Last updated on January 23, 2025
This summer, treat yourself with a wonderful Keto Choco Bar Ice Cream with a delightful chocolate covering.
With the scorching heat of summer engulfing my small city, the irresistible craving for ice cream becomes all too real.
On the Keto diet, in terms of satisfy that desire to eat.
Nothing beats the heavenly delight of a Keto Choco Bar Ice Cream.
It delivers creamy indulgence without the carbs.
Add a sprinkle of crushed nuts or shredded coconut for extra crunch and flavor.
The frozen bars are dipped in a rich, sugar-free chocolate coating, offering the perfect blend of smooth and crunchy textures.
I must admit, this was my first time experimenting with coconut cream.
I instantly fell in love with its texture and flavor. The end product is a deliciously smooth and creamy ice cream.
Just like my other recipes, this one is a breeze to make and will transport your taste buds to a state of pure bliss.
A stick of peanut butter ice cream covered in a layer of crisp dark chocolate is the epitome of delight.
Many people often wonder how I stay away from traditional Indian foods.
I plan to follow this lifestyle forever. I don’t miss the carb-laden staples at all.
Well, let me tell you, on Keto, I enjoy a wide variety of delectable foods, from meats.
And veggies to pickles, desserts, smoothies, and now, even ice creams.
Choco Bar Ice Cream is a creamy, low-carb treat perfect for summer cravings.
Made with heavy cream, unsweetened cocoa powder, and a keto-friendly sweetener.
This ice cream is rich in flavor and healthy fats.
You’ll be surprised that mangoes are a beloved fruit in Indian summers.
Sit in a large bowl on my dining table throughout the season.
Yet I haven’t felt the urge to take even a single bite.
“Just one bite I can avoid now. I’ve done that and moved on.
Try the Keto Choco Bar Ice Cream recipe and go above and beyond.
By covering it with chocolate, the crispy outsides make it even better.
Keto Choco Bar Ice Cream
Equipment
- Blender
- Microwave
- Pan
- Bowl
Ingredients
- 100 gm Real Thai Coconut Cream
- 50 gm Zucchero Peanut butter creamy
- 100 gm Britannia Processed Cream Cheese
- Sweetener of your choice
For Chocolate Sauce
- 1 tbsp Hershey’s Dark Chocolate Cocoa Powder
- 3 tbsp Coconut Oil
- Sweetener
Instructions
- Place the cream cheese on the kitchen counter for some time. When it comes to room temperature add it to the blender.
- Measure the peanut butter and melt it in the microwave for a minute. Add it to the blender too.
- Blend it nicely for a few minutes, until a creamy consistency is reached.
- Fill the mounds with the mixture and freeze overnight or for at least four to five hours.
- Next day de-mould the ice cream. And put in a plate.
- In a pan heat some coconut oil on low heat. Add some cocoa and sweetener to the pan and stir on low heat. switch off the heat and wait for a minute.
- Now hold the bar over the pan and pour the hot cocoa on it. You will have to do this fast or the bar will melt.
- Keep the bar upright in a bowl and put it back in the deep freezer for ten minutes.
- After about fifteen minutes take it out and coat it once again with the cocoa and coconut oil. Put it back in the deep freezer for another ten minutes.
- Your peanut butter choco bar is ready. Enjoy !
Notes
Healthy fats and free of refined sugar, it’s a refreshing treat that satisfies cravings.
Dip the frozen bars in melted sugar-free chocolate for a crunchy coating.
It’s the perfect blend of creamy and chocolaty indulgence, keeping your carb count low.
Enjoy this dessert guilt-free staying cool and committed to your keto diet!
