Keto Mint Chocolate Ice Cream Bars

Sugar Free Mint Chip Ice Cream Bars

Ice cream is one of the best desserts globally, with Americans consuming about 1.6 billion gallons last year alone. That’s a lot of ice cream and a lot of sugar! Luckily for you, there is no reason to give up the treat on your keto journey. 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 bars are not up to your alley, please check out some of our other ice cream flavors, including these keto fudge pops and sugar-free strawberry lemonade popsicles.

Substitute with Real Mint

For a more prominent mint flavor, you can substitute peppermint extract with fresh mint. This herb is typically planted in the springtime, so you are sure to find top-notch mint in your garden or local grocery store this time of year. Add a few mint sprigs to your cream and simmer over low-medium heat. The mint flavors should infuse the cream after about five to ten minutes. Strain the cream once ready and continue to follow the recipe.

Make it Mint Chip

Mint chocolate chip ice cream is a classic flavor that has been around since 1973. To make a keto 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 these keto chocolate chips for a more balanced overall flavor in the popsicles. Once frozen, enjoy your 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 fantastic low-carb 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. Although if you do not have any molds on hand, you may use dixie cups in place. Be sure to add your popsicle sticks before freezing the cups. Another alternate 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 to use when preparing these keto mint chocolate ice cream 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 sugar-free ice cream bars can last in the freezer for up to one month. Store the popsicles in a freezer-safe bag. Additionally, I sometimes like to individually package the keto mint chip popsicles in plastic wrap. This is an excellent option for making these ice cream bars on the go or to serve guests as a party favor.