Diabetic-Friendly Chocolate Ice Cream Bars
🧾 Ingredients
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- 3 tbsp unsweetened cocoa powder
- ¼–½ cup erythritol or monk fruit sweetener (to taste)
- 1 tsp vanilla extract
- Pinch of salt
- ½ tsp xanthan gum (optional, for creaminess)
- Sugar-free chocolate (for coating, optional)
👩🍳 Instructions
- Mix the base
In a bowl, whisk together cream, almond milk, cocoa powder, sweetener, vanilla, and salt until smooth. - Improve texture (optional)
Add xanthan gum and blend briefly—this helps prevent iciness. - Freeze
Pour into popsicle molds or a small tray. Insert sticks if using molds. - Set
Freeze for 4–6 hours (or overnight) until solid. - Optional coating
Melt sugar-free chocolate and dip the frozen bars for a crunchy shell. Refreeze for 10–15 minutes.
💡 Tips for Diabetics
- Use monk fruit or erythritol blends to avoid blood sugar spikes
- Choose unsweetened cocoa (no added sugars)
- Watch portion size—even low-carb desserts can add up
- You can add a little peanut butter or nuts for healthy fats
