Desserts, Recipes, Snacks, Uncategorized | 98 comments
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These Easy Low-Carb Fudge Popsicles are rich, creamy, and chocolatey. These delicious treats can be part of a low-carb, ketogenic, Atkins, LC/HF, gluten-free, and Banting diets.
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When I was little, maybe 5 or 6 years old, my parents let me spend a week or so at myaunt and uncles farm in northern Pennsylvania. I loved spending time with the cows and exploring the farm with my cousins. My cousins and I played hide and seek, picked wild flowers, spent time at the county fair, and caught lightning bugs together. If I was really lucky, sometimes one of my cousins would even let me sit on her horse for a few minutes. What could be better?
Those summer days were hot, and we would get sweaty playing and working on the farm. The farmhouse didn’t have any air conditioning, but what it did have was a seemingly never ending supply of popsicles in the freezer. My favorites were the fudge flavored. It’s a good thing my aunt turned a blind eye, because I must have eaten dozens of these chocolatey treats.
Now, as the days get warmer, the heat reminds me of sitting on the chest freezer with my cousins slurping away at a fudge flavored popsicle. With these memories in mind, I worked on this recipe.
These fudge popsicles are a grown-up version of the ones from my aunt’s freezer. They have a rich chocolate flavor and a smooth, velvety texture. They melt into fudge-y goodness in your mouth. Yep, they just make summer a little bit cooler.
To make these popsicles, you will need something to mold them in. There are a variety of ice pop molds sold in grocery stores and kitchen stores. Any of them will work to mold these popsicles. The only issue you may have is that the quantity of popsicle mixture may not fit perfectly, so you may need to adjust the quantity of mixture.
I used thisice pop mold
when developing this recipe. I love this ice pop moldbecause it makes ten 3-ounce popsicles. Some other molds only make four and four popsicles just don’t last very long in our house! I also love that thisice pop molduses wooden sticks. Wooden stick have an old-fashioned look and feel to them. Best of all, there are no plastic popsicle sticks to lose.
These Easy Low-Carb Fudge Popsicles make a great treat to cool off with in the summer. They are even guilt-free. Enjoy!
-Annissa
Looking for a deliciously low-carb and refreshing summer snack? Check out this easy Low-Carb Fudge Popsicles recipe! These popsicles are a creamy and chocolatey treat, that you won’t believe are low-carb and keto-friendly!
4.95 from 17 votes
Course Dessert, Snack
Cuisine American, low-carb
Prep Time 10 minutes
Total Time 10 minutes
Servings 10
Calories 207 kcal
Author Annissa Slusher
Ingredients
- 1 3/4 cup heavy cream preferably grass-fed and organic
- 2 1/2 ounces unsweetened baking chocolate finely chopped
- 1/3 cup granulated stevia/erythritol blend
- 2 large eggs
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
In a 1 1/2 quart saucepan, whisk together the heavy cream, unsweetened baking chocolate, granulated sweetener, and eggs.
Place saucepan containing the mixture over medium low heat. Whisking continuously, heat mixture until it just comes to a simmer. Remove from heat immediately.
Whisk in the almond milk and the vanilla extract. Pour into popsicle molds, cover, and insert popsicle sticks. Freeze until completely frozen (about 5 hours).
Recipe Notes
Serving Size: 1 3-ounce popscicle
Servings per recipe: 10
Calories 207
Total fat (g): 20
Carbs (g): 3
Fiber (g): 1
Protein (g): 3
Net Carbs (g): 2
Nutrition Facts
Easy Low-Carb Fudge Popsicles
Amount Per Serving (1 3-ounce popsicle)
Calories 207 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 94mg31%
Sodium 44mg2%
Potassium 107mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 700%14%
Calcium 70%7%
Iron 1.4%8%
* Percent Daily Values are based on a 2000 calorie diet.
Shirley H on June 8, 2017 at 9:48 pm
What is the name or proportions for the stevia/erythritol blend you use?
