Strawberry Cheesecake Popsicles
These five-ingredient Strawberry Cheesecake Popsicles are sweet, creamy, and delicious. These ice cream bars can also be made low-carb and sugar-free!
Servings: 6
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
Serving: 1 popsicle | Calories: 116kcal | Carbohydrates: 3.3g | Protein: 1.9g | Fat: 10.5g | Cholesterol: 31mg | Sodium: 77mg | Fiber: 0.8g | Sugar: 2.2g