Raspberry Ice Cream Bars

These Raspberry Ice Cream Bars are perfect on a hot day when you want something cold, but not overly sweet. No ice cream maker or churning required. These are perfect for a low carb, keto, or sugarfree diet.

Raspberry Ice Cream Bars
Homemade Raspberry Ripple Ice Cream Bars Recipe and Content by Laura of Sugar Free Sprinkles

When summer comes and you’re looking for something sweet, nothing satisfies like good, old-fashioned ice cream. Thank goodness, it’s so easy to make ice cream into a low carb treat. These Raspberry Ice Cream Bars contain only a few ingredients, they are super simple to make, and would make a great healthy, sugar free addition to your dessert list.

Tips in Making Raspberry Ice Cream Bars

You can use fresh or frozen raspberries, it doesn’t matter.  You can make it straight out of the freezer or use a store bought package of fresh raspberries from your local market.

Use your favorite 1:1 sugar substitute.  Use powdered erythritol or xylitol because it blends better and has a nicer texture. However, if you don’t have powdered erythritol or xylitol and only have granular, go ahead and give it a blast with a high-speed blender, or food processor. Swerve and stevia will work perfectly fine here as well.

Just remember, xylitol is poisonous to dogs and cats. But if you chose to use it and you have little furry friends running around, be aware that it can be deadly for them.

Remove the Raspberry Seeds. If you want a creamy texture, remove the seeds to keep your ice cream bar from having a grainy texture.

Cook with very low heat. To get the juice and not the seeds, gently cook the raspberries over very low heat with a bit of water. Once the juice releases, use a strainer to separate the juice from the seeds and pulp. After that, use the back of a spoon and press the raspberries against the strainer.

Add 2 tablespoons of vodka.  This is optional. The alcohol helps prevent some of the ice crystals from forming and keep the bars from freezing solid. You can skip the vodka all together, however, the texture is better when the vodka is included.

Tips for Freezing your Ice Cream Bars

Use a silicone popsicle mold. Prying them from the silicone molds are quicker and easier! Just run a bit of warm water over the bottoms of the molds and give them a tug until they pry free.

You can store them in small freezer bags or sometimes wrap them in small pieces of parchment paper and store them all together in a big freezer bag. These ice cream bars will last up to four weeks if stored well in the freezer.

Other dessert recipes you might like to try: Keto Pumpkin Chocolate Muffins, Easy Keto Cheesecake Fluff, Nut Bars Keto Snacks

Raspberry Ice Cream Bars
Sugar Free Ice Cream Bars
Print Recipe
These Raspberry Ice Cream Bars are perfect on a hot day when you want something cold, but not overly sweet. No ice cream maker or churning required. These are perfect for a low carb, keto, or sugarfree diet.
Servings Prep Time
10 bars 20 minutes
Passive Time
4 hours
Servings Prep Time
10 bars 20 minutes
Passive Time
4 hours
Raspberry Ice Cream Bars
Sugar Free Ice Cream Bars
Print Recipe
These Raspberry Ice Cream Bars are perfect on a hot day when you want something cold, but not overly sweet. No ice cream maker or churning required. These are perfect for a low carb, keto, or sugarfree diet.
Servings Prep Time
10 bars 20 minutes
Passive Time
4 hours
Servings Prep Time
10 bars 20 minutes
Passive Time
4 hours
Ingredients
Servings: bars
Instructions
  1. Cook raspberries over a low heat with a half cup of water. Cook the raspberries until the juices release.
  2. Press the raspberries through a sieve, and press out as much juice as you possibly can.
    Raspberry Ice Cream Bars2
  3. Reserve 2 cups of raspberry juice and (optional) add 1 tbsp of vodka.
  4. Mix heavy whipping cream with vanilla and powdered erythritol and separate into 2 bowls. (optional) Add 1 tbsp of vodka.
  5. Add 1/2 cup of raspberry juice to one of the bowls of cream, and 1 1/2 cup to the other.
  6. Pour mixtures into a popsicle mold alternating between the colours. Pour gently so the mixtures don't completely blend.
  7. Freeze until solid.
  8. Remove from popsicle mold and store wrapped with a bit of parchment in a freezer bag for up to a month.
Share this Recipe

Read Previous

Black Bean Mushroom Soup

Read Next

Low Carb Chocolate Cake