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Keto Ice Cream Bites

I scream, you scream, we all scream for ice cream (bites) Here’s the SCOOP (😏 see what I did there)…

I scream, you scream, we all scream for ice cream (bites)

Here’s the SCOOP (😏 see what I did there) for this low carb ice cream bite recipe!

If I could only choose one dessert to eat for the rest of my life, it would be ice cream. Any flavor…that is how much a love ice cream. Cool, creamy, and packed with SUGAR. But not this recipe! These Keto Ice Cream Bites are made with a healthy and low carbohydrate twist. 

Also, it is not totally convenient to pull out a tub of ice cream and scoop it into a bowl. This is where individual ice cream bites fit in. These little sweet treats are essentially ice cream balls covered with a melted chocolate coating. Another awesome aspect is that you can incorporate ingredients like walnuts or berries in the cream before freezing them for an extra burst of (healthy) flavor.

The recipe only requires four ingredients, and no cooking is required, besides a little microwave action.  What is not to love?!


INGREDIENTS & HEALTH BENEFITS FOR KETO ICE CREAM BITES

Heavy Cream – Heavy whipping cream contains necessary fat-soluble vitamins like Vitamin A, D, E, and K. Full-fat dairy products such as heavy whipping cream contain more of these vitamins than low-fat or nonfat dairy. This is why I always preach about full-fat dairy products over low or fat free. Fat-soluble vitamins are better absorbed by the body when they are consumed with fat.


Swerve Sweetener – Swerve is zero-calorie, non-glycemic and measures cup-for-cup like sugar. It’s sweet, safe and natural. It also works great with cold recipes because it dissolves very well.


Low Carb Chocolate – I used Trader Joes chocolate chips sweetened with maltitol, a low-glycemic index sugar alcohol. 13 g total carbs in a 25 g serving. Great for diabetics or others struggling with insulin resistance.  

Coconut Oil – Coconut oil is widely known as a “superfood”. The beautiful combination of fatty acids in coconut oil may have positive effects on your health, such as increasing fat loss, boosting brain function, and preventing heart disease.

Here are a few tips to help you create the best ice cream bite:

  1. Pop these little babies in an airtight container and you can freeze them up to 3 months.

2. Chill your equipment in the freezer for 20-30 minutes before starting. This will help when working with the ingredients.

3. Store bought keto ice cream is readily available these days. If you want to add a cool new flavor to your bites, grab a pint of keto ice cream and start with step 2 below.  Use your favorite or here are the brands I love….

HOW TO MAKE KETO ICE CREAM BITES

Combine heavy cream and swerve sweetener in a chilled metal bowl using a chilled whisk attachment of an electric mixer, whip until cream reaches soft peaks.

Scoop whipped cream into small silicone molds. I used a mini muffin pan mold like this one but you could use any shape, as long as it is roughly 1 inch to 1 1/2 inches in diameter. Any bigger and they will no longer be “bites”. You can also use a muffin tin pan lined with liners.

Place in the freezer for 1 hour, or until you’re able to remove the whipped cream from the mold in one piece.

In a microwave, melt chocolate and coconut oil together in a small bowl. Heat in 30 second intervals as to not burn the chocolate.

Dip each piece of whipped cream in the melted chocolate, and place on a cooking sheet. Sometimes, I sprinkle chopped up walnuts for an extra crunch.

Once you’ve dipped all the whipped cream pieces, place cookie sheet in the freezer until the chocolate sets.

Low carb ice cream bites

Keto Ice Cream Bites

The recipe only requires four ingredients, and no cooking is required, besides a little microwave action.  What is not to love?!
Prep Time 20 mins
Cook Time 0 mins
Chill Time 1 hr
Total Time 1 hr 20 mins
Servings 10 people

Ingredients
  

  • 1 cup Heavy Cream COLD!
  • tbsp Granular Swerve Sweetener
  • 1 cup Sugar Free Chocolate Chips I used Trader Joe's for this recipe
  • 1 tbsp Coconut Oil

Instructions
 

  • Combine heavy cream and swerve sweetener in a chilled metal bowl using a chilled whisk attachment of an electric mixer, whip until cream reaches soft peaks.
  • Scoop whipped cream into small silicone molds. I used a mini muffin pan mold like this one but you could use any shape, as long as it is roughly 1 inch to 1 1/2 inches in diameter. Any bigger and they will no longer be “bites”. You can also use a muffin tin pan lined with liners.
  • Place in the freezer for 1 hour, or until you're able to remove the whipped cream from the mold in one piece.
  • In a microwave, melt chocolate and coconut oil together in a small bowl. Heat in 30 second intervals as to not burn the chocolate.
  • Dip each piece of whipped cream in the melted chocolate, and place on a cooking sheet. Sometimes, I sprinkle chopped up walnuts for an extra crunch.
  • Once you've dipped all the whipped cream pieces, place cookie sheet in the freezer until the chocolate sets.
Keyword healthy dessert

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