Craving a decadent, frosty treat without the sugar crash? Look no further! These Chocolate Raspberry Ice Pops are the answer to your summertime dreams. The classic, romantic pairing of rich chocolate and tangy raspberry comes together in a perfectly creamy, keto-friendly popsicle. With just a few simple ingredients and a blender, you’re only minutes away from prepping a guilt-free dessert that will keep you cool and satisfied all season long.
Ingredients
• Yield: 4 servings
• Prep time: 4 minutes, plus 4 hours to set
• 1 cup / 240 ml unsweetened almond milk
• 2 teaspoons confectioners’ style sweetener
• 3 tablespoons / 21 g unsweetened cocoa powder
• 2 ounces / 56 g cream cheese, softened (or coconut cream for dairy-free)
• 2 teaspoons raspberry extract
• ½ teaspoon fine sea salt
• Special Equipment
• 4 (3-ounce) ice pop molds
Instructions
1. Combine and Blend: Place the almond milk, sweetener, cocoa powder, softened cream cheese, raspberry extract, and sea salt into a high-speed blender. Blend on high until the mixture is completely smooth and creamy.
2. Fill and Freeze: Carefully pour the chocolate raspberry mixture evenly into four 3-ounce ice pop molds. Insert the popsicle sticks and place the molds in the freezer. Freeze for at least 4 hours, or until completely solid.
3. Store: Enjoy immediately or store the popsicles in the freezer for up to one month.
Nutritional Information
• Nutrition Information
• Serving Size: 1 popsicle
• Calories: 115
• Net Carbs: 2g
• Fat: 10g
• Protein: 3g
• Note: Nutrition is an estimate and may vary based on used.
Pro Tips
• Pro-Tips
• For a Darker Chocolate Flavor: Use 5 tablespoons of cocoa powder instead of 3 for a rich, dark chocolate experience.
• Ensure a Silky Smooth Texture: Make sure your cream cheese is at room temperature before blending to avoid any lumps and achieve a perfectly creamy consistency.
• Easy Release: To easily remove the popsicles from their molds, run the outside of the mold under warm water for 10-15 seconds before gently pulling.
• Add a Berry Surprise: Drop a few fresh or frozen raspberries into the molds before pouring in the chocolate mixture for a burst of real fruit flavor and texture.
FAQ
Q: What makes these chocolate raspberry ice pops keto-friendly
A: These chocolate raspberry ice pops are keto-friendly because they use low-carb ingredients. They are sweetened with a confectioners’ style sweetener instead of sugar and utilize unsweetened almond milk, unsweetened cocoa powder, and high-fat cream cheese, resulting in just 2g of net carbs per serving.
Q: How can I make these popsicles dairy-free
A: To make a dairy-free version of these popsicles, simply substitute the 2 ounces of cream cheese with an equal amount of full-fat coconut cream. This swap maintains the rich, creamy texture while keeping the recipe completely dairy-free.
Q: Can I use real raspberries in this recipe
A: Yes, you can definitely add real raspberries for extra flavor and texture. For a fun surprise, drop a few fresh or frozen raspberries into the ice pop molds before you pour in the chocolate mixture.
Q: How do I get a smooth texture without lumps
A: The key to a perfectly smooth and creamy texture is to ensure your cream cheese (or coconut cream) is softened to room temperature before blending. This prevents lumps and helps it combine seamlessly with the other ingredients in the blender.
