Today I am going to share a recipe for keto creamy popsicles that has become a favorite in my house.
When you are on a low carb diet, finding a dessert that actually tastes like the real thing can be quite difficult, especially when you are craving something very cold and refreshing.
Many ice creams that you buy in the store are full of sugar or strange ingredients that you might not want to eat.
This recipe solves that problem by using high-quality ingredients that fit perfectly into your low carb lifestyle. It is a very satisfying treat that helps you cool down without breaking your diet rules.
One of the best things about this specific recipe is how simple the ingredient list is. It’s an amaizing recipe you will love!
👍 Why You’ll Love This Recipe
Uses Mascarpone for Extra Creaminess: Many homemade popsicles turn out very icy and hard, which makes them difficult to eat. This recipe solves that problem by using mascarpone cheese.
Helps Reduce Cravings: When you first start a keto diet, you might have strong cravings for your old favorite sugary desserts. Having a high-fat, satisfying treat like this ready in the freezer can save you from cheating on your diet.
Avoids Harmful Additives: If you look at the label of many low-carb ice creams in the store, you will see a lot of gums, stabilizers, and fillers.
These are added to improve texture but can sometimes cause stomach issues. This home recipe achieves a great texture naturally using the fat from the dairy. You get a clean, simple product without any unnecessary industrial ingredients.
✨ Recipe Ingredients
- 5.5 oz (155 g) Milk
- 5.5 oz (155 g) Mascarpone Cheese
- 5.5 oz (155 g) Heavy Whipping Cream
- 1 teaspoon Vanilla Powder
- 3/4 teaspoon Cocoa Powder (unsweetened) (use this powder – amazon link)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Heat the milk with cocoa powder, heavy whipping cream, and vanilla – on low heat (very important to keep it low – aoid scorching). Continue stirring until everything is well mixed.
Step 2
Remove from the heat and let it cool for 20 minutes.
Step 3
Blend the mascarpone cheese in a blender. Add the milk mixture, then mix until well combined.
Step 4
Pour the mixture into popsicle molds and freeze overnight. Enjoy!
💡Tips
1. Don’t Burn the Milk
When the recipe says to use low heat, this is actually the most important step for the flavor. Milk and heavy cream are very delicate, and if you turn the heat up too high to try and make it go faster, the milk will scorch on the bottom of the pot.
When milk scorches, it develops a burnt taste that will ruin the entire batch, and you will have little brown flakes floating in your white popsicle mixture.
Keep the heat on the lowest setting and stir it constantly with a spoon or a whisk. You only want to warm it up enough to dissolve the cocoa powder and vanilla, not boil it.
If you see bubbles rapidly coming to the surface, turn the heat down immediately or take the pot off the stove for a minute.
2. Let the Mixture Cool Down
After you heat the milk, cream, and cocoa, you really must let it cool for the full 20 minutes before adding it to the cheese. If you pour the hot liquid directly into the mascarpone cheese, the heat will cause the cheese to separate.
Mascarpone is very high in fat, and heat can make that fat turn into oil, making your mixture look curdled and lumpy instead of smooth and creamy.
By touching the side of the pot, you can check the temperature; it should feel lukewarm or room temperature, not hot to the touch.
3. Getting Them Out of the Mold
Sometimes, when you take the popsicles out of the freezer, they are stuck very tightly inside the plastic or silicone molds.
If you pull on the stick too hard, the stick might come out while the popsicle stays stuck inside. The best trick is to run a little bit of warm water over the outside of the mold for about 10 to 15 seconds.
Do not use hot water, as this will melt the popsicle too much. Just a little warmth helps loosen the edges, and then you can gently slide the popsicle out in one perfect piece without breaking it.
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FAQ
Can I use cream cheese instead of mascarpone?
Yes, you technically can use cream cheese if you cannot find mascarpone, but the result will be quite different. Mascarpone is an Italian cheese that is very buttery, rich, and has a mild flavor that blends perfectly into desserts without tasting “cheesy.”
Regular cream cheese has a tangy and sour taste that is more typical of a cheesecake. If you swap them, your popsicles will taste a bit more sour and yogurt-like.
Keto Creamy Popsicles
Print RecipeIngredients
- 5.5 oz 155 g Milk
- 5.5 oz 155 g Mascarpone Cheese
- 5.5 oz 155 g Heavy Whipping Cream
- 1 teaspoon Vanilla Powder
- 3/4 teaspoon Cocoa Powder unsweetened(use this powder – amazon link)
Instructions
- Heat the milk with cocoa powder, heavy whipping cream, and vanilla – on low heat (very important to keep it low – aoid scorching). Continue stirring until everything is well mixed.
- Remove from the heat and let it cool for 20 minutes.
- Blend the mascarpone cheese in a blender. Add the milk mixture, then mix until well combined.
- Pour the mixture into popsicle molds and freeze overnight. Enjoy!
Perfect