Sugar Free Chocolate Peanut Butter Ice Cream Popsicles
Servings 10
Calories 170kcal
Ingredients
- 1 cup heavy whipping cream or for dairy free use canned coconut cream
- 1 tsp Chocolate liquid stevia or liquid monk fruit
- 1.5 cups unsweetened almond milk
- 1/2 cup natural peanut butter no sugar added
- 1/4 cup unsweetened cocoa powder
- 1 cup Sugar Free Magic Shell Optional
Instructions
- Mix by hand or use a blender or food processor to blend all the ingredients together, except the optional chocolate coating. Blend just for a few seconds to combine the simple ingredients. If you blend too long the popsicle mixture will become like whipped cream due to the heavy cream in the recipe. Taste and adjust sweetener as needed.
- Pour into popsicle molds and freeze for 2-3 hours or until hardened. Once hardened, remove by holding mold under warm running water to better facilitate release from molds.
- Place popsicles onto a parchment paper-lined baking sheet. Drizzle the chocolate coating or pour and spread coating with a spoon over both sides of popsicle if desired. Place back on baking sheet to freeze again for about 10 minutes or overnight.
Video
Notes
3 g net carbs
Brenda Notes:
This recipe was first published in May of 2015 and got an update of new photos and video in June 2018.
Nutrition
Serving: 1popsicle | Calories: 170kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 51mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 350IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.3mg