Sea Salt Caramel Keto Ice Cream Bars
How to Make It
Step
Recipe Steps steps 6 4 h 15 min
Step 1
To a bowl, add the almond milk, heavy cream, 2 tbsp caramel sauce, allulose, salt, and vanilla extract. Whisk until the sweetener dissolves completely. Set the bowl aside.
Step 2
Place the silicone molds on a flat tray or board. Insert the wooden sticks in the holes. Pour the ice cream mixture into the mold.
Step 3
Freeze the ice cream bars for 4-8 hours. Once they are frozen, take them out of the molds and place them on a board covered in parchment paper. Return the ice cream bars to the freezer.
Step 4
Place the chocolate chips and coconut oil in a microwave-safe bowl and heat them in 20-second intervals until most of the chips melt. Stir until you get a homogeneous chocolate sauce. Let the chocolate mixture cool down to room temperature.
Step 5
Take each ice cream bar out of the freezer one at a time and dip it in the melted chocolate. Tilt the bowl to the side and use a spoon to help coat the bar. Return the bar immediately to the freezer, and repeat with the others.
Step 6
Once completely frozen, take the bars out of the freezer and drizzle with the remaining caramel sauce. Sprinkle with an optional pinch of flaked salt. Serve immediately, or store for later.
Ingredients
- Cream Heavy Whipping – 0.75 cup, fluid (yields 2 cups whipped)
- Almond milk – 0.25 cup
- Allulose, powdered – 3 tbsp
- Sugar Free Caramel Syrup – 4 tbsp
- Salt, sea salt – 0.5 tsp
- Vanilla extract – 0.5 tsp
- Chocolate chips, sugar free – 0.5 cup, whole pieces – regular
- Coconut Oil, Refined – 1 tbsp
- Sea Salt Flakes – 0.13 tsp