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Harper and Annissa Slusher on June 8, 2017 at 9:52 pm
Hi Shirley,
Thanks for checking out our site! I generally use Pyure. It is twice as sweet as sugar. If you decide to use a different sweetener, just be sure to correct for the sweetness factor. For example if the sweetener you use is the same sweetness as sugar, you will want to use twice as much for my recipe. Let me know if you have more questions!
Best,
AnnissaReply
Caroline on June 21, 2019 at 6:28 pm
I don’t like the taste of stevia. Can I just use all erythritol ?
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Annissa on June 24, 2019 at 8:29 pm
Sure! You may want to use a bit more, though as erythritol is not as sweet as the stevia/erythritol blend (Pyure) that I use.
-AnnissaReply
Evelyn on July 20, 2022 at 5:12 pm
Can this be made with milk instead of heavy cream?
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Annissa Slusher on September 5, 2022 at 12:16 pm
Yes, but if you use milk they will be higher in carbs due to the higher lactose content and less creamy due to the lower fat content.
-AnnissaReply
Dana on June 11, 2017 at 5:41 am
These look yummy! Do you think this would work with coconut milk instead of heavy cream? I’ve made that substitution with other recipes in the past….
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Harper and Annissa Slusher on June 11, 2017 at 11:18 am
I think it should work fine with coconut milk-especially the thick stuff from a can. I hope you enjoy them!
-AnnissaReply
Rebecca on June 29, 2017 at 9:48 pm
What if I wanted to substitute cocoa powder for the baking chocolate, I don’t have any baking chocolate on hand.
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Harper and Annissa Slusher on June 30, 2017 at 7:12 am
Cocoa powdershould work just fine. I hope you enjoy them!
AnnissaReply
Becky on April 13, 2018 at 3:35 pm
Could you suggest how much cocoa powder to use?? That’s all I have on hand as well.
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Harper and Annissa Slusher on April 14, 2018 at 5:59 pm
Hi Becky,
I’ve never made it with cocoa powder before. I found this post online about substituting cocoa powder for the unsweetened chocolate. It might give you a good place to start. I haven’t tried using it, but I thought it might be helpful.
-AnnissaReply
Tammy on May 23, 2018 at 6:24 pm
Did you try these with the cocoa powder, if so how was it & how much did you use please?
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Harper and Annissa Slusher on May 23, 2018 at 9:13 pm
I get so many people wanting to make these with cocoa powder, I’m going to need to make another version!
Kenna on July 24, 2018 at 12:07 am
Just try Asking Google your questions— is, fudgescicles using cocoa powder.
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Norma on June 24, 2021 at 9:18 pm
Is there anything I can substitute for the almond milk? I’m allergic to almonds!
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Annissa Slusher on June 25, 2021 at 2:39 pm
Hi Norma,
You can substitute any milk that works for you–coconut milk, oat milk, cashew milk, would all work.Annissa
S.P. on July 2, 2017 at 11:20 pm
Why grass fed and organic? Milk is milk! Same nutritional benefits and whether it is organic or it or is free of antibiotics and added hormones. Cows that are not strictly pasteure raised have a nutritionist to ensure they have the best of the bet nutrition given to them. I wish I had a nutritionist for myself!!
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Harper and Annissa Slusher on July 4, 2017 at 12:50 pm
Grass-fed and organic are so important to me that I keep my own cow. Her name is Butter, and she’s a beautiful Jersey dairy cow, bred specifically to be used as a once a day milk cow. She has A2/A2 beta-casein protein in her milk which is supposed to be easier to digest. She came from a line of jerseys who were kept on only grass and hay. Butter is in the pasture 24 hours a day and has a shed she can go in if she chooses.
The reason grass-fed is important to me is because it has a different nutritional make-up than grain-fed dairy. It contains more omega-3 fatty acid which are heart healthy and anti-inflammatory (see this study). It also has more carotenoids. When I make butter with Butter’s milk, it turns out almost florescent yellow because her cream contains so much beta-carotene. Organic is important to me because of exogenous hormones, antibiotics, and pesticides and herbicides that tend to collect in the fat. That being said, all of my recipes will work with regular dairy and on occasion I have been know to use it myself in a pinch.Reply
Petra on February 6, 2018 at 4:07 pm
Perfectly said.
