Keto Strawberry Ice Cream Popsicles
Today we are making Keto Strawberry Ice Cream Popsicles! These popsicles are made with four simple ingredients: strawberries, coconut cream, maple syrup and vanilla, making it an easy recipe for the summer!
Whether you choose to combine strawberries and coconut in a smoothie, a parfait, a cake, or even in a frozen dessert like popsicles or ice cream, the result is a delightful and irresistible treat that captures the essence of the season. The combination of these two flavors brings a tropical flair to your palate and instantly transports you to a sunny, beachside retreat. So, when looking for a refreshing summer dessert, strawberries and coconut are a match made in culinary heaven!
Key Ingredients for a Low Carb Popsicle
To create these popsicles, you will need fresh strawberries, which provide a burst of natural sweetness and a vibrant, juicy texture. Strawberries are a fantastic addition to any summer dessert as they are low in net carbs, making them suitable for those following a keto diet or aiming to reduce their sugar intake. Packed with antioxidants, vitamins, and fiber, the strawberry flavor offers numerous health benefits and a delicious taste!
The other main ingredient of these popsicles is the creamy coconut cream. This luscious ingredient brings a tropical touch to the dessert, transporting your taste buds to an exotic paradise. Coconut cream, extracted from full-fat coconut milk, provides a rich and velvety texture that complements the strawberries perfectly. Moreover, coconut cream is a fantastic source of healthy fats.
For the sweetener, I used traditional maple syrup but you can also use a keto liquid sweetener, which is linked below in the substitutions.
By creating your own homemade keto strawberry ice cream popsicles, you not only have full control over the quality of ingredients but also get to enjoy a guilt-free dessert that satisfies your sweet tooth while keeping your carb intake in check. So, beat the summer heat and treat yourself to these creamy and delightful popsicles. The perfect fusion of strawberries and coconut that captures the essence of the season and leaves you craving for more.
Why You’ll Love This Keto Strawberry Ice Cream Popsicles
Single Serving: These popsicles are already divided into servings! All you have to do is pull one out of the popsicle mold when ready to serve, making it an easy way to make separated portions to serving later.
Less Sugar: Traditional popsicles are full of sugar. This delicious recipe uses a lot less sugar per popsicle than grocery store brands, making them perfect for a healthier dessert.
Refreshing Summer Dessert: What better way to cool down on a hot summer day? Sweet strawberries and coconut fruit-flavored desserts are the perfect blend for a summer recipe. Their combination creates a refreshing and tropical flavor profile that is synonymous with the summer season! Strawberries bring a burst of juicy sweetness, while coconut adds a creamy and exotic touch to the dessert.
The vibrant red color and natural sweetness of strawberries perfectly complement the light and subtly sweet taste of coconut. When incorporated into a summer dessert, these flavors transport your taste buds to a tropical paradise, making it an ideal treat for hot and sunny days.
Substitutions: Coconut Milk
Coconut Milk: Use full-fat, canned coconut milk, which acts as a heavy cream replacement in ice cream or frozen desserts. You can either refrigerate the can overnight to get the cream to rise to the top. This is the thick white stuff that comes to the top, then you scoop it out and use it the next day.
Or buy a can of pure coconut cream itself. Coconut cream has around 10 grams of carbs per cup, or around 4 grams per one-third cup and a little extra that’s used in this recipe. That comes out to about 1 gram of carbs per popsicle coming from this ingredient.
Do not substitute with a lower-calorie milk, as it will change the creamy texture to be more icy. Almond milk or other plant-based milks don’t contain as much fat, and therefore provide less creaminess, than coconut milk.
Substitutions: Strawberries
Strawberries: Use fresh strawberries as they will be the easiest for blending. You can even try this with other fresh berries, such as raspberries, blueberries or blackberries! Ferries are lower carb than other fruits, and strawberries clock in at around 12 grams per cup. This comes to 3 grams per popsicle, since the recipe makes four servings.
Substitutions: Vanilla & Sweetener
Vanilla: Use vanilla extract or vanilla flavor. I use an alcohol-free, vanilla flavor versus a vanilla extract from Simply Organics.
Maple Syrup: Use pure maple syrup (the bottle should only have one ingredient – just maple syrup and no extra additives). Substitute with agave nectar or another liquid sweetener of choice.
Making keto dessert recipes always includes the need for keto sweeteners, such as monk fruit or erythritol, as traditional sugars are higher in carbs.
So for a low carb sugar substitute, check out this recipe. Traditional maple syrup has around 13 grams of carbs per tablespoon, which is a little over 4 grams per popsicle. Switching to a keto liquid sweetener will reduce this number.
Keto Ice Cream Popsicles Notes
- The total net carbs per popsicle, with regular maple syrup, is 8 grams per popsicle. Using a low-carb sweetener would be 4-5 grams instead, as the carbs would be coming from the coconut cream and strawberries only.
Delicious Ice Cream Recipes You’ll Love
No Churn Vegan Pistachio Ice Cream: This no churn ice cream recipe uses no condensed milk, egg yolks or heavy whipping cream like regular ice cream recipes – and no ice cream maker! Instead, pistachios and avocado provide fats for a creamy base and a beautiful color to this ice cream.
If you make these 4-Ingredient Keto Strawberry Ice Cream Popsicles, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Keto Strawberry Ice Cream Popsicles
Equipment
- Popsicle Molds
- High-speed blender or food processor
Ingredients
- ⅓ cup coconut cream
- 1 cup fresh strawberries
- pinch pink salt
- ¼ tsp vanilla extract
- 1 tbsp pure maple syrup
- 2-3 tbsp coconut cream extra, for swirling in after
Instructions
- Blend together all ingredients in a high speed blender except the extra coconut cream.
- Get 4 popsicle molds. Fill each popsicle mold up halfway with the strawberry puree mixture.
- Add in a little bit of the extra coconut cream here, as shown in the pictures. This is to add a little extra coconut flavor in between the strawberries mixture. Then fill the remaining mold with the strawberry mixture.
- Freeze for about 6 hours.
- Remove the popsicles from the freezer and run the molds under hot water until they easily slide out. Enjoy!
Notes
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Storage
- Store in popsicle molds in the freezer for up to one week.
