a pinch of salt. No churning, no custard, no egg tempering. You mix everything in a bowl, pour it into molds, and freeze overnight. That’s it. The whole active prep takes maybe ten minutes, and most of that is measuring. I’ve been making double batches since my husband started sneaking them out of the freezer when he thinks I’m not looking.
What makes these bars work is the chocolate shell. I melt ChocZero sugar-free chocolate chips with a little coconut oil, drizzle it over the frozen bars, and it sets up into that clean snap you get from a real dessert bar. The coating hardens in about five minutes back in the freezer.
I keep a rotation of keto frozen treats going all summer. These sit alongside my peppermint popsicles, sugar-free bomb pops, and chocolate chip yogurt popsicles in the freezer door. For anyone avoiding dairy, I have a full dairy-free frozen treat recipe that uses coconut milk as the base.
A few things I’ve learned after making these dozens of times. Powdered erythritol is non-negotiable for frozen desserts. Granulated recrystallizes as it freezes, leaving a gritty, sandy texture that ruins the whole bar. If you only have granulated, pulse it in a blender for 30 seconds until it’s powder. I also learned (from reader Lindsey) that running the mold under warm water for three seconds before unmolding makes them slide right out. I’d been wrestling with mine for months before that tip.
These low carb mint chip bars are the ones I bring to summer cookouts. They don’t melt as fast as traditional popsicles and people always assume they’re from a store. My neighbor asked me to make a batch for her daughter’s birthday party last July. That’s when I knew the recipe was dialed in.
How to Make No-Churn Mint Chip Bars
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Ingredients
1 pint heavy cream -
1/4 cup powdered erythritol
-
1 1/2 teaspoons mint extract
-
4 drops green food coloring, optional
-
pinch salt
-
3.5 oz sugar free chocolate chips
-
1/2 teaspoon coconut oil
Step by Step Instructions
Step by Step Instructions
Make ice cream mixture
In a large bowl, combine heavy cream, sweetener, mint extract, food coloring and salt.
Mold and freeze
Insert popsicle sticks into your molds and pour in the mint ice cream mixture. Freeze overnight.
Dip in chocolate
In a small bowl, melt chocolate and coconut oil in the microwave at 30 second intervals, stirring in between, until melted. Drizzle on the outside of your mint ice cream bars. Place on a parchment lined tray and return to freezer to harden for 5 minutes.
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 use powdered erythritol instead of granulated in frozen desserts?
I learned this the hard way. My first batch had granulated erythritol and every bite was sandy and gritty. Powdered dissolves completely into the cream base, so the bars freeze smooth. If your store only carries granulated, I pulse it in my blender for about 30 seconds until it's a fine powder. That fix takes the grit out completely.
Peppermint extract vs mint extract: which gives a stronger flavor?
I use mint extract for a classic mint chip flavor (think York Peppermint Patty). Peppermint extract is sharper and more intense, so if that's what you have, start with 1 teaspoon instead of 1.5 and taste the base before pouring. One of my readers swapped to peppermint and said the flavor came through way stronger, which she loved. Mint extract is more forgiving if you're making these for the first time.
How do I unmold the bars without them breaking?
Run the mold under warm water for about three seconds, just long enough to loosen the edges. I do this every time now and they slide right out in one piece. Before I learned that trick, I was prying them out with a butter knife and losing chunks of the chocolate shell. If you're using the sheet pan method, a thin spatula works better than your hands.
Can I make these without molds using a sheet pan?
I've done this when all my molds were already full and it works great. Line a baking sheet with parchment, pour the mixture about half an inch thick, and freeze until solid. Then slice into bar shapes with a sharp knife and dip each one in the melted chocolate coating. The shapes aren't as uniform, but the taste is identical.
Is there a dairy-free option for these bars?
Full-fat coconut milk is my go-to swap for heavy cream in keto frozen treats. The texture is slightly icier than the cream version, but the coconut adds a subtle richness that pairs well with the mint. I've also tried unsweetened almond milk, but it freezes much harder and doesn't have the same body. Stick with full-fat coconut if you go dairy-free.
