Sugar-Free Strawberry Ice Cream Popsicles are a creamy low carb summer treat that is also dairy free, keto and vegan. These fruity and delicious strawberry ice cream pops are made with fresh strawberries, a touch of sweetener and coconut cream. No ice cream maker required!
After making these Sugar Free Banana Popsicles I just had to try them with strawberries but I also added some of