Birthday Cheesecake Ice Cream Bars


  • 4 oz softened cream cheese
  • 3/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/3 cup Erythritol
  • 4 Heka Good Birthday Cake Batter Bars (Use code KETOMOOSE for discount!)
  • Optional: coconut sprinkles (dyed with food coloring)


Line a glass bread pan with foil. Butter the base and sides of the pan. Using a food processor, pulse Heka Good bars until they are pea size crumbs or smaller. Press half of the crumbs into the base of the pan, and set others aside. Beat softened cream cheese in mixer until smooth. Slowly add heavy whipping cream 1/4 cup at a time, and beat until fluffy. It should be the consistency of very heavy whipped cream. Add vanilla extract. Still mixing, slowly add erythritol or sugar substitute of your choice and mix until sugar substitute dissolves and is no longer grainy (taste is the best test for this). Pour mixture into prepared bread pan. Sprinkle remaining bar crumbs over the top. If desired, sprinkle colored coconut over the top as well. Cover with foil and freeze until firm, at least 6 hrs. Let soften for 5 minutes. Slice into six squares and serve.

Nutrition Estimate
Servings: 6
Amount per serving
Calories 220
Total Fat 16.8g
Net Carbohydrates 1.7g
Protein 11g
*Disclaimer: Nutrition is approximate.

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