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Home / Recipes / Keto Desserts

Chocolate Peanut Butter Low Carb Ice Cream Bars

By Lisa MarcAurele · Jul 7, 2020 · 45 Comments

70.3K shares
Jump to Recipe
peanut butter keto ice cream bars pinterest image
keto peanut butter ice cream bars

What could be better than sugar free chocolate peanut butter ice cream bars? Low carb chocolate dipped peanut butter ice cream bars! So easy to make, too!

Chocolate covered peanut butter low carb ice cream bars
Article Index
  • Peanut Butter Ice Cream Bars Recipe
  • Recipe

Can you believe that I've been a food blogger for five years and never owned a popsicle mold? After drooling over the popsicles made by fellow bloggers, I FINALLY bought a couple molds for making frozen pop treats.

This recipe for chocolate dipped peanut butter ice cream bars was perfect for testing out my new molds. If you don't own any molds, I hope I convince you that you really NEED these.

It's difficult to buy good quality pre-made low carb ice cream bars, so these will come in handy. And, if you do find some that don't contain artificial ingredients, they tend to be very expensive. You will save time and money making sugar free popsicles and ice cream bars at home!

I started out making these chocolate peanut butter ice cream bars by whipping up a low carb peanut butter ice cream base. Since the ice cream is going to be frozen in molds rather than churned in an ice cream maker, it's important to fluff it up with as much air as possible.

white ice cream bar mold

Churning adds air to the ice cream while it's being frozen in an ice cream maker. Once the cream mixture is whipped up, it's poured into the molds. To have more control filling the molds, I used a Wilton Easy Pour Funnel which I have found so many uses for.

The first popsicle mold I used is the Silikomart Silicone Easy Cream Mini Ice Cream Bar Mold Set. If you aren't into mini size bars, they also make a larger size mold.

These molds give you the classic ice cream bar shape, but I they are expensive compared to other popsicle molds. This mold does come with mini popsicle sticks so you won't have to buy any and they can be washed and reused.

orange ice cream bar mold

I also tried an Orange HopeFULL Silicone Popsicle Cake Pop Mold Freezer Tray to freeze the remaining peanut butter ice cream. This mold makes twice as many pops in a slightly larger size than the mini molds. The shape is also cylindrical rather than the standard flat ice cream bar.

two ingredient magic shell

To me, ice cream bars NEED to be dipped in chocolate. I don't think I've ever eaten an ice cream bar that didn't have a chocolate coating. I used a simple mix of stevia sweetened chocolate chips melted with coconut oil to make the magic shell coating.

Melted ice cream magic shell

You can use any kind of low carb chocolate to make the magic shell dip. If you don't have any sugar free chocolate, a blend of baking chocolate and sweetener can be used instead. You could also use my recipe for homemade chocolate chips.

sugar free peanut butter ice cream bar

You are going to have some magic shell leftover because you need a good depth of chocolate to dip the bars into. That is one of the benefits of using a mini popsicle mold. The mini size is much easier to cover in chocolate than a regular size ice cream bar and you don't need as much melted chocolate to get the right depth.

low carb chocolate peanut butter ice cream bar recipe

I prefer the chocolate coating to be double thick. To get the second coating to stick better, I found it best to freeze the first layer for several minutes and then coat with a second layer. The chocolate layers will harden faster with put on a cold surface.

peanut butter ice cream pop

The frozen ice cream in the cylindrical mold didn't come out as easy as the flat mold. Even though it's a silicone mold, I had to run the outside under water to loosen the ice cream from the mold. And, they seem to form a vacuum as you pull them out.

low carb chocolate dipped peanut butter ice cream pops

The cylindrical ones were also a bit trickier to dip in chocolate as I had to rotate them while tilting the container of melted chocolate. If you've ever dipped frozen bananas into chocolate, it's very similar.

You may be wondering which popsicle mold I prefer. It's definitely the smaller white mold. It's such a classic shape and the mold itself is a much better design. I love how it lays flat and the popsicle stick is set perfectly centered.

The mini chocolate peanut butter ice cream bars were also the ideal size for my two year old. Even though they are more expensive, I will buy more of the Silikomart Silicone Easy Cream Ice Cream Bar Molds in the various shapes and sizes they offer.

