Let’s be honest: sometimes you just want a sweet bite. Something rich, cold, and chocolatey. Without the sugar crash or carb overload. That’s where these keto ice cream bonbons come in. They're dreamy little chocolate-dipped clouds of whipped cream, and they just so happen to be low in carbs, sugar-free, and totally keto-friendly.
What Are Ice Cream Bonbons?
Think of them as tiny frozen treats with a creamy vanilla center and a crisp chocolate shell. They’re like those nostalgic ice cream bites you’d beg for as a kid, only these are better: clean ingredients, no weird preservatives, and you don’t need an ice cream maker to make them.
Whether you need a quick after-dinner treat or something to cool down with in the summer, these bonbons hit the spot.
Ingredients You’ll Need
For the Ice Cream Filling:
- ½ cup heavy whipping cream
- 2 tablespoons keto powdered sweetener (like erythritol or monk fruit)
- ¼ teaspoon vanilla extract
- ½ teaspoon or 1 sheet unflavored gelatin
- 2 teaspoons cold water
For the Chocolate Coating:
- ⅔ cup sugar-free chocolate chips or finely shredded chocolate
- 2 teaspoons coconut oil
- Sugar-free sprinkles (optional, but fun!)
Let’s Make Ice Cream Bonbons
- Whip the Cream: In a mixing bowl, beat the heavy whipping cream, powdered sweetener, and vanilla until the mixture thickens. Don’t stop until you get that creamy, fluffy consistency you dream about.
- Add the Gelatin: In a separate small bowl, whisk together the unflavored gelatin and cold water until fully combined. Let it sit for a minute, then add it into the cream mixture. Beat everything together again until stiff peaks form. This helps the bonbons hold their shape.
- Freeze the Mounds: Scoop out tablespoon-sized mounds of the whipped cream mixture and place them on a baking-lined pan or tray. Freeze these for 15 to 20 minutes. Just long enough to make them firm but not rock solid.
- Make the Chocolate Shell: While the mounds chill, melt the chocolate and coconut oil together. You can do this in the microwave in 30-second intervals (stirring in between) or use a double boiler. Once it's smooth and shiny, it's ready to go.
- Coat the Bonbons: Take the frozen mounds out of the freezer. Either dip them into the melted chocolate using a fork or drizzle the chocolate over them and swirl with a knife for a marble effect. Work quickly so the whipped cream doesn't melt.
- Final Freeze: Pop the chocolate-coated bonbons back into the freezer for 10-15 more minutes, until the chocolate shell is firm. If you’re adding sugar-free sprinkles, sprinkle them on right after coating. Before the shell sets.
Tips & Flavor Variations
- Flavor Fun: Add a drop of peppermint extract or orange zest to the whipped cream for a twist.
- Chocolate Choices: Use dark chocolate, milk-style, or even white chocolate alternatives. Just make sure they’re sugar-free.
- Nutty Crunch: Press a few crushed nuts into the coating before it sets.
- Dairy-Free Option: Use canned coconut cream instead of whipping cream and a vegan gelatin substitute.
How to Store These Treats
Store your bonbons in an airtight container in the freezer. They keep well for up to 2 weeks, but honestly? They probably won’t last that long. Just let them sit at room temperature for a minute before biting in for the perfect creamy center.
Why You’ll Love These
These keto ice cream bonbons are the perfect blend of creamy and crunchy, rich and refreshing. They satisfy your dessert cravings without undoing your day of healthy eating. Whether you make them for a summer BBQ or just a solo Netflix night, they’re a low-effort, high-reward treat.
If you’re someone who’s always looking for smart ways to indulge, these little frozen gems are your new go-to. Keep a stash in your freezer, and thank yourself later.
📖 Recipe
Sugar-Free Ice Cream Bonbons Recipe
Ingredients
For the Ice Cream Filling
- ½ cup Heavy Cream
- 2 tablespoon Sugar-Free Sweetener powdered
- ¼ teaspoon Vanilla Extract
- 1 sheet Unflavored Gelatin or ½ teaspoon gelatin
- 2 tablespoon Cold Water
For the Chocolate Coating
- ⅔ cup Sugar-Free Chocolate chocolate chips or shredded chocolate
- 2 tablespoon Coconut Oil
- Sugar-Free Sprinkles optional
Instructions
- In a mixing bowl, beat the heavy whipping cream, vanilla, and powdered sweetener until thickened.
- In a small bowl, whisk the gelatin and the cold water until combined. Add to the mixer and beat until stiff peaks form.
- Scoop 1 tablespoon-sized mounds of whipped cream onto a pan or tray. Freeze for 15-20 minutes.
- Melt the chocolate chips and coconut oil in the microwave or using a double boiler until smooth.
- Remove ice cream mounds from the freezer and coat each with melted chocolate or drizzle over the ice cream and swirl with a knife to create a marble effect.
- Optionally, sprinkle with sugar-free sprinkles. Freeze for another 10-15 minutes until firm.
Did You Make My Recipe?
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Nutrition Facts
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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