These delicious Keto Strawberry Shortcake Ice Cream Bon Bons are a low carb version of my favorite ice cream truck treat from when I was a kid! Relatively easy to make, these are healthier and even tastier than the real thing!
Strawberry Shortcake Ice Cream Bars… you remember the ones, right? That hot pink strawberry flavored core, surrounded with vanilla ice cream and then coated with pink and beige cookie crumbs?
I remember eating them with my brothers on sweltering summer days after walking down to the corner store with whatever spare change we could scrape together. And no matter how much I wanted to savor it and make it last, you had to eat it fast to avoid it melting and then sliding off the stick and landing on the sidewalk with a wet plop!
True story. ?
Mr. Hungry always loved those strawberry shortcake ice cream bars too, and one day a few years ago we were feeling nostalgic and decided to buy a box at the grocery store so Hungry Jr. could try them. Ugh, they were awful.
Maybe it’s from being keto for so long, or maybe it’s that food these days is so highly processed, but my adult palate did not enjoy them the way my childhood self did. It didn’t live up to the memory much at all for me – though Hungry Jr. did like them, so I decided to create a healthier version that I could make at home. That week I added them to a list I have of recipe inspiration for this website… and then promptly forgot all about it.
It was only recently that I was scrolling through my list of ideas for summer recipe inspiration and found “remake as keto strawberry shortcake ice cream bars” tucked in there. It had been years, but I finally got around to tackling them last week – and let me tell you it was worth the wait!
To keep it simple, I opted to not use the hot pink core for these, but rather a basic strawberry ice cream. Also, to make these easy to serve and eat, I went for the 2 inch “bon bon” rather than trying to mold them onto a stick. The coating is my basic keto shortbread recipe in two flavors and colors, which I baked and then mixed in a plastic baggie. Then I put the frozen ice cream balls into the bag and rolled to coat – it was pretty easy and mess free!
The flavor tho? SPOT. ON.
Except not the gross flavor that is the reality of today’s store bought strawberry shortcake ice cream bars – but the flavor I remember from my childhood! Or maybe it’s just what the store-bought ones wish they could be. Either way, these keto strawberry shortcake ice cream bon bons were amazing – and so totally worth the small amount of effort to make them!
I tested them out on some non keto friends and they were a huge hit, and brought back fun childhood food memories for all of us.
Even if you didn’t grow up on the original version like we did, these Keto Strawberry Shortcake Ice Cream Bon Bons are sure to be a hit – with both adults and kids!
Perfectly portion controlled, you can make a bunch and store them in an airtight container in the freezer so you’ll have them for whenever a craving strikes! ?
Keto Strawberry Shortcake Ice Cream Bon Bon Recipe Notes:
I’m providing you with a keto strawberry ice cream recipe should you decide to make your own, but honestly if your grocery store sells a low carb strawberry ice cream that is keto friendly, then you’ll be saving yourself some time and effort by just buying it. In fact you can get Halo Top strawberry ice cream delivered to your door by Amazon so you don’t even have to leave the house! #lazyketogoalz
I’ll provide the nutrition info for the coating separately below – that way you can use the nutrition info from whatever ice cream you prefer to come up with a total by serving.
I flavored half of my shortbread crumbs with strawberry extract – if you can’t find it in stores you can order it online through Amazon or other retailers.
I also added a drop of red food coloring to get an authentic pink color for the photos, but that is strictly optional and you can skip it if you prefer to avoid the red dye.
These tasty Keto Strawberry Shortcake Ice Cream Bon Bons will remind you of the classic ice cream truck version – only healthier and even more delicious! Low carb, Atkins, gluten free and grain free.
FOR THE STRAWBERRY ICE CREAM:
- 2 cups heavy whipping cream
- 1⁄4 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1⁄3 cup granulated erythritol sweetener
- 1 cup hulled strawberries
FOR THE SHORTBREAD CRUMBS:
- 3 tablespoons butter, melted
- 1 cup superfine blanched almond flour
- 1/4 cup granulated erythritol sweetener
- 1/2 teaspoon strawberry extract
FOR THE ICE CREAM BALLS:
- 3 cups low carb strawberry ice cream, soft enough to scoop
- 1 cup mixed shortbread crumbs (see instructions below)
TO MAKE THE STRAWBERRY ICE CREAM:
- Combine cream and almond milk in a medium microwave safe bowl.
- Microwave for 2 minutes.
- Add vanilla, sweetener and egg yolks to heated cream and stir until combined.
- Microwave for one minute. Stir.
- Microwave for 30 seconds, stir.
- Microwave for another 30 seconds, stir. (Don’t try to do this all in one step or you’ll end up with sweet scrambled eggs – alternatively you could heat it in a saucepan until thickened.)
- Strain into a chilled bowl to get any lumps out and chill in the freezer for 15 – 20 minutes until cold.
- Meanwhile, blend your strawberries in a food processor or magic bullet until slightly chunky.
- When your custard mixture is chilled, pour it into an ice cream maker and follow the manufacturer’s instructions.
- When the ice cream is at a soft serve consistency, slowly pour in your strawberry mixture.
- Spoon into a container, cover, and freeze until firm enough to scoop.
FOR THE SHORTBREAD CRUMBS COATING:
- Preheat the oven to 325 degrees (F)
- In a medium bowl, combine the melted butter, almond flour, and sweetener.
- Stir with a fork until well mixed and crumbs form.
- Transfer approximately half of the mixture to a separate bowl.
- Add the strawberry extract (and red food coloring if using) to one of the bowls and mix well.
- Line a small cookie sheet with parchment paper.
- Press the strawberry flavored mixture into one side of the pan, and the plain mixture into the other side of the pan.
- Bake the shortbread for 10 – 12 minutes or until just golden.
- Remove from the oven and cool for 15 minutes.
- Break up into large crumbs and combine them.
- Store in an airtight container or bag in the refrigerator for up to one week, or in the freezer for up to three months.
TO MAKE THE ICE CREAM BALLS:
- Scoop the ice cream into 18 two-inch balls with a small scoop. Place the ice cream balls on a cookie sheet lined with parchment paper and freeze for 30 minutes or until firm. (Don’t worry if they aren’t perfectly round, you can mold them in the crumbs later.)
- Place the crumbs in a small plastic bag, and roll the firm ice cream balls in the coating one at a time, placing them back on the parchment paper once coated.
- You’ll have to work quickly so they don’t melt into a mess. If they soften too much, put them back in the freezer until firm enough to work with.
- Once all the balls are coated return to the freezer for 30 minutes, or until firm.
- Store in an airtight container in the freezer for up to 3 months.
3 bon bons = 4g net carbs
Nutrition info for just the shortbread crumbs: 156 calories, 15g fat, 4g carbs, 2g fiber, 2g net carbs, 4g protein
- Serving Size: 3 bon bons
- Calories: 436
- Fat: 45g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 8g