How long do these keep in the freezer?
I've kept them for up to two months with no change in flavor. The key is wrapping each bar individually in plastic wrap before putting them in a freezer bag. Without the wrap, they pick up whatever else is in your freezer. My freezer always has garlic bread in it, so I learned this lesson fast.
Can I turn this into scoopable mint chip instead of bars?
I've done this. Add a tablespoon of vodka to the base (it keeps it from freezing rock-hard), pour it into a loaf pan, and freeze for about four hours, stirring with a fork every hour. You can also churn it if you have a machine. I've used ChocZero vanilla syrup instead of vodka and that works too. The texture won't be identical to churned shop-bought, but it scoops well and the mint flavor is the same.
Can I add other flavors or mix-ins to these bars?
I've thrown in crushed pecans, sugar-free cookie pieces, and even a swirl of chocolate sauce before freezing. The base is forgiving, so most mix-ins work as long as they're small enough not to block the mold opening. My favorite variation is adding a tablespoon of cocoa powder to half the batch for a double-chocolate mint version. Just fold mix-ins in gently after the base is fully mixed.
I've tried every keto ice cream bar recipe out there and most of them skip the coconut oil in the shell, which is exactly why they don't crack right. This one does.
Yep, most versions skip it and end up with a coating that just doesn't crack. That half teaspoon is the difference.
I used peppermint extract instead of mint and pulled back to 1 teaspoon because the bottle I had was really strong (the baking kind, not the candy kind). Came out way more subtle, which is exactly what I was going for, and the chocolate shell still cracked when you bite in just like it should. One thing I figured out after the first batch: let the bars sit at room temp for about 45 seconds before dipping or the shell gets patchy from the cold. Made a real difference in how evenly the coating set.
The 45-second trick makes sense. Cold bars pull heat from the chocolate too fast, that's what causes the patchy coating. Stealing that.
Brought these to my sister's birthday last weekend and the chocolate shell cracking when people bit in was the only thing anyone talked about for a minute (not that it was keto, just the actual crack). Two people genuinely thought I bought them from somewhere. I am a beginner and I am still processing that.
That crack is the coconut oil. Half teaspoon per 3.5oz of chocolate is exactly the ratio that makes it snap instead of just bend. People thinking you bought them is my favorite thing to hear about these.
Swapped the mint extract for peppermint extract (had it on hand) and the flavor came through way stronger, almost like a real mint chip bar from the ice cream shop. I also used Lily's dark chocolate chips for the coating and it set up noticeably snappier than I expected, that clean crack when you bite through. One thing I figured out: run the mold under warm water for about 3 seconds before unmolding and they slide out perfectly instead of sticking. Batch two already in the freezer.
Lily's sets up so much cleaner than most brands. And three seconds is exactly right on the unmolding (I ran mine under too long once and the edges started softening before they even hit the plate).
I have never made ice cream at home before and honestly the mint extract smell while I was mixing everything had me worried I'd just eat the batter. The chocolate shell cracked exactly like it should and I stood at the freezer eating one way too fast for a first timer.
That mint extract smell gets me every time. I always lose a spoonful before the batter even makes it into the molds.
Tried a dozen keto mint ice creams and they all taste like toothpaste. This one actually tastes like a York Peppermint Patty.
That toothpaste thing is almost always peppermint extract. Mint extract has a softer ceiling. Gets you right to York territory without going medicinal.
Making a big batch this weekend to get ahead of summer. Once they're frozen and dipped, do you separate them with parchment or is there another trick to keep them from sticking?
Yeah, parchment between layers. Mine stick if they touch even for an hour.
My husband claims he hates mint and has been sneaking bars out of the freezer all week.
Ha. The freezer raid is the real review.
How would I incorporate this recipe for mint chocolate chip ice cream, not bars? that's my favorite kind of ice cream like yours in bubblegum.
Make up this base and add a tablespoon of vodka or ChocZero vanilla syrup and churn in an ice cream maker.