Refreshing and creamy! These easy sugar free ice pops 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 popsicles 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.
I do love ice cream made the classic way, with dairy cream and egg yolks. Check out this awesome sugar free vanilla ice cream! Give me a scoop, and I'm happy.
But 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!
How to make sugar free ice pops - step by 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.
2. Blend until well-combined!
3. Pour out half of the mix. Add unsweetened cocoa powder to the remaining half in the blender.
4.) You guessed it - blend again!
5.) Get yourself an ice cream mould. This is the one I use. First pour in the chocolate mix....
6.) ... then follow with the peanut butter mix. Add your ice lolly sticks and freeze until set - about 4 hours.
Sugar free popsicles - tips and recipe variations
I use the coconut milk in a can - both the cream and the liquid. You could use the coconut cream only, but this would increase the fat and the calorie content. Also, I find that using the liquid part as well makes the ice pops lighter and more "summery".
Try and source peanut butter that does not contain any nasties such as added sugar. A little salt is ok. But apart from that, peanut butter should only contain one ingredient - peanuts. If you have a high speed blender, you could even make your own.
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.
Powdered sweetener will work the best in this recipe as the mix is fairly liquid. If you used granulated sweetener, which is heavier, it could sink to the bottom before the popsicles are frozen. You don't want to end up with an ice cream that's super sweet at the top and not sweet at all at the bottom!
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!
Here are some of my other ice cream recipes:
- Sugar Free Vanilla Ice Cream
- Sugar Free Strawberry Cheesecake Popsicles
- Chocolate Avocado Ice Cream
- Sugar Free Mexican Chocolate Fudgesicles
- Frozen Blueberry Bites
Tried this recipe? Give it a star rating below!
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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.
Notes
Nutrition
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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.