Keto Snickers Ice Cream Bars

I have been meaning to figure out a keto Snickers ice cream bar for awhile. I thought it would be easy but of course there are many pitfalls when it comes to working with keto caramel. The easiest way I found to make them is in popsicle molds. I tried to get fancy and make them look exactly like snickers bars and you end up needing a lot of time to let them set after each step, otherwise you get a real mess.

But first each element of the keto snickers ice cream bar. I used all recipes I already had. My snickers bar recipe with real nougat, caramel and peanuts ( https://www.ketoupgrade.info/post/keto-low-carb-nougat-made-into-snickers). The only thing I changed in this recipe is adding an extra tablespoon of heavy cream to make it a chewier caramel even when it is frozen. So for tips and tricks to making caramel with pictures and all check out the link above.

The ice cream part is my no churn ice cream recipe where I just use heavy cream, some sweetener and homemade keto sweetened condensed milk. Super easy recipe, especially if you make the sweetened condensed milk in a big batch and have some on hand in the freezer (which is what I do often). For the recipe and tips and tricks for the sweetened condensed milk check out this blog post ( (https://www.ketoupgrade.info/post/keto-sweetened-condensed-milk )

Keto Sweetened Condensed Milk (Big Batch)

2 Cup Heavy Cream

3/4 Cup Allulose

4 Tbs. Salted Butter (optional)

1 tsp. Vanilla Extract

Instructions:

1. Place heavy cream and Allulose in a heavy bottom sauce pot and turn heat to medium and whisk until all the sweetener is dissolved

2. Once mixture starts to simmer, reduce heat to medium low and simmer for 20-30 minutes, depending on how low the heat is set, stirring frequently

3. When the mixture has reduced to a little over 2 Cups of liquid (I test in a measuring cup first) and it has become a tan color, turn off heat, strain into heat proof vessel and add the butter and vanilla extract, stir to combine

4. Chill for at least 1 hour in the refrigerator or overnight (stir every ten minutes if possible to distribute the butter, not crucial)

Macros for sweetened condensed milk:

1949 Calories

210 g Fat

13 g Total Carbs

0 g Fiber

13 g Net Carbs

13 g Protein

And then the chocolate coating I did was essentially making my own keto chocolate. I do this for a few reasons. I can control the sweetness and the viscosity of the coating, plus it's much cheaper than buying keto chocolate and you need less chocolate so it will be less carbs. With the measurements below you will get a nice thin coating on the bars so it melts as you eat it instead of cracking of in chunks. I also discovered that if you use different kinds and brands of keto chocolate you may need more coconut oil to thin out the chocolate coating. On my experiments for the snickers ice cream bars, I used Lily's dark chocolate chips and the coating was way to thick, which is also why I think I ran out of chocolate to coat all the bars. When I used Lily's semi-sweet chocolate chips, I can easily coat 12 ice cream bars. On my last test I added 30 more grams of coconut oil to the dark chocolate chips and was able to coat more than the earlier tests and they are a thinner coat on the ice cream, which I think will be a better eating experience than biting into the bar and all the chocolate falling off.

The easier way to do this is to use popsicle molds, I will have the ones I used for the test linked below with all the rest of my amazon links. I know for a fact the caramel doesn't stick to these molds which are also silicon, which is why I think it just might be the 8x8 silicon I happen to have. If you use the same popsicle molds as me you will be able to make 12 with the caramel and peanuts and you may still have some no churn ice cream left for a few more molds. Then just dip like the original ice cream bars, you do need to be careful pulling the popsicles out of the molds because the caramel does like to separate from the ice cream. Follow this tutorial ( https://youtu.be/yhHGxovw7bI ) to get the ice cream bars out and to dunk.

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Keto Chewy Caramel and Peanut Layer

160g/about 1 Cup Granular Allulose

2 Tbs. Water

56 g Salted butter (4 Tbs.)

1 oz./2 Tbs. Heavy cream

1 tsp. Vanilla extract

60 g Roasted peanuts (or more if you like)

Instructions:

1. Make the caramel by heating the allulose, water over medium low heat, simmer with a lid if crystals are forming, using a pastry brush and water, wet the sides of the pot if you see allulose cooking on the side

2. While that is cooking place the 60 grams of peanuts equally into 12 popsicle molds

3. Cook the allulose until it is a deep amber color around 350 degrees

4. Cut the heat and add the heavy cream and whisk quickly

5. Add the butter and vanilla extract and whisk vigorously

6. Divide the caramel into the bottom of the 12 popsicle molds, it will be enough to just cover the peanuts, let cool for a bit then place into the freezer to get down to at least room temperature

7. Once placed in the freezer you can begin making the no churn ice cream

Keto No Churn Ice Cream Recipe:

300 g Heavy Cream (chilled) (about 1 1/4 Cups) (https://youtu.be/Qk7KJZoQzhU)

8-30 g Powdered Monkfruit (optional, to taste)

Liquid Stevia (optional)

250 g Keto Sweetened Condensed Milk (about a cup)

1 tsp. Caramel Extract (or any you prefer)

Instructions:

1. Make the keto sweetened condensed milk and let chill in refrigerator for an hour or until room temperature ( https://youtu.be/Qk7KJZoQzhU )

2. Whip the heavy cream with sweetener of choice to soft peaks

3. With whipped cream on medium speed, slowly add in the sweetened condensed milk

4. Whip until thick being careful not to over whip

5. Place mixture in molds of choice, making sure to get the whipped cream all the way into the bottom before spreading the mixture flat, I made 12 popsicles out of this batch

6. Place the popsicle sticks in carefully and straight for best eating experience

7. Freeze for at least 6 hours or over night

8. Unmold the popsicles and place on a parchment lined pan, store in the freezer while melting the chocolate coating

   
   

Chocolate Coating- More than you will need so it's easier to dip the bars

4oz. Baker's Chocolate (chopped)

80 g/ 5-6 Tbs. Coconut oil (I like refined so it doesn't taste like coconut)

15-45g Powdered Erythritol Sweetener (to taste)

Liquid stevia to taste

Instruction:

1. Heat the coconut oil to 170 degrees or so and pour over chopped chocolate, should use a tall skinny container for easier dipping

2. Stir to combine, if all chocolate chips don't melt, heat on 50% power for 10-15 seconds

3. Stir to melt the residual chips, and continue to stir until the chocolate is between 86-88 degrees

4. If it is taking too long because it is warm in your house you can stand in front of the refrigerator and stir to cool faster

5. Once at the right temperature, grab out the ice cream bars from the freezer

6. Taking one at a time, tip the container of chocolate and dip all four sides into the chocolate and let the excess chocolate drip off the bar

7. Place flat on the parchment paper and repeat until all ice cream bars are coated

8. Place back in the freezer for an hour before transferring them to a freezer bag to store

   
   

Macros using all the ingredients above making 12 bars

320 Calories

32 g Fat

9 g Total Carbs

2 g Fiber

5 g Sugar Alcohol

2 g Net Carbs

4 g Protein

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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.

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