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Harper and Annissa Slusher on February 7, 2018 at 10:02 am
Thanks!
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Erica B on February 16, 2018 at 3:07 pm
If the nutritional advice the cows are getting is at all on par with the nutritional standards for humans to which most nutritionists adhere, I’d hardly consider that a benefit of conventional milk!
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Harper and Annissa Slusher on February 16, 2018 at 7:15 pm
So true!
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K E on January 25, 2019 at 10:06 am
Being a Nutritionist; the individual is considered and small changes over time recommended for sustainability. The dietary recommendations which are currently and have been favored for many years for disese prevention and optimal health are plant based eg fruits veggies legumes whole grains; including lean proteins, fatty fish, and/or alternative vegetable proteins eg soybeans tofu legumes, yogurt milk , nuts, all kinds of seeds, avocado, nut butters,olive oil, peanut oil. Less processed foods and refined sugars. And by individualized I mean everyone has different energy requirements and goals and restrictions.and lifestyles. Also included is meal planning shopping and preparation strategies and behavioral strategies.. Organic GMO free is a personal choice benefits are presented and discussed.
For your reading pleasure I suggest The Truth about Food-Why Pandas eat Bamboo and why people get Bamboozled by David Katz.Reply
Raye Roche on February 1, 2018 at 1:29 pm
Hi there! I would like to use unsweetened cocoa powder since I have it on hand. How much would 2 1/2 ounces be equivalent to in the powder?
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Harper and Annissa Slusher on February 1, 2018 at 1:43 pm
Hi Raye,
I had no idea, so I did a search and found this post. I’ve never tried this, so no guarantees. Good luck!Annissa
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Raye Roche on February 1, 2018 at 4:34 pm
Thank you!! I’m looking forward to trying it!
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Harper and Annissa Slusher on February 1, 2018 at 4:55 pm
You’re welcome!
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Jessie on February 5, 2018 at 1:30 pm
I just found this on Pinterest, I am new to keto (it’s a struggle) and am sooooo excited to try this! Thanks for speaking to my inner child!
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Harper and Annissa Slusher on February 5, 2018 at 3:56 pm
You’re welcome! We all have that inner child!
Annissa
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Kathy on February 6, 2018 at 4:26 pm
I can’t wait to try this. Organic and sugar alternative are important for my well being, but so is some yummy creamy chocolate. Thanks
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Harper and Annissa Slusher on February 7, 2018 at 10:07 am
I could never give up chocolate! Thanks, Kathy!
-AnnissaReply
Pat larson on February 23, 2018 at 7:08 pm
What can be used instead of almond milk.
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Harper and Annissa Slusher on February 24, 2018 at 12:30 pm
Coconut milk or any other nut milk would work fine in this recipe. Good luck and I hope you enjoy them!
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D on May 15, 2018 at 3:46 pm
Any tips on how to get them out of the mold?
I cannot get them outReply
Harper and Annissa Slusher on May 16, 2018 at 7:14 pm
Yes! Turn on the hot water faucet and wait until hot water runs out. Then, put the mold under the running hot water focusing on the area of the popsicle you are trying to remove. Don’t run the water over the top of the mold as you don’t want the water to get in the popsicles themselves. The hot water will loosen the popsicle so it can be easily removed.
-AnnissaReply
marnie on July 18, 2021 at 10:11 pm
water
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Adrienne on May 24, 2018 at 5:31 pm
My kids told me they liked this better than the super creamy delicious fancy gelato that I buy. That’s speaks volumes. Fantastic recipe!
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Harper and Annissa Slusher on May 24, 2018 at 5:34 pm
Wow! What a compliment! Thanks!
AnnissaReply
Lannie Harris on June 2, 2018 at 6:45 pm
I’ve made homemade vanilla custard for years. I substituted Fairlife milk for the almond milk and put it in the pot, minus the eggs and brought it all to a simmer. Then I tempered the eggs and added them back to the mix, using a stick blender. Oh! Wow! I did manage to make 8 fudgecicles but we had to have two servings of keto pudding first! Thanks so much for the recipe!
