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

  1. Place all of the ingredients in a blender and puree until smooth. Taste and adjust the sweetness to your liking.
  2. Pour the mixture into four 3-ounce ice pop molds. Place in the freezer for at least 4 hours before serving.
  3. Store in an airtight container in the freezer for up to a month.
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