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    Home / Recipes / Keto Desserts

    Chocolate Peanut Butter Low Carb Ice Cream Bars

    By Lisa MarcAurele · Jul 7, 2020 · 44 Comments

    69.3K 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 7 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 mins
    Cook Time:3 hrs
    Total Time:3 hrs 10 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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    Comments

      « Previous 1 2
    1. 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
    2. 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
    3. 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
    4. 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
    « Previous 1 2

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