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–+ servings

Keto Strawberry Swirl Ice Cream Bars

These creamy strawberry swirl ice cream bars with a chocolate shell are a dreamy frozen treat. Low carb and keto friendly, they are perfect for satisfying your sweet tooth.
Keto Strawberry Swirl Ice Cream Bars
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 bars
Calories 329 kcal
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Ingredients
  

For the Base

  • 2 cups Heavy Whipping Cream
  • 4 oz Cream Cheese, softened
  • 1/3 cup Powdered Erythritol
  • 1 tsp Vanilla Extract

For the Strawberry Swirl

  • 1 cup Fresh Strawberries, hulled
  • 2 tbsp Powdered Erythritol
  • 1 tsp Lemon Juice

For the Chocolate Shell

  • 4 oz Sugar-Free Dark Chocolate, chopped
  • 1 tbsp Coconut Oil

Equipment

  • food processor
  • loaf pan
  • fine mesh sieve

Instructions
 

  • Make the strawberry swirl by blending the fresh strawberries, powdered erythritol, and lemon juice in a small blender or food processor until smooth. Pour through a fine mesh sieve to remove the seeds. Set the puree aside.
  • Beat the cream cheese and powdered erythritol together until smooth, about 2 minutes. Add the vanilla extract and mix well.
    In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  • Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on all sides. Pour the cream mixture into the pan and smooth the top.
  • Drizzle the strawberry puree over the surface in lines. Use a toothpick or thin stick to drag through the puree in a zigzag pattern, creating a beautiful swirl. Do not over-mix.
  • Cover with plastic wrap and freeze for at least 6 hours or overnight until completely solid.
  • Use the parchment to lift the frozen block out of the pan. Slice into 8 even bars and place them on a parchment-lined baking sheet. Return to the freezer for 15 minutes.
  • Melt the sugar-free dark chocolate and coconut oil together until smooth. Dip the bottom half of each frozen bar into the chocolate, or drizzle it over the top. Place back on the parchment and freeze for 10 more minutes until the chocolate sets. Store in the freezer.

Nutrition

Serving: 1servingCalories: 329kcalCarbohydrates: 5gProtein: 3gFat: 33g
Keyword keto ice cream bars, low carb, strawberry swirl, sugar free dessert
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