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Harper and Annissa Slusher on June 4, 2018 at 9:17 am
I’m glad you enjoyed it! I love the idea of using a stick blender. My husband got me a new one for Christmas (I had burned out my old one) and I finally used it for the first time yesterday to make soup. Such a great tool! I don’t know why I left it in the box so long.
AnnissaReply
Denise on July 8, 2018 at 11:15 am
Is the 2.5 ounces of the chocolate by weight?
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Harper and Annissa Slusher on July 9, 2018 at 10:40 pm
Yes, it’s by weight.
-AnnissaReply
Christine Johnson on July 15, 2018 at 4:55 pm
where did you get your molds with the metal top?? I can not find it anywhere/
thanks you in advance.Reply
Harper and Annissa Slusher on July 16, 2018 at 8:58 pm
Hi Christine,
I got mine on Amazon. The link is in the write-up before the recipe. If you can’t find it let me know. Mine has metal around the top edge, but the actual lid is blue plastic. Amazon also has some awesome looking molds that are completely stainless steel. I love the idea of that, but they are a lot more expensive. Good luck with the popsicles!
-AnnissaReply
bob on August 21, 2018 at 5:56 pm
I followed the recipe except I used 2 1/5 ounces of Ghiradelli unsweetened cocoa powder and they turned out great…Awesome recipe and even the texture is just like a jello pudding pop. thank you
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Harper and Annissa Slusher on August 22, 2018 at 10:10 am
You’re welcome! Thanks for sharing your use of cocoa powder. I get that question a lot for this recipe.Good to know what works!
-AnnissaReply
Heather on August 21, 2018 at 9:57 pm
Do you think I could use dates instead of stevia/sugar? I really hate the taste of stevia and the erythritol gives me a stomach ache. Since dates go chewy and caramelly in the freezer could they be an alternative? Does using regular sugar take you out of Keto? Thanks
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Harper and Annissa Slusher on August 22, 2018 at 10:15 am
Dates or regular sugar could be used in the recipe, but either would probably take you out of ketosis (if that is a concern). The sweetener I use in the recipe is twice as sweet as sugar, so you would need to use more of either of these options.
-AnnissaReply
Karen on September 4, 2018 at 8:29 pm
Any thoughts on using this recipe to make quart of scoopable ice cream rather than popsicles?
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Harper and Annissa Slusher on September 5, 2018 at 3:27 pm
Hi Karen,
You may want to start off with an ice cream recipe, instead. It may work to use the almond milk instead of the heavy cream for the stove-top mixture. After that mixture has cooled completely, whip the cream and fold into the egg/chocolate mixture. Place in a freezer safe container and freeze until hard. You may want to use individual freezer-safe containers as this will be much harder than store-bought ice cream. I have several ice-cream recipes that have been tested, including our low-carb vanilla ice-cream, Low-carb Candied Pecan Pumpkin Ice-Cream, and our Low-Carb Mint Chocolate Chip Ice-Cream. It would probably be safer to try one of these.
-AnnissaReply
Shona on September 7, 2018 at 8:25 pm
Hello!
Just wanted to say thank you for my absolute favorite keto recipe! On my third batch and my kids love them as much as i do. I get about 14 pops, must use smaller molds. I think this recipe saved me from leaving keto in the first 2 weeks. Thought id never get sweet again. Fills a void so well we enjoy one each night.
Thanks so very muchReply
Harper and Annissa Slusher on September 7, 2018 at 11:05 pm
I’m so glad that one of my recipes made a difference for you! These popsicles are addictive!
-AnnissaReply
Sabrina on October 2, 2018 at 8:11 pm
Just made these and had our first one tonight! They are amazing 🙂 So creamy, such a rich chocolate restate in the best way and I know it will help me stay in ketosis!
