These 3 ingredient frozen blueberry ice pops are such a refreshing fruity treat. Sweetened with stevia, it's an easy recipe that is low carb, gluten-free and vegan. Can be made in any ice cube tray!
Don't you love easy desserts?
I'm always amazed how you can create the most delicious morsels with just a few ingredients.
Like these frozen blueberry ice pops.
All you need is 3 ingredients and a blender. Friends, you can make this low carb blueberry heaven with your eyes closed!
- Coconut cream. Comes in a can/tin. There's 2 varieties that work here. Either buy coconut cream OR coconut milk. If you get coconut milk (and I'm not talking about the milk in a tetra pak here), keep the can in the fridge, it will separate into a firm top layer and a liquid bottom layer. You want to use the creamy top layer for this recipe.
- Blueberries. I used frozen, because they're cheaper and we always seem have a bag in the freezer. Using fresh blueberries should work equally well though.
- Stevia. 8 drops do the trick - it's the equivalent sweetness to 2 teaspoons of sugar. Or, use powdered erythritol or allulose.
- Put the coconut cream, blueberries and stevia drops in a bowl or blender and blend until smooth. I used this high speed blender, but a stick blender will do the job too.
- Fill into ice cube trays (silicone trays work best) and freeze until set, around 1 hour.
You could use this recipe to make low carb popsicles using popsicle moulds.
Or, use any other berries.
If you like the idea of fruity coconut-based desserts (that are really, really EASY!!!!!) you should definitely also check out my strawberry coconut mousse and this creamy and light raspberry coconut fool.
Store in the freezer for up to 6 months.
Frozen Blueberry Bitesfrom Sugar Free Londoner
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