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.
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.