Ingredients
Scale
- 1 1/2 cups (357 g) cold heavy whipping cream
- 1 cup (240 g) full-fat canned coconut milk, well stirred
- 1/2 cup (100 g) allulose, powdered if coarse
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 5 ounces (140 g) sugar-free dark chocolate baking chips
- 2 tablespoons (28 g) refined coconut oil
Instructions
- Add the cold heavy whipping cream to a large mixing bowl and beat with a hand mixer on medium speed until soft peaks form. With the mixer running, add the powdered allulose gradually, then add the vanilla and continue beating just until medium peaks form.
- In a separate bowl, whisk the well-stirred canned coconut milk with the salt until smooth. Fold it into the whipped cream in three additions, stopping as soon as the mixture is evenly combined.
- Spoon the mixture evenly into eight silicone ice cream bar or popsicle molds. Tap the mold gently on the counter to release large air pockets, level the tops, and insert the sticks.
- Freeze for at least 6 hours, or overnight, until the bars are completely solid.
- Unmold the frozen bars and arrange them on a parchment-lined tray. Return them to the freezer for 20 minutes while you prepare the coating.
- Combine the sugar-free dark chocolate chips and coconut oil in a microwave-safe bowl or tall heatproof cup. Microwave in 20-second intervals, stirring after each, until almost melted. Stir until smooth, then cool for about 5 minutes so the coating is fluid but not hot.
- Working with one bar at a time, dip the frozen bar into the chocolate and let the excess drip off. Place it on parchment and return it to the freezer. Repeat with the remaining bars, keeping the undipped bars frozen while you work.
- Freeze the coated bars for 10 minutes, or until the shell is fully set. Let a bar stand at room temperature for 3 to 5 minutes before eating if your freezer keeps them very firm.
Notes
- Use full-fat canned coconut milk, not refrigerated coconut milk beverage, for the intended texture.
- Powder coarse allulose so it dissolves more easily in the cold cream.
- Do not let water or condensation get into the chocolate; even a small amount can make melted chocolate seize.
- Nutrition is an estimate per 1 of 8 bars. It uses USDA composition data for heavy cream, canned coconut milk, vanilla extract, and coconut oil; FDA guidance of 0.4 kcal per gram for allulose; and the current label for LILY’S Dark Chocolate Style Baking Chips as the representative sugar-free chocolate. Other chocolate brands can change calories, fiber, sugar alcohols, and total carbohydrate.
- The listed total carbohydrate includes allulose and the carbohydrates declared on the chocolate label. Using the common low-carb subtraction method for fiber, allulose, and the representative chocolate’s labeled sugar alcohols gives about 3.5 g net carbs per bar under these assumptions; net carbs are not an FDA-defined Nutrition Facts line.
- Store the finished bars wrapped in the freezer at 0°F (-18°C) or below. For best texture, use within a few weeks.
- Prep Time: 20 minutes
- Freezing Time: 6 hours 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Keto