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Soft & Creamy Keto Caramel Macchiato Ice Cream Bars

I love ice cream bars as a nice portion controlled snack, I have issues with whole pints of ice cream, so these ice cream bars are perfect. I've tried keto ice cream bars in the past and they had no flavor, just cold boring frozen food, sooo unsatisfying! So I got to experimenting and came up with a regular keto chocolate dipped ice cream bar ( ). It is so customizable though, options are endless. This recipe is just one of many I've come up with over the years. Hope you enjoy, and you will if you love coffee as much as I do!

This ice cream bar is made using my easy no churn keto ice cream recipe, with my keto sweetened condensed milk. The sweetened condensed milk uses allulose because it is the only alternative sweetener I've tried that doesn't crystalize when it is heated. I tried using erythritol 3 times to make sweetened condensed milk and it was a fail every time. So grab some allulose off Amazon, I promise you won't be disappointed!!! (Allulose - )

To make this sweetened condensed milk check out the video to see the perfect color and thickness you are going for-

The only other essential ingredient in this no churn ice cream is heavy cream. Other than that you can use several different sweetener or a combo of sweeteners to your liking. After much testing I discovered my perfect sweetness was a bit of powdered monkfruit/Erythritol and a few drops of vanilla and/or caramel liquid stevia into the heavy cream before you whip it.

The molds I used were silicon popsicle molds I bought on Amazon ( ) but any fat bomb mold would work. The dipping will just be a little different, more like dipping my Keto Girl Scout thin mint cookies but using the more runny chocolate coating ( )

Then the chocolate I used was unsweetened bakers chocolate sweetened with some powdered monkfruit/erythritol blend but any keto chocolate can be used. You can also add any extracts or flavored stevia you would like to the chocolate to give it a different flavor and more sweetness. I used refined coconut oil to thin the chocolate but if you use unrefined you will get a coconut flavor to your chocolate. Can also add chopped nuts of any kind to the chocolate to get a crunchy coating on the ice cream bars. Or once coated before it hardens you can sprinkle with course sea salt or other keto decoration.

Amazon Affiliate Links:

Popsicle Molds-

Silicon spatulas-

Emersion Blender -

Hand Mixer I love -

Restaurant 10 in Spatulas-

Infrared Thermometer -

Lakanto powdered monkfruit-

Anthony's powdered monkfruit -

SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce

Peppermint stevia-

Liquid Stevia -

Sweetleaf Sweet Drops Liquid Sweetener, Caramel -

(As an Amazon Associate I earn from qualifying purchases)

Keto No Churn Coffee Caramel Ice Cream Recipe:

300 g/ml Heavy Cream (chilled) (about 1 1/4 Cups)

8-15 g Powdered Monkfruit/Erythritol (to taste)

5 drops Vanilla Liquid Stevia (optional, to taste)

A squirt of Caramel Stevia (to taste)

1 1/2 Tbs. Instant Espresso Powder (or more instant coffee granules, to taste)

1 tsp. Caramel Extract

250 g Keto Sweetened Condensed Milk (about a cup, room temp)


  1. Make the keto sweetened condensed milk and let chill in refrigerator for an hour or until room temperature or take out already made sweetened condensed milk to come to room temperature

  2. Whip the heavy cream with sweetener of choice, instant espresso and extract to soft peaks

  3. Stream in the sweetened condensed milk into the whipped cream on slow speed

  4. Once it is all added, whip until stiff peaks

  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 11 popsicles out of this batch

  6. If using popsicle molds place the stick in carefully and straight for best eating experience

  7. Freeze for at least 4 hours or over night

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

Chocolate Dip Coating

3 oz. Unsweetened Bakers Chocolate

60 g Coconut oil (refined if you don't want coconut flavor, 1/4 Cup)

22-30g Powdered Monkfruit/Erythritol (1-2 Tbs.)

Liquid regular or flavored stevia (to taste, optional)


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

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

  3. Stir to melt the residual chunks, 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 of 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 if you get 11 and use all the chocolate

280 Calories

29 g Fat

7g Total Carbs

1 g Fiber

3 g Sugar Alcohol

3 g Net Carbs

3 g Protein

If you would like to support the channel in some way or thank me for the recipes and work I do there are several links below you can use.

Also for any questions you can find my email address or contact me through my website.

I have a PO box for anyone interested in sending things also.

Code for 20% off- KETOUPGRADECHEF

Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As an Perfect Keto Associate I earn from qualifying purchases.

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.


Alycia J Distefano

P. O. Box 56

Derby, NY 14047

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Keto Upgrade e-mail -

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