These are frozen ice cream bars made from a no-churn base of heavy cream, almond milk and erythritol, with sugar-free caramel sauce folded through and a pinch of sea salt. You pour the mixture into silicone bar molds, top it with melted coconut oil and freeze it. The recipe makes 6 bars, with 15 minutes of work and 4 to 6 hours in the freezer.
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Each bar has 3 grams of carbohydrates on the card. There is no cooking and no ice cream machine.
What Goes into the Bars
The full amounts are in the recipe card at the bottom.
- Heavy cream (1 ½ cups): the rich, creamy base.
- Unsweetened almond milk (1 cup): keeps the bars low carb and the texture smooth.
- Erythritol (¾ cup) or another keto sweetener: sweetens without sugar. Monk fruit or stevia also work, but they differ in sweetness, so adjust the amount to taste.
- Vanilla extract (1 teaspoon) and sea salt (½ teaspoon): the vanilla rounds out the flavor, and the salt balances the sweetness.
- Sugar-free caramel sauce (½ cup): folded in to give the bars their caramel flavor.
- Coconut oil (1 tablespoon, melted): drizzled over the top of each mold.
- Crushed keto-friendly chocolate or nuts (1 cup, optional): sprinkled on top for crunch.
Mixing and Filling the Molds
Whisk the cream, almond milk, erythritol, vanilla and salt in a bowl until the sweetener is fully dissolved. This prevents a gritty texture in the finished bars. Then gently fold in the caramel sauce until it is evenly distributed, so the caramel runs through every bar.
Pour the mixture into silicone ice cream bar molds, filling each about three-quarters full to leave room for expansion as it freezes. Fill carefully and tap the molds gently on the counter to avoid air pockets. Drizzle with the melted coconut oil and sprinkle on the chocolate or nuts if you like.
Insert sticks and freeze for at least 4 to 6 hours, until completely solid. Freezers differ, so if the bars are slow to set, check the temperature and allow more time.
Unmolding and Storing
Run warm water over the outside of the molds for a few seconds, then gently pull the bars out. If you do not have silicone molds, small paper cups or muffin tins lined with parchment paper can stand in.
Wrap leftover bars individually in plastic wrap, or keep them in an airtight container or a resealable bag with as much air removed as possible. They keep up to 2 to 3 months in the freezer.
Ways to Change Them
- Chocolate: add a few tablespoons of unsweetened cocoa powder to the base before freezing.
- Mocha: add a tablespoon of instant coffee.
- Almond: add a few drops of almond extract.
- Nutty caramel: mix chopped pecans or almonds into the base before pouring.
- Seasonal: a teaspoon of pumpkin spice in the fall, or a few drops of peppermint extract for the holidays.
- Dairy-free: replace the cream with full-fat coconut cream and the almond milk with a non-dairy milk.
What to Serve with Them
Fresh raspberries or strawberries add a tart contrast to the cream. A bit of heavy cream whipped with erythritol makes a topping. For drinks, herbal tea such as chamomile or peppermint works, as does coffee with a splash of heavy cream and a sprinkle of cinnamon.
Time and Nutrition
Prep takes 15 minutes and there is no cooking, so the total time is the 4 to 6 hours of freezing. One bar has 210 calories, 20 grams of fat, 3 grams of carbohydrates and 3 grams of protein, according to the card.
FAQ
Can I use a different sweetener?
Yes. Monk fruit or stevia work, though they differ in sweetness, so adjust to taste.
How long do the bars last in the freezer?
Up to 2 to 3 months in an airtight container or a resealable bag.
Can I make them dairy-free?
Yes. Use full-fat coconut cream instead of the heavy cream and a non-dairy milk instead of the almond milk. The bars stay creamy.
Can I make them richer?
Swirl a little extra sugar-free caramel sauce on top before freezing, or mix in chopped nuts or chocolate chips.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Sea Salt Caramel Keto Ice Cream Bars: A Delicious Treat!
Ingredients
Instructions
In a mixing bowl, combine the heavy cream, almond milk, erythritol, vanilla extract, and sea salt. Whisk until the sweetener is fully dissolved and the mixture is well combined.
Gently fold in the sugar-free caramel sauce until evenly distributed throughout the mixture.
Pour the mixture into silicone ice cream bar molds, filling each mold about three-quarters full.
Drizzle the melted coconut oil over the top of each mold and sprinkle with crushed chocolate or nut toppings if desired.
Insert sticks into the molds and freeze for at least 4-6 hours or until completely solid.
To remove the bars, run warm water over the outside of the molds for a few seconds, then gently pull the bars out.
Notes
For a chocolate version, add unsweetened cocoa powder to the base mixture before freezing.
Experiment with different flavors by adding a few drops of almond extract or a tablespoon of instant coffee for a mocha twist.
Nutrition
| Serving Size | 1 bar |
|---|---|
| Calories | 210 calories |
| Sugar Content | 0g |
| Sodium Content | 0g |
| Fat Content | 20g |
| Saturated Fat Content | 0g |
| Unsaturated Fat Content | 0g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 3g |
| Fiber Content | 0g |
| Protein Content | 3g |
| Cholesterol Content | 0mg |