These Sugar-Free Ice Cream Bars are raspberry ice creams that 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 sugar-free diet. Since the raspberries have plenty of natural sugar, Sugar-Free Ice Cream Bars didn’t go wild with the sugar substitute additions, so they maintain much of that tart raspberry flavor.
Homemade Raspberry Ripple Ice Cream Bars Recipe by Laura
These ice cream bars are sugar-free, low carb, gluten-free, and keto, so we have pretty much all bases covered. They also only have 3.7 net carbs per bar! If you want a dairy-free and paleo option you can make these with coconut milk instead of cream. Easy breezy!
You can use fresh or frozen raspberries here, it doesn’t matter. This recipe is from fresh raspberries from the summer garden that was frozen rock solid and likely way past their prime. They were still perfect in this recipe.
Raspberries are a great low carb option. A cup of raspberries has 7 net carbs. A perfect berry to use in low carb baking and low carb treats. Plus they taste AMAZING!
Sugar-Free Ice Cream Bars
Use your favorite 1:1 sugar substitute
Powdered is preferred over granular, as it blends better and has a nicer texture. Erythritol and xylitol also tend to get grainy when cold, but we see that the powdered versions to do it much less. 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. The powdered sweetener we recommend is So Nourished Monk Fruit Blend, with almost no aftertaste at all.
Swerve and stevia will work perfectly fine here as well as does any powdered erythritol or xylitol.
Just remember, xylitol is poisonous to dogs and cats, so if that’s your choice and you have little furry friends running around, be aware that it can be deadly for them.
Sugar Free Ice Cream Bars
- 2 cups heavy cream
- 4 cups raspberries (2 cups of juice)
- 1/2 cup erythritol
- 1 tsp Vanilla
- Cook raspberries over a low heat with a half cup of water. Cook the raspberries until the juices release.
- Press the raspberries through a sieve, and press out as much juice as you possibly can.
- Reserve 2 cups of raspberry juice and (optional) add 1 tbsp of vodka.
- Mix heavy whipping cream with vanilla and powdered erythritol and separate into 2 bowls. (optional) Add 1 tbsp of vodka.
- Add 1/2 cup of raspberry juice to one of the bowls of cream, and 1 1/2 cup to the other.
- Pour mixtures into a popsicle mold alternating between the colours. Pour gently so the mixtures don't completely blend.
- Freeze until solid.
- Remove from popsicle mold and store wrapped with a bit of parchment in a freezer bag for up to a month.