Peanut Butter Ice Cream Bars Recipe

chocolate peanut butter ice cream bar bite

You may also want to make a batch of my peanut butter sauce for ice cream to enjoy over summer. And be sure to make a batch of low carb lemonade to beat the heat.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

low carb chocolate peanut butter ice cream bar recipe

Chocolate Peanut Butter Low Carb Ice Cream Bars

5 from 8 votes
These sugar free low carb chocolate dipped peanut butter ice cream bars are so easy to make. Just whip up peanut butter cream, pour in molds, freeze, and dip!
Prep Time:10 minutes mins
Cook Time:3 hours hrs
Total Time:3 hours hrs 10 minutes mins
Course: Dessert, Snack
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 10 ice cream bars
Calories: 170

Video

Ingredients

  • ¾ cup heavy cream
  • ½ cup plus 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened salted peanut butter
  • ¼ cup low carb sugar substitute or other low carb sweetener

Chocolate Magic Shell

  • ⅔ cup sugar free chocolate chips
  • ⅓ cup coconut oil
US Customary - Metric

Instructions

  • Whip heavy cream with mixer until soft peaks form.
  • Slowly add remaining ingredients.
  • Continue beating until stiffer peaks form.
  • Pour mixture into molds. Add popsicle sticks and freeze for at least 3 hours.
  • Melt Magic Shell ingredients. Dip frozen ice cream into melted chocolate. Let set.
  • Store in airtight container in the freezer. Store leftover chocolate in refrigerator.

Notes

Makes 10 ice cream bars
Nutrition per bar: 4.1g net carb, 1.8g erythritol

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1g | Calories: 170 | Carbohydrates: 4.5g | Protein: 3.4g | Fat: 8.7g | Sodium: 58mg | Fiber: 0.4g

Additional Info

Net Carbs: 4.1 g | % Carbs: 15.1 % | % Protein: 12.6 % | % Fat: 72.3 % | SmartPoints: 5
Values
Array
(
    [serving_size] => 1
    [calories] => 170
    [carbohydrates] => 4.5
    [protein] => 3.4
    [fat] => 8.7
    [sodium] => 58
    [fiber] => 0.4
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Reader Interactions

Comments

  1. Jennifer

    April 05, 2023 at 6:26 pm

    5 stars
    Love these! I’m pretty bad at the chocolate coating process so I only put the chocolate on one lol They taste so good with or without! Next time I may try them in a cupcake tray and then I could just put the chocolate on top 🙂 Definitely will be a great dessert for summer!

    Reply
  2. PennyLynn

    October 11, 2022 at 11:41 am

    5 stars
    I had to try making these bars. It took me two tries, but I achieved delicious perfection. The key was the right sweetener, to keep the ice cream from coming out too hard, but not so soft that the bars don't come out firm enough to survive removal from the molds. I used Splenda Magic Baker on my second try, and they are perfect and perfectly delicious. I also used the new Skippy No Sugar added Peanut Butter Spread. Thank you for this recipe.

    Reply
  3. Tammy

    September 27, 2022 at 10:21 pm

    5 stars
    I have not yet made this but have a tip for dipping the bars in chocolate. Put your dipping chocolate into a drinking glass that is taller and just wide enough for the ice cream bars. This allows you to easily dip the bars completely into the chocolate. We use this same technique for making corn dogs and dipping the weinies into the batter!

    Reply
  4. Lisa

    September 02, 2022 at 7:45 pm

    Could you use coconut cream in this to make it dairy free?

    Reply
    • Lisa MarcAurele

      September 04, 2022 at 12:47 pm

      Coconut cream should work but I haven't tried it myself.

      Reply
  5. deborah torp

    September 12, 2020 at 2:34 pm

    We gave these a try for our first homeschool home-ec class. We got nice soft peaks when beating the cream, but once we added all ingredients, we were back to liquid only. We beat forever and could not get cream again. We ended up just freezing what we had.

    Reply
  6. Snowfam

    August 17, 2020 at 4:33 am

    Can I use lactose free milk instead of almond milk?

    Reply
    • Lisa MarcAurele

      August 17, 2020 at 6:05 am

      It should work as it's a one-for-one replacement for almond milk.

      Reply
  7. Barb

    June 12, 2020 at 12:44 am

    Could I substitute more HWC for the unsweetened almond milk?

    Reply
    • Lisa MarcAurele

      June 12, 2020 at 7:53 am

      Using cream for all or some of the almond milk should work in this recipe.

      Reply
  8. Kristin

    May 13, 2020 at 5:55 pm

    5 stars
    Oh man, these are amazing!! Thank you!

    Reply
  9. Debra

    May 06, 2020 at 6:21 pm

    Should the sugar substitute be granulated or powdered?

    Reply
    • Lisa MarcAurele

      May 07, 2020 at 8:16 am

      You can use either, but powdered is probably better for this recipe.

      Reply
  10. Debra

    April 17, 2020 at 6:19 pm

    5 stars
    Best ice cream I have had so far and the added bonus of it being a chocolate covered bar is oh so yummy. Will make these many times. Thanks Lisa

    Reply
    • Lisa MarcAurele

      April 18, 2020 at 7:52 am

      I agree! Chocolate covered ice cream bars are the best!

      Reply
  11. Carol

    September 07, 2019 at 9:53 am

    Is the serving size of ten for the ones you made in the video or the mini ones?