Thank you for an amazing recioe. I am excited to check out your ice cream recipes next!Reply
Harper and Annissa Slusher on October 3, 2018 at 8:14 am
You’re welcome! Glad you enjoyed them!
-AnnissaReply
Sarah on November 11, 2018 at 11:59 pm
I was soooo excited to try this…but am I the only one that failed at them? Mine turned out super grainy and when taken out of the mold (it’s been over 24 hrs) they fall apart. Followed the recipe to a t!
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Annissa on November 12, 2018 at 11:10 am
Gosh, Sarah, I’m trying to figure out what happened. This has been on the blog a while and I’ve gotten a lot of great feedback. What sweetener did you use?
-AnnissaReply
Mariel on January 13, 2019 at 9:22 pm
Hello. please pardon me if you’ve responded to a similar question already- I did see that you think coconut milk would be a fine substitute for almond milk. I’m allergic to both. Can I use rice milk? Regular milk?
Or possibly can I use an extra 3/4 heavy cream?
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Annissa on January 14, 2019 at 11:55 am
Mariel,
Any milk you want to use should be fine. Heavy cream would work as well and make them super creamy. Good luck!
-AnnissaReply
Teresa Hickey on January 29, 2019 at 1:01 pm
I just made these for my grand-babies and MMMMM.. so yummy I licked the pan clean after pouring it in to the molds! Can’t wait for them to try them! Thank you for this healthy alternative that are good for me and my grand-babies. I substituted coconut milk for almond and used Swerve confectioners and it tasted amazing.
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Annissa on January 29, 2019 at 3:10 pm
Licking the pan is definitely a requirement with this recipe!
-AnnissaReply
Tracy Keeney on February 13, 2019 at 9:47 am
These were delicious!! Totally hit the spot! My husband was CRAVING ice cream, but we’ve given up sugar and have been working really hard at the Keto diet. This recipe TOTALLY fulfilled his craving!
A word to others about subbing cocoa powder— as I’ve been trying several Keto friendly recipes, and trying to use Cocoa Powder in place of unsweetened chocolate, I’ve discovered a couple things.
First– melted unsweetened chocolate just TASTES better. I’m honestly not sure why– but it just does.
Second, the BRAND of cocoa powder DOES make a difference. I’m a tightwad by nature, and tend to buy generic brands to save money. But I’ve learned by taste-testing (making two batches of any given recipe, using one with an off brand cocoa powder and one with Hershey’s) – there is a BIG difference. The Hershey’s just taste more chocolate-y! It’s a richer, chocolate taste. There are probably “fancier” cocoa powders too — but the difference between the Hershey’s and the generic brand was significant. So if you DO use cocoa powder, I suggest using a higher quality name brand one. A lot of the time, with various ingredients, using a generic vs. name brand doesn’t make a difference, but when it comes to cocoa powders, it really DOES make a difference.Reply
Annissa on February 13, 2019 at 12:26 pm
Thanks so much for your input on cocoa! We only get out of a recipe what we put in.
-AnnissaReply
Jessica Smith on March 23, 2019 at 4:09 pm
I just got done making these with my 4 year old. There was a bit left that wouldn’t fit into our molds so we drank it haha. It’s absolutely delicious. I can’t wait for the finished produ t!! Thanks so much for this recipe.
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Annissa on March 23, 2019 at 6:16 pm
I hope you both love them!
-AnnissaReply
Terry on April 29, 2019 at 6:25 pm
I have the same popsicle molds how did you get them out so perfectly?
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Annissa on April 30, 2019 at 8:39 pm
Hi Terry,
It’s an easy trick! Just run hot tap water over the outside of the popsicle mold for a minute or two and they should pop right out.I just shot a video of this, but it will take some time for the editing process. Hope that helps!
-AnnissaReply
Cindy on April 29, 2019 at 7:21 pm
This sounds delish and I’ve been wanting something SF chocolate!! Just made them and they are in the freezer. I had to sub Swerve for sweetener and Lily’s choc chips bc that’s what I had. The drippings were scrumptious. Thanks!!
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Annissa on April 30, 2019 at 8:40 pm
Hope you love them!
