Dilly Bar Recipe

July is National Ice Cream Month! But honestly, I think every day is a great day for ice cream and who doesn’t love a Dilly Bar? I get asked all the time for a keto ice cream recipe that doesn’t require an ice cream machine and here is one of my low carb ice cream recipes that do not require one. You could also make this Cherry Dilly Bar recipe dairy free if needed!

Dilly Bar Recipe
 
Prep time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 cup heavy cream (or coconut milk if dairy free)
  • 1 cup unsweetened almond milk
  • 4 tablespoons Swerve confectioners (or 3 teaspoons stevia glycerite)
  • 1 teaspoon vanilla extract (or cherry extract)
  • Pinch of fine grain sea salt
  • Cherry Coating:
  • 6 TBS butter (or coconut oil if dairy free)
  • 4 tablespoons Swerve confectioners (or equivalent)
  • 1 tsp cherry extract
  • 1 tsp Natural Red Food Coloring
  • ⅛ tsp fine grain sea salt
Instructions
  1. Place heavy cream in a blender and purée on high until stiff peaks form. With blender on low, slowly add the almond milk, sweetener, extract and salt. Blend on low until just combined. Taste and adjust sweetness to your liking. Pour into dilly bar molds. Place a wood popsicle stick into the center of each filled mold. Place in freezer to chill for 3 hours or until set.
  2. Place the melted coconut oil or butter into a blender or mini food processor. Add natural sweetener, extract, natural food dye and salt. Puree until smooth. Dip frozen dilly bars into the coating. Place dipped bars on a piece of parchment and place back into freezer for 30 minutes to set. Store in airtight container in the freezer for up to a month.
Notes
Nutritional Info:
180 calories, 20g fat, 1g protein, 1g carb, 0.1g fiber

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About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

15 Comments

  • Christine says:

    Would cashew milk work with this recipe?

  • Ellen Tullos says:

    Great recipe thanks!!

  • GALEWHITE says:

    where do I find dilly bar molds?

  • Dan Burse says:

    Hi Maria
    My name is Dan Burse. I am 52 years old. I have type 2 diabetes and suffered a heart attack 5 years ago. I have been folliwing the keto lifestyle for the last year and a half. I cut out dairy after purchasing your 30 day keto cleanse book. I also do intermittent fasting most days. I am having trouble losing the extra weight. My glucose levels still fluctuate between 4-7. I want to make sure I’m getting my protein levels in daily but how do I do that in a 6-8 hour eating window? Also my cholesterol levels are very high. But I refuse to take statins. Any advice you might have for me would be greatly appreciated.
    Sincerely
    Dan

  • Chrissy Bryant says:

    Hi Maria, I just got done reading you and your husbands books “Keto”, wow amazing book and so much information. I do have one question for you that I’m hoping you can answer for me. I’m a vegeterian(I I do eat dairy but no meat) is it possible to do a Keto diet if I don’t eat meat?

  • Shelley LaFortune says:

    Maria,
    Does eating keto change sensitivity to sun? I have not used sunscreen this year (a first) and have been outside lots and have not burned. I recall finding a reference to this (by you, I think) and cannot recall the source (to return to it myself).
    Thank you kindly (for all that you do and share),
    Shelley

    • Maria Emmerich says:

      There is a lot of N=1 evidence from our clients that this is the case. They burn much less when keto. I believe this is due to the diet being low in inflammatory omega-6 vegetable and seed oils so the skin gets made up of more stable saturated fats making the skin less susceptible to burning. And of course eliminating the sugars. 🙂

  • We have nut allergies in my family. Can coconut milk be substituted for the almond milk?