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 ½ 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 refreshing sugar free 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.
Instructions
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!
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!
More Sugar free Ice Cream Recipes
- Sugar Free Ice Pops
- Sugar Free Mexican Chocolate Fudgesicles
- Keto Chocolate Avocado Ice Cream
- Sugar Free Ice Cream Recipe
- Easy Sugar Free Lemon Sorbet
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Strawberry Cheesecake Popsicles
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 mould
Ingredients
Crumb
- ¼ cup / 25g almond flour or ground almonds
- 1 tablespoon coconut flour
- 1 tablespoon melted butter
- ½ tablespoon powdered sweetener
- ½ teaspoon vanilla extract
Filling
- 2 cups / 300g strawberries, halved
- 1 ½ cups / 360g mascarpone
- ½ cup / 160g coconut cream
- 3 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
Nutrition
Alison
These look amazing! Could I double up on the coconut cream as I am allergic to all dairy, and can’t have soy cream. Thanks!
Katrin Nürnberger
Yes, I think that would work.
Carrie
Hi Katrin! Love your recipes ... am wondering if cream cheese would work instead of the marscapone?
Katrin Nürnberger
Yes, I think that could work. Your popsicles may be a little firmer though because cream cheese has only half the amount of fat. Maybe consider mixing it with double / heavy cream.
Sam
Hi could you use frozen strawberries?
Katrin Nürnberger
of course!
Ruth
These popsicles look so delicious! A real summer treat. Couldn't wait to try them out.
I used raspberries instead, as these are my favourites.
Loved the crunchy texture and taste.
Katrin
I'm happy you enjoyed the recipe and made it your own!