Refreshing and creamy! These easy sugar free ice lollies have a peanut butter and a chocolate layer. Perfect as a low carb dessert or as a sweet dairy free treat to cool down in summer. Only 4 ingredients!
We all know that peanut butter and chocolate is an irresistible combo, right? That's why these sugar free ice pops taste so good, my friends. They are silky-smooth and delightfully creamy yet surprisingly light. Pure pleasure!
And boy, this recipe is EASY. It requires only 4 simple ingredients that you might already have in your cupboard. All you need is a popsicle mould, five minutes of hands-on work and...let the freezer do the magic. Minimal effort, massive result.
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Ingredients
You only need 4 simple ingredients to make this sugar free ice lolly recipe.
- Coconut milk - From a can. This is a mixture of coconut cream and coconut water.
- Peanut butter - I like using smooth peanut butter. Ideally, peanut butter should only contain one ingredient - peanuts.
- Sweetener - The best sweetener for ice cream is allulose because it does not set as hard and it does not recrystallise. All other sugar substitutes must be powdered.
- Unsweetened cocoa powder - Not pictured. We add this to half of the mixture.
Instructions
This section contains step by step instructions and photos that show how to make the recipe.
Scroll down to the recipe card for a detailed method and nutrition information.
STEP 1
Empty 2 cans of coconut milk - both liquid and firm parts - into a food processor or bowl. Add smooth peanut butter and powdered sweetener. Blend until well-combined!
STEP 2
Pour out half of the mix. Add unsweetened cocoa powder to the remaining half in the blender.
STEP 3
Blend again until the mixture is smooth.
STEP 4
Pour the chocolate mixture into an ice cream mold.
STEP 5
Then follow with the peanut butter mixture. Add ice lolly sticks and freeze until set - about 4 hours.
Tips and Recipe Variations
These popsicles are not particularly sweet. To me, they are perfect. But my taste buds have adjusted since going sugar free and then low carb. Make sure you taste your mix. And if you think you'd like a touch more sweetness, add up to ¼ cup of powdered sweetener.
For an optional chocolate coating, melt 2 oz / 57g dark chocolate (85% - 90% cocoa solids) or sugar free chocolate such as Lily's together with 1 tablespoon coconut oil. Cover the tops of the popsicles with the melted chocolate. (My chocolate had almonds in them, that's why you see bumps on my chocolate coating in the picture at the beginning!) You could even sprinkle crushed peanuts over the coating.
Last but not least - pour the peanut butter mix in slowly so you get a two-tone popsicle!
Can I use Dairy Cream?
When I attempted to make popsicles with whipped cream, I found them to be too rich. To me, ice pops need to be lighter, more refreshing. That's why I opted for coconut milk instead. The peanut butter adds satisfying richness without coating your tongue in grease!
Storage
Store in the freezer for up to 3 months.
More Sugar Free Ice Cream Recipes
- Almond Milk Ice Cream (4 Ingredients)2 Hours 10 Minutes
- Chocolate Avocado Ice Cream (Keto)4 Hours 3 Minutes
- Sugar Free Popsicles - Strawberry Cheesecake3 Hours 15 Minutes
- Sugar Free Fudgesicles20 Minutes
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Recipe
Sugar Free Peanut Butter Chocolate Ice Pops
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- popsicle moulds
Ingredients
- 27 oz / 800ml coconut milk 2 x 400 ml cans
- ½ cup / 140 g smooth peanut butter unsweetened
- ½ cup / 60g powdered sweetener
- ¼ cup / 25g cocoa powder unsweetened
Instructions
- Empty your cans of coconut milk (both firm and liquid parts) into a blender or bowl. Add the powdered sweetener and peanut butter. Blend until smooth.
- Pour half of the mix into a separate bowl. Add the cocoa powder to the remaining half and blend until well-combined.
- Pour the cocoa peanut mix into the bottom halves of the popsicle moulds. Follow with the peanut butter half of the mix.
- Add the ice lolly sticks and freeze for 4 hours or until set.
Syd
Is the nutritional facts per serving?
Katrin Nürnberger
Per serving!
Sarah
Would it work to do half dairy cream half coconut cream? Both peanut butter and cocoa are high in oxalates which my body would need a calcium balance.
Katrin
Yes, absolutely. I did that actually in another ice cream recipe - this chocolate avocado ice cream. You'll increase the fat content a little, but it should taste good 🙂
MamaE
Do you think powdered peanut butter could work?
Katrin
I've never come across it! But yes, why not? I don't know if the dried peanut butter is fat reduced? Is it more like peanut flour?
Jennifer
Could you use lactose free milk instead of coconut milk?
Katrin
Hi Jennifer, the coconut milk in a can is very thick because it's half coconut cream. Fat content is 15 grams per 100 ml. A full fat milk, whether it's lactose free or not, is only 3.6-4.5g of fat per 100 ml. So, using milk only would really change the taste. I think ice cream needs a little bit of fat fo get that creaminess. You may want to add in a splash of cream to get a riche taste.