Blueberry Keto Ice Popsicles

Blueberry Keto Ice Popsicles
  • Prep Time
    10 Mins
  • Cook Time
    4 H (Freezing)
  • Serving
    8
  • View
    801

Blueberry Keto Ice Popsicles

This low-carb Blueberry Keto Ice Popsicles recipe – fruity, creamy and  frozen treats. These are perfect for a hot summer day. These sugar-free fat bombs on sticks perfectly could satisfy your sweet cravings.

Blueberry Keto Ice Popsicles

Low-carb diet and Keto Lifestyle doesn’t mean you can’t eat some good desserts. This Low-Carb, Keto Popsicles recipe makes delicious, sugar-free blueberry ice pops.  It uses just a few simple ingredients and is very easy to make it. Just mix and freeze, no cooking required.

The ice creams and popsicles can also be fortified with fruits, make your dessert more colorful, tasty and fiber rich.  Although most fruits are too high in carbs to include on a ketogenic diet, berries are an exception. The berries fit perfectly into the ice popsicles. Berries are low in carbs and high in fiber. Concretely, blackberries and raspberries contain as much fiber is digestible carbs. In addition, berries are loaded full of antioxidants which include vitamins A, C and E, that are so beneficial.

Frozen or fresh berries for keto popsicles?
Both frozen or fresh berries would work fine.

Blueberry Keto Ice Popsicles

Ingredients

Blueberry Keto Ice Popsicles

Nutrition

Per Serving: 1 Ice Popsicle

  • Daily Value*
  • Calories: 165.5
    8.3 %
  • Fat: 16.5 g
    10 %
  • Sodium: 12.18 mg
    0.5 %
  • Carbohydrate: 9.8 g
    24.5 %
  • Fiber: 0.55 g
    2.2 %
  • Sugar: 3.88 g
    9.7 %
  • Protein: 1.38 g
    1.8 %

    Directions

    This ice cream recipe is very easy to make, just mix and freeze, no cooking required.

    Step 1

    Whip the whipping cream until soft peaks form and then add sweetener (monk fruit or stewia).

    Step 2

    Combine 2 cups of blueberries, 1/2 cup whipping cream and sweetener in a food processor (blender) and blend until smooth. Put it in a plastic bowl for pre-freezing and blended twice in every half hour with a blender to keep its consistency even during freezing.

    Step 3

    Prepare the ice cream molds. I remodeled my own plastic mold a bit using a hand saw so I could insert a wooden stick. Next time, maybe I won't use plastic lids either, because if the ice cream mass is thick enough or a little already frozen, the wooden stick will stop inside.

    Step 4

    I put the whipped cream in a plastic bowl for pre-freezing and blended twice in every half hour with a blender to keep its consistency even during freezing. If your taste so requires, you can still sweeten it and add a vanilla aroma. After one to 1.5 hours, put it in shape mixed or layered with the blended blueberries.

    Step 5

    After one to 1.5 hours, put the pre-frozen whipped cream in shape mixed or layered with the blended blueberries.

    Step 6

    Freeze for at least 4 hours and then consume. It makes it easier to get out of the mold by heating the outside of the mold with hot water for a few seconds.

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