Low Carb Peanut Butter Ice Cream Bars
These Low Carb Peanut Butter Ice Cream Bars are so rich you’ll never know they are keto, dairy, sugar, and grain free, and Trim Healthy Mama friendly. They are smooth and creamy without needing an ice cream machine and they taste like cookie dough! These keto peanut butter cookies are the best!
These are the perfect anytime treat if you are missing ice cream. While many of the store-bought low carb ice creams are tasty they are missing the creaminess and richness of full-fat dairy or coconut products. You can’t have a pint of ice cream with under 400 calories that is as decadent as these.
I’ve been making this keto peanut butter dessert for YEARS and my kids still ask for it all the time. I love that they love it because it’s one of those snacks that I don’t feel guilty giving them, at all.
When you can combine deliciousness and minimal net carbs, why wouldn’t you? I suggest enjoying one of these after a light meal. As I said previously they are rich. They are also very filling. I added nutrition facts based on making 10 pops but since the since of popsicle molds vary the nutrition will vary as well.
Speaking of keto-friendly, be sure to check out my Keto Blueberry Pie Bars for another low carb treat.
Ingredients
Coconut milk – I love the flavor of coconut that comes from using this milk.
Unsweetened vanilla almond milk – Make sure that you use unsweetened as the vanilla will be a strong flavor.
Sweetener – This is the go-to sweetener that keeps me easily on my keto diet.
Egg yolk – You can use the egg whites to make an omelet so don’t throw them out.
Raw cacao butter – Adds a delicious pairing with the peanut butter.
Peanut butter – Using natural creamy peanut butter is key for a smooth texture. Also, make sure it’s natural peanut butter and free of any added sugars.
Sugar-free chocolate chips – I prefer semi-sweet but you can vary it up.
Coconut oil – This helps to thin out the chocolate so that it’s easy to drizzle.
How To Make Low Carb Peanut Butter Ice Cream Bars
Step One: Combine coconut milk, almond milk, and the sweetener in a saucepan over low heat. Simmer for 1 hour or until reduced by 1/4.
Step Two: Put the egg yolks in a large glass bowl. While whisking vigorously slowly pour the hot milk mixture over the yolks. Add the raw cocoa butter and peanut butter and stir until the cocoa butter melts and the mixture is smooth.
Step Three: Chill for 6-8 hours. Pour into an ice pop mold. Freeze until firm.
Step Four: Melt chocolate. Remove the pops from the mold and put them on a piece of wax paper. Drizzle the chocolate on the pops. Wrap individually in plastic wrap and store in the freezer.
Variations
Use another variety of nut butter – Any nut butter will actually work really well with this gluten-free treat. Almond butter and hazelnut butter are good choices.
Add some maple syrup – If you want to make them sweeter, a little bit of maple syrup works great.
Vanilla – Add some vanilla extract to boost the flavor.
Chocolate Coating for Ice Cream Bars
At first, I tried dipping the bars into melted chocolate. That was a mess and I don’t recommend it. My chocolate seized and got thick before it even coated the bars. Drizzling worked much better.
The easiest way to drizzle the chocolate mixture over the top of these classic peanut butter treats is to use a fork! It works great.
Note on Special Ingredients
The reason these ice cream bars are more ice cream-y than ice-y is the addition of egg yolks and raw cocoa butter. They freeze firm enough to unmold and serve but are still soft enough to bite. If they are too hard just leave them out for a few minutes before enjoying.
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Low Carb Peanut Butter Ice Cream Bars
Equipment
Ingredients
Peanut Butter Ice Cream:
- 27 oz coconut milk (2 cans)
- 1 cup unsweetened vanilla almond milk
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 egg yolks
- 1 cup raw cacao butter
- 1/3 cup peanut butter
Chocolate Coating:
- 1/2 cup sugar-free chocolate chips
- 1 tsp coconut oil
Instructions
- Combine coconut milk, almond milk, and the sweetener in a saucepan over low heat. Simmer for 1 hour or until reduced by 1/4.
- Put the egg yolks in a large glass bowl. While whisking vigorously slowly pour the hot milk mixture over the yolks. Add the raw cocoa butter and peanut butter and stir until the cocoa butter melts and the mixture is smooth.
- Chill for 6-8 hours. Pour into an ice pop mold. Freeze until firm.
- Melt chocolate. Remove the pops from the mold and put on a piece of wax paper. Drizzle the chocolate on the pops. Wrap individually in plastic wrap and store in the freezer.
Notes
Nutrition
Originally Published April 19, 2017. Revised and Republished August 22, 2022.
Thank you so much for the recipe! I can’t wait to try it.
Thank you so much for the recipe! I can’t wait to try it! Can I sub monk fruit sweetner or stevia for the sweetner?
Yes, if you mean a monk fruit blend like Lakanto you will need more, 1.5 to 2 times as much. For a pure stevia extract you need a lot less. Ice cream bars are very forgiving when switching up the sweetener. I suggest just tasting as you add it.
Can I use heavy cream instead of coconut milk? and if so, how much? Thanks!
You can use the same amount. Or half the amount plus almond milk.
So yummy! It’s fun to have an ice cream treat.
Where do you buy cocoa butter? I have not been able to find it.
I have purchased it online. I haven’t seen it in a local store. Maybe whole foods? I don’t have one locally though.
These look amazing!!! Is there anything I can substitute for the raw cocoa butter?
I have not tried subbing for it. I think if you use unsweetened chocolate they would work. And just be more chocolatey. The cost per pound is similar though so I recommend trying the raw cocoa butter at least once 🙂