    Reply
    • Lisa MarcAurele

      September 08, 2019 at 8:34 am

      I got 10 mini bars from the recipe with a serving being one of those mini ones.

      Reply
  12. Megan

    July 23, 2019 at 12:31 pm

    Wow! you've excelled yourself here.. Can't wait to try them!

    Reply
  13. Marion

    July 09, 2019 at 11:55 pm

    What can be used in the place of xantham gum?

    Reply
    • Lisa MarcAurele

      July 10, 2019 at 6:50 am

      You can try leaving it out or use a xanthan gum substitute.

      Reply
      • Brenda

        May 16, 2020 at 4:57 pm

        Xantuhum Gum? Didn't see that in the recipe. Is that why my mixture never got 'stiffer peaks'?

      • Lisa MarcAurele

        May 17, 2020 at 7:25 am

        Xanthan gum can be added as it helps stabilize the ice cream. The peanut butter should get the mixture thicker and hold "stiffer" peaks. But it's not essential to have those.

  14. Gloria

    July 05, 2019 at 10:23 am

    Is very good for me!

    Reply
  15. Angie

    May 28, 2019 at 7:34 pm

    Can I use coconut cream instead of dairy cream?

    Reply
    • Lisa MarcAurele

      May 28, 2019 at 8:44 pm

      Yes. I use coconut cream all the time in place of dairy cream.

      Reply
  16. Em

    May 28, 2019 at 2:14 pm

    Fantastic! Used cream cheese in place of peanut butter and added a small amount of strawberry chunks- turned out sooo good!

    Reply
  17. DebbieH

    August 01, 2018 at 10:51 am

    5 stars
    These are GREAT! I made them while my sisters were here visiting from Florida! A hit with me, them & my hubby! THANKS Lisa! (I used Gentle Sweet sweetener!)

    Reply
    • Lisa

      August 01, 2018 at 12:33 pm

      I've heard great things about Gentle Sweet so I may have to give it a try.

      Reply
  18. Carleen Bruce

    March 09, 2018 at 7:34 am

    Can anyone tell me if you could use peanut powder instead of peanut butter?

    Reply
    • Lisa

      March 09, 2018 at 9:53 am

      If you use the recommended conversion, it should work.

      Reply
  19. mindy

    March 09, 2018 at 12:19 am

    5 stars
    This couldn't have been easier and quicker to make! Best ice cream I've ever made and my fiance had no idea it wasn't regular sugar/milk ice cream!!

    Reply
  20. Rebecca

    April 07, 2017 at 11:20 am

    Would this work in a bite size form, like a mini muffin pan? I was thinking homemade bon-bons instead of on a stick?

    Reply
    • Lisa

      April 07, 2017 at 5:40 pm

      You can make these in any size. Bite size would work fine.

      Reply
  21. Tiffany Verloop

    August 26, 2016 at 11:28 am

    Has anyone tried making these chocolate on chocolate or chocolate on vanilla and leaving out the peanut butter?

    Reply
    • Lisa

      August 26, 2016 at 12:42 pm

      You can just use your favorite chocolate or vanilla ice cream recipe in place of the peanut butter one.

      Reply
  22. Beverly

    July 26, 2016 at 6:14 pm

    Can I assume you used sugar-free chocolate chips? Live the recipe. Perfect snack size for a sweet tooth.

    Reply
    • Lisa

      July 27, 2016 at 5:41 am

      I used low carb Lily's chips which use stevia as a sweetener and no sugar added.

      Reply
  23. Iris Moton

    November 30, 2015 at 7:25 pm

    I was wondering do these melt really fast? When I was looking up other ice cream recipes there was one that had almond milk and someone commented it melted very fast.

    Reply
    • Lisa

      November 30, 2015 at 7:59 pm

      Sugar free ice cream tends to be rock hard when frozen so no worries about it melting quickly!

      Reply
    • Leila

      July 12, 2020 at 8:49 am

      Hi,

      I tried your recipe yesterday but I was not able to take pops out of the mould in one piece. Ice cream tastes very good. But I wonder what I did wrong.

      Thank you
      Leila

      Reply
      • Lisa MarcAurele

        July 12, 2020 at 9:15 am

        With some molds, you may need to dip them in warm water so they can release easier.

  24. Brian Rota

    August 19, 2015 at 8:51 pm

    Have you tried the peanut butter ice cream in a zoku maker by any chance?

    Thank you
    Brian

    Reply
    • Lisa

      August 20, 2015 at 6:04 am

      I have not, but I've been considering getting one.

      Reply
  25. Dayla Dee

    August 05, 2015 at 2:07 pm

    Oooh! These look really good and so easy. Looking forward to trying them out, thanks!

    Reply
    • Lisa

      August 05, 2015 at 5:58 pm

      Much easier than I thought it would be. Doesn't take long for the shell to harden either.

      Reply
5 from 8 votes (1 rating without comment)

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