Chocolate Cherry Ice Cream Bars- Sugar Free & Low Carb!

These chocolate cherry ice cream bars are my current summer obsession. And they’re low carb and sugar free!

My love of chocolate covered cherry ice cream is nothing new. Baskin Robbin’s Cherries Jubilee ice cream has been my favorite since childhood. And whenever I got to pick an ice cream from the big freezer in the lunchroom, I would look for the cherry brown cow bars. My obsession started with dreaming up a way to make them sugar free and low carb.

I think I’ve nailed it. And the only special equipment you’ll need is a blender and popsicle molds.

I started with an admittedly rich base of dark cherry ice cream.

[bctt tweet=”I started with an admittedly rich base of dark cherry ice cream. #lowcarb #recipe “]

Wait…how can dark cherries be low carb? Well, each bar has a total of 2 dark cherries cut into quarters, which add about one whole gram of carbs to the bar. If you are strictly no carb, then you can easily leave those out.

Next, I dunked the bars into warm, smooth, dreamy…

chocolate.

A few dips and they had the perfectly crisp chocolatey exterior of my dreams.

Hello, lovelies!

I stashed them back into the freezer to firm up a bit, and then…

*swoon*

Let me just say that I would not trade this for anything out of the ice cream chest freezer back in middle school. This recipe made 4 bars.

I found the cherry chocolate ice cream bars to be everything I had imagined them to be…[bctt tweet=”I found the cherry chocolate ice cream bars #recipe to be everything I had imagined them to be #lowcarb #THM “]with chunks of dark cherries, creamy cherry flavored ice cream, and a crisp chocolate shell. They’re rich, decadent, and filling. I didn’t create these to be a low calorie snack…but they are low carb and sugar free. I’m saving these as a really special treat, or to avoid a major temptation.

For an everyday chocolate cherry treat, I stick to this much lighter Chocolate Covered Cherry sugar free milkshake.

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Chocolate Covered Cherry Ice Cream Bars- Sugar Free & Low Carb!

 

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These cherry chocolate ice cream bars are rich, decadent, and SO amazing! They are a very big treat, and are worth every teensy bit of waiting.

Author: Gwen

Recipe type: Dessert

Ingredients

• 1 cup heavy whipping cream
• 1 Tablespoon sweet blend -or- 1 Tablespoon erythritol or xylitol + 1/16th tsp stevia extract
• ½ teaspoon cherry extract
• ¼ teaspoon almond extract
• 2 teaspoons juice from thawed mixed berries or 2 raspberries and 3 blueberries to add color, optional
• 8 frozen dark sweet cherries, cut into quarters, optional
  
  Chocolate Shell
• ¾ cups refined organic coconut oil
• 1 Tablespoon sweet blend -or- 1 Tablespoon erythritol or xylitol + 1/16th tsp stevia extract
• 1 ounce unsweetened baking chocolate
• 3 Tablespoons heavy whipping cream
• 1 Tablespoon cocoa powder

Instructions

1. Blend 2 Tablespoons sweetener of your choice. Set aside.
2. Combine heavy cream, 1 Tablespoon of the powdered sweetener (+stevia if using), extracts, and optional berries or berry juice in a blender. Beat until it forms soft whipped cream.
3. Fold in cherries if using.
4. Pack to fill line of your ice cream mold. Mine held about 6 Tablespoons per ice cream bar. I used all of the mix to make 4 bars.
5. Freeze overnight or until very solid.
   
   Chocolate Coating
6. Chop unsweetened baking chocolate. Add to small sauce pan with 3 tablespoons of cream, cocoa powder, and remaining powdered sweetener (+ stevia if using).
7. Warm on low heat, stirring until chocolate and sweeteners melt together.
8. Add in coconut oil, and whisk to get a smooth finished product. You want it slightly warm for the dipping.
9. Pour chocolate through a strainer (if there are any lumps) into a narrow, tall container that your ice cream bars will fit into.
10. Line your surface with a square of wax paper.
11. Remove bars from freezer, and run the plastic holder under cool water to loosen the pops from the mold.
12. Dip each ice cream bar into the warm chocolate, tipping the container to cover all sides. Dip until you have the coating thickness that you desire.
13. Allow the chocolate shell to set for just a few seconds and then place on wax paper.
14. Continue dipping until all bars are completed.
15. Freeze to firm, and enjoy.

Notes

Notes: Your yields may vary. My molds made 4 ice cream bars. I figured the nutrition data for each bar to be:
ice cream only- 22 fats and <2 carb w/o cherries added or <3 carbs each with cherries
chocolate coating- 15 fats and ½ carb per bar.
So each chocolate covered bar is 37 grams of fat and about 3 carbs with cherry pieces or 2 carbs without.

I poured the rest of the chocolate coating into a candy mold and chilled it. I used about ⅔ of the batch for coating the ice cream. I will either eat the leftovers as candy or melt them back down to make homemade magic shell.
This recipe is *not* low calorie, but it is low carb and sugar free. On the Trim Healthy Mama plan, it would be a heavy S recipe.

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Resources: my favorite brands via Amazon & Trim Healthy Mama (affiliate links)

• Cherry flavoring
• Almond extract
• Refined coconut oil– or you can use extra virgin coconut oil if you want the coconutty flavor.
• My favorite cocoa (I buy it at Costco)
• Ice Cream Molds- this is what I used- I found them at a local big box store for under $2. But this or THIS is what I really want.
• Sweet Blend can be found at the Trim Healthy Mama store

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