Sugar Free Keto Ice Cream Lollies. Just 0.5g of carbs each, and soft enough to bite into straight from the freezer.
These luscious ice cream lollies are perfect for storing in your freezer, ready to grab when you fancy a sweet treat. If you’re expecting guests, they’ll be a welcome after-dinner surprise, and no-one will realise they’re keto.
What will be your choice? Vanilla or chocolate? I know what I would choose – one of each!
Super easy, super quick, and super delicious. And so low-carb that you’ll feel compelled to have more than one.
How to Make Sugar Free Keto Ice Cream Lollies
For these creamy lollies, you need either 5 or 6 ingredients. Depending on whether you decide to make vanilla + chocolate ones, or just vanilla, or just chocolate. They are: cream, mascarpone or cream cheese, vanilla extract, allulose (or powdered erythritol) sweetener, gelatine powder, and cocoa powder.
No need for fancy equipment. A bowl, an electric whisk, lolly moulds, and a spatula will suffice.
Bloom the gelatine, heat it, and allow it to cool while you whip the other ingredients. Whisk in the gelatine water and scoop half the mixture into your first 4-lolly moulds.
Whip cocoa into the remaining half mixture and scoop into your second 4-lolly mould. Insert sticks and freeze.
If you decide to make them all chocolate flavour, remember to double the quantity (10g instead of 5g). The cocoa powder I use is 100% cocoa chocolatier standard. If your cocoa is weaker, you may need to increase the quantity a little more to obtain a strong enough chocolate flavour.
The gelatine isn’t optional. It’s what makes the bars biteable right out of the freezer and stops them dripping down your hand in warmer temperatures.
One option you certainly have is to use larger volume moulds to create fewer but bigger ices. By tripling each ingredient, I manage to fill 10 large (90ml) moulds. If you scroll down to the recipe notes, you’ll see macronutrients for the whole batch, so you can divide the values according to how many lollies you obtain and determine the carb count for each.
Give these Sugar Free Keto Ice Cream Lollies a go. They’re are effortless, simple, quick, ultra low-carb and super scrumptious.
Enjoy!
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Sugar Free Keto Ice Cream Lollies
Ingredients
- 60 g mascarpone cheese or cream cheese
- 80 g whipping cream
- ¼ tsp vanilla extract (U.S. option HERE)
- 25 g allulose (U.S. option HERE), or powdered erythritol (U.S. option HERE)
- 1/16 tsp beef gelatine powder (U.S. option HERE)
- 5 g Callebaut 100% cocoa powder (U.S. option HERE)
Instructions
- chill your lolly moulds in the fridge.
- stir gelatine powder into 50g cold water and leave it to bloom for 15 minutes; heat it to just below boiling point (microwave 800w for 30 seconds should do it); leave it to cool a little, then put it in the fridge.1/16 tsp beef gelatine powder
- while the gelatine water chills, combine all other ingredients except cocoa powder and whisk until you see light trails left by the whisk blades.60 g mascarpone cheese or cream cheese, 80 g whipping cream, 25 g allulose, ¼ tsp vanilla extract
- incorporate the chilled gelatine water and whisk again until the mixture turns from watery to a soft mousse.
- fill 4 moulds using 1/2 of the mixture, insert sticks and transfer to the freezer.
- whisk cocoa powder into the remaining 1/2 mixture and fill the other 4 moulds, insert sticks and transfer to the freezer.5 g Callebaut 100% cocoa powder
- once solid, remove the lollies from their moulds and place them in an airtight container back in the freezer.
- pop one out whenever you're ready to enjoy it - no need for thawing, as it will be soft and luscious straight out of the freezer.
Notes
Nutrition (vanilla batch): Kcal 219, F 22.2g, NC 2g, P 2.4g
Nutrition (each chocolate): Kcal 60, F 5.8g, NC 0.6g, P 0.8g
Nutrition (chocolate batch): Kcal 238, F 23.4g, NC 2.4g, P 3.4g Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately. Metric Scales UK Metric Scales U.S.
Nutrition
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