-AnnissaReply
Jen on May 31, 2019 at 3:58 pm
I can’t really comment on this recipe as I improvised with what I had; I discovered I didn’t have enough eggs, so I also used Xanthan gum as a thickener. I then wondered about using custard powder in place of eggs? It would be interesting to experiment. I used unsweetened chocolate bars and cocoa powder; but would recommend sifting the cocoa powder first.
Also, if you are using eggs; whisk them well before adding any other ingredients to help them combine well.
I used swerve as a sweetener.
I think I would recommend adding a little salt tooI wasn’t too keen on the overall “creamy vs icy” texture. But considering I didn’t have enough eggs, I think it turned out well. In terms of flavour, it didn’t have the same fudge quality I was hoping for, the unsweetened chocolate kinda leaves it chalky tasting.
Flavour variations; add some raspberries, nuts, cayenne pepper, make espresso beans
If you get tired of eating them, use them to blend into coffee!
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Diane on June 5, 2019 at 3:11 pm
Hi these are delicious perfect. But I had a hard time getting the lid off because my sticks moved. Any ideas on how to keep them straight?
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Annissa on June 5, 2019 at 5:36 pm
Hi Diane,
I have had that problem as well at firs, but have found that if I insert the sticks a bit further into the mold it gives them more stability. I then just straighten them again just before putting them in the freezer.
AnnissaReply
jessica lefebvre on July 13, 2019 at 4:54 pm
J’ai rajouté quelques feuilles de menthe de mon jardin dans le lait pendant que la crème chauffait et c’est très très très délicieux
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Annissa on July 17, 2019 at 2:53 pm
C’est une bonne idée!
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Dar on August 25, 2019 at 1:31 am
Made these exactly as directed. They are AWESOME !!!!
Perfect for my keto lifestyle. I used monk fruit sweetener
Thank you so much for the recipe !Reply
Kim on March 19, 2020 at 2:43 pm
This is my first time visiting your website and I am going to make your fudge popsicles soon but I am lactose intolerent and I was wondering if I could use lactose free milk and monkfruit or swerve granual sugar in your recipe?
Kim
I have an 8 mold popsicle container with lids that have plastic sticks in them.Can I still use the mold to make your popsicles?Reply
Gladys O'Brien on April 6, 2020 at 9:07 am
Yes, lots of questions asking to use cocoa powder! Why? You ask. Well, here in Canada unsweetened Baker’s chocolate is very poor quality, and taste, it tastes and smells like the packaging it is sold in!. Fry’s Cocoa powder is a Cadbury product and imported from England, the best Cadbury available! (Yes, Cadbury differs all around the world in taste and quality!) and best of all, Fry’s Cocoa powder is zero carb. There are directions on the cardboard cylinder container on how to convert powder to unsweetened chocolate by adding melted butter..
I looked for and I am happy I found this recipe because I have been searching Amazon Canada for stainless Popsicle moulds.
I also love the fact that 35% whipping cream is used and not coconut milk… I am mystified how coconut milk users always claim that, “you cannot taste the coconut!” Rubish. Coconut can always be tasted no amount f cocoa can mask that flavour. So, if you do not love coconut, then this recipe must be for you!
And added eggs, yippee! Eggs are wonderful uncooked in so many recipes! I use them in my almost zero carb, dairy free ice creams! Eggs add superior mouth feel and rich creamy flavour!
Ok, Amazon, here comes for my order!
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Annissa Slusher on April 8, 2020 at 10:06 pm
Thanks so much . It’s interesting how much ingredients differ throughout the world–even the same brands. I hope you enjoy the popsicles! These are some of my favorites!
-AnnissaReply
Yazmin on April 6, 2020 at 7:01 pm
Can I not use eggs?
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Annissa Slusher on April 8, 2020 at 10:02 pm
You could probably get away without the eggs. You will need to add more cream to make up for the volume of the eggs.
-AnnissaReply
Kevin on May 24, 2020 at 3:35 am
In lieu of the baking chocolate (or the cocoa powder that many have asked about), how well do you suppose a chocolate-flavored protein powder would fare in this recipe? Ideally it’d lend the finished popsicles their chocolate-y taste while also bumping up the overall amount of protein per serving. Thoughts?
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Annissa Slusher on May 26, 2020 at 4:13 pm
I think it would be a fun and probably tasty experiment!
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Aarti Aggarwal on May 28, 2020 at 11:43 am
Hi,
Is it possible to omit the eggs?
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Annissa Slusher on May 28, 2020 at 1:45 pm
Popsicle recipes are usually very forgiving.You can probably get by with leaving the eggs out. You may want to add a few tablespoons of heavy whipping cream to make up for the lost volume. The consistency might be a bit harder, but I suspect they will still taste amazing!
-AnnissaReply
Natalie and Nicole on June 7, 2020 at 2:58 pm
These popsicles were AWESOME! We used finely chopped sweetened chocolate chips and just added less sugar. So you can tweak the recipe a bit. Either way, these popsicles are perfect for a hot summer day. We absolutely LOVED them. If you haven’t yet, you NEED to try making these. There’re simply perfect!
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Annissa Slusher on June 10, 2020 at 2:48 pm
Thanks so much! Yes, this recipe will allow some minor tweaks here and there and still turn out well.
-AnnissaReply
Lu on June 21, 2020 at 8:57 am
Just gave it a shot using cocoa powder and Splenda stevia and really enjoyed it. Fry’s Cocoa Powder uses this conversion: 3tbsp cocoa powder with 1tbsp butter equals one 1 oz unsweetened baking square. I recommend melting the butter first then gradually whisk/sift in the cocoa powder so that it doesn’t clump up. Also, I use and would recommend the 4 count silicone ice pop mold from Amazon (comes in blue, green or pink), it was cheap and works great.
I was wondering, is it possible to adapt this custard base for other flavours? Have you done this elsewhere on your site already? I’m trying to think of a way to do mint chocolate chip, or strawberry ice cream bars.
Thanks.Reply
Annissa Slusher on June 23, 2020 at 6:40 pm
Lu,
Thanks so much for sharing your experience with that! I get that question all the time. I think this recipe is fairly adaptable as popsicles are fairly forgiving. I have a recipe for strawberry popsicles and one for mint popsicles you might want to check out. I think this recipe was based off of my white chocolate raspberry popsicles. It sounds like you are confident enough in the kitchen to use this recipe as a base for your own ideas.
-AnnissaReply
anissa on July 17, 2020 at 4:54 pm
will be trying it out soon
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Annissa Slusher on July 21, 2020 at 6:24 pm
Not very often that someone with a similar name comments! Hope you love the recipe!
-AnnissaReply
Sandy Koning on December 21, 2020 at 7:59 pm
Do you have to use eggs?
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Annissa Slusher on December 24, 2020 at 4:47 pm
You could probably get away without using eggs in this recipe. The overall volume will be decreased, so you won’t get as many popsicles.
-AnnissaReply
Sandy Koning on December 22, 2020 at 10:31 pm
Will monk fruit/ erythitrol sweetener work?
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Annissa Slusher on December 24, 2020 at 4:45 pm
I haven’t tried it, but I think it will work in this recipe. Just be sure to adjust the sweetness level since the sweetener I use is twice as sweet as sugar.
-AnnissaReply
Donna DiFonzo on May 11, 2021 at 12:06 pm
Instead of almond milk — can I use fat free milk? Thanks.
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Annissa Slusher on May 12, 2021 at 3:22 pm
Yes. It will change the nutritional values a bit, but will not affect the recipe.
-AnnissaReply
Ava on June 28, 2021 at 1:36 pm
Okay, I really want to make these for me and my sweet mom!
Question: Can whipping cream be substituted for almond milk? (Mom can’t have dairy)?Reply
Annissa Slusher on July 1, 2021 at 5:05 pm
Yes. That should work. Also, coconut milk, or cream made with unroasted, unsalted cashews are additional options.
-AnnissaReply
