It’s ice cream season – perfect time for sugar free popsicles! You’ll love these strawberry cheesecake ice pops – creamy, fruity and deliciously smooth but with a surprise crunch from the low-carb biscuity crumb. Keto and gluten free.
I’m a big cheesecake fan and I remember the first time I spotted a Häagen-Dazs Strawberry Cheesecake ice cream tub in the supermarket. Oh my, cheesecake and ice cream rolled into one?? Heaven!
Since going sugar free, supermarket ice cream – however fancy the brand – has been off the shopping list. One scoop of strawberry cheesecake Häagen-Dazs contains over 12 net carbs and 2 1/2 teaspoons of sugar. That’s a blood sugar spike nobody needs.
Luckily, it’s super easy to make sugar free ice cream at home. And it’s even easier to make sugar free popsicles!
Trust me, these strawberry cheesecake ice pops give you all the velvety-rich pleasure of cheesecake PLUS serious refreshment. I’d even go as far as saying they’re a perfect palate cleanser after a grown-up meal.
How to make sugar free popsicles – step by step:
1.) Prepare the crumb by mixing all the dry ingredients together in a bowl. Add the butter and press with your fingers to form chunks.
2.) Place on a baking tray lined with parchment paper…
3.) …and roast for about 4 minutes, or until golden. This makes the crumb nutty and delicious.
Remove from the oven and allow to cool.
4.) Place your halved strawberries in a food processor or high speed blender…
5.) …and blend until smooth.
6. ) If you want to have smooth popsicles, strain the mix through a very fine sieve or use a muslin cloth. Discard the pith.
7.) Mix together the mascarpone, coconut cream, sweetener and vanilla extract.
8.) Swirl the strawberry juice through the cheesecake mix.
9.) Fill your popsicle mould, starting with the crumb, a bit of strawberry mascarpone mix, a little crumb…and freeze until set!
Strawberry cheesecake popsicles – recipe tips and variations
I strained the strawberries through a muslin cloth so the base mixture is perfectly smooth. But if you don’t mind a few strawberry seeds feel free to skip this step. You can also try passing through a very fine wired sieve if you prefer.
I used coconut cream for this recipe. You can buy it in a can in well-stocked supermarkets.
If you can’t get hold of coconut cream, get yourself 2 cans of coconut milk and put them in the fridge for a few hours. This will separate the cream from the liquid. Use the firm cream which collects on the top and add a little of the milk to get the quantity stated in the recipe.
Want an even creamier popsicle? Use double / heavy cream instead of the coconut cream.
If you want to enhance the taste of the crumb, add a pinch of salt.
Pressed for time? You can skip the roasting of the crumb and use it as is. However, I’m finding it waaaaay tastier when golden brown.
It’s perfectly possible to use other berries in place of the strawberries. Raspberries work particularly well, but blueberries or blackberries are also good options. If you opt for blackberries, definitely strain the juice before adding it to the cheesecake mix.
If you have an ice cream machine, you could even make this recipe as a creamy soft serve!
Try my other sugar free popsicle and ice cream recipes:
Tried this recipe? Give it a star rating below!
Sugar Free Strawberry Cheesecake Popsicles
The pleasure of strawberry cheesecake and sugar free popsicles rolled into one!
- 2 cups / 300g strawberries, halved
- 1 1/2 cups / 360g mascarpone
- 1/2 cup / 160g coconut cream
- 3 tbsp powdered sweetener
- 1 tsp vanilla extract
Preheat the oven to 400F / 200C / 180C fan.
Prepare the crumb by mixing all the dry ingredients together in a bowl. Add the wet and
press with your fingers to form chunks. Place on a greaseproof lined baking
tray and roast for about 4 minutes, or until golden. Remove from the oven and allow to cool.
Blitz strawberries until smooth. Option to pass through sieve or muslin cloth for smooth
popsicles. Discard the pith.
Cream the mascarpone, coconut cream, powdered sweetener and vanilla together using an electric whisk. Stir through the strawberry mix.
Place a pinch of the crumb in the base of each popsicle mould, add a layer of filling, a touch more crumb, filling and top with a sprinkling of crumb. Add the popsicle lid and a stick and freeze for 2 - 3 hours until fully set.
You can omit the roasting of the crumb and use it as is. However, it is more flavourful when golden brown.
To remove a popsicle from the mould gently pass the sides of the mould under hot water, ensuring non escapes into the mix, and pull out by the stick.
You can freeze these sugar free popsicles for up to 2 months.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner