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These five-ingredient Strawberry Cheesecake Popsicles are sweet, creamy, and delicious. These ice cream bars can also be made low-carb and sugar-free!
One of my favorite Summer desserts is my homemade Lemon Ice Cream. It is ultra creamy and strikes the perfect balance between tart and sweet. And a big bonus is that it doesn’t require an ice cream maker. The only downside is that I haven’t perfected a low-carb and sugar-free version.
However, I have the perfect low-carb popsicles that are packed with fresh fruit! These creamy ice cream bars are so easy to make even your kiddos can help. They are a lightened-up dessert you can feel good about!
Why You’ll Love It
- Affordable: The ingredients are basic and affordable, and the sweetener used is Monkfruit, which may be the trickiest ingredient to find, though I find it pretty easy to find these days.
- Versatile: You can make these bars with different fruits and extracts.
- Fast: this recipe takes 5 minutes to prep and only requires a blender and ice cream molds!
Ingredients
This is a quick overview of the ingredients needed to make this simple dessert. For the complete recipe, scroll to the recipe card below.
- Strawberries: Fresh strawberries are best. This is a great way to use slightly overripe strawberries, as the flavor is strong and sweet!
- Cream Cheese: Full-fat or low-carb cream cheese works in this recipe.
- Heavy Cream: lends to the creamy texture, but you can use full-fat coconut milk or almond milk if desired.
- Sweetener: I used powdered monk fruit sweetener, but you can use your preferred sweetener.
- Vanilla extract: adds depth and flavor. If you prefer something a little more tropical, these are also great with coconut extract.
How to Make
- Add the strawberries, cream cheese, heavy cream, powdered monkfruit sweetener, and vanilla extract to a high-speed blender and blend until smooth.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks about halfway into the mixture. Freeze for at least 6 hours.
- Run the frozen popsicle molds under warm water for a few seconds, then pull the ice cream bars out and eat!
My Pro Tip
Recipe Tip
- Because these don’t have sugar, they are very hard right out of the freezer. For softer ice cream bars, allow to sit at room temperature for 1-2 minutes to soften, then eat!
- Powdered monkfruit is essential for this recipe. Regular monkfruit is very gritty and doesn’t work as well in this recipe.
- Heavy cream provides the best texture (better than regular milk or almond milk). If you prefer not to use heavy cream, I highly recommend using full-fat canned coconut milk instead.
- These will last about a month in the freezer in an airtight container or freezer bag.
Equipment Needed
- Blender: standard blender, immersion blender or food processor.
- Ice cream molds: this can be any shape or size.
Recipe FAQ
No, it is essential for this recipe. If you cannot do cream cheese, you can replace it with mascarpone, but you can’t leave it out entirely.
I used these metal molds, but you can use whatever variety you prefer.
You will need something to blend the ingredients until completely smooth. You can use an immersion blender or food processor.
Other Cold Treats
- Peanut Butter Cup Chia Seed Pudding: a healthy breakfast, snack, or dessert! It takes just like a peanut butter cup, but it is loaded with protein and fiber.
- Lemon Cream Pie Ice Cream: This perfectly sweet and tart lemon ice cream is studded with graham cracker crumbs. No ice cream maker is needed!
- Banana Tahini Smoothie: this takes just like banana bread but without the nuts!
- Key Lime Pie Stuffed Strawberries: a refreshing summer treat!
Strawberry Cheesecake Popsicles
Ingredients
- ½ lb chopped fresh strawberries
- 4 oz cream cheese, softened
- ½ cup heavy cream
- ½ cup powdered monkfruit sweetener
- 1 tsp vanilla extract
Instructions
- Add the strawberries, cream cheese, heavy cream, powdered monkfruit sweetener and vanilla extract to a high-speed blender and blend until smooth.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks about halfway into the mixture. Freeze for at least 6 hours.
- Run the frozen popsicle molds under warm water for a few seconds, then pull the ice cream bars out and eat!
Notes
- Because these don’t have sugar, they are very hard right out of the freezer. For softer ice cream bars, allow to sit at room temperature for 1-2 minutes to soften, then eat!
- Powdered monkfruit is essential for this recipe. Regular monkfruit is very gritty and doesn’t work in this recipe either.
- These will last about a month in the freezer in an airtight container or freezer bag.
- If using the keto-friendly ingredients listed each popsicle has 2.5 net carbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
