Yield: 4 servings Prep time: 5 minutes
One thing that I always have stocked in my freezer are keto ice pops, and this new strawberry cheesecake ice pop is my kids’ favorite one yet! In the summer I am all about easy recipes. Ice pops are something that even my boys can make, and they are so tasty on a hot summer day.
4 ounces cream cheese (½ cup)
½ cup unsweetened almond milk, homemade (here) or store-bought
¼ cup Swerve confectioners’-style sweetener or equivalent amount of powdered or liquid sweetener (see here)
2 teaspoons strawberry extract
Pinch of fine sea salt
4 ounces fresh strawberries, hulled
SPECIAL EQUIPMENT:
4 (3-ounce) ice pop molds
- Place all of the ingredients in a blender and puree until smooth. Taste and adjust the sweetness to your liking.
- Pour the mixture into four 3-ounce ice pop molds. Place in the freezer for at least 4 hours before serving.
- Store in an airtight container in the freezer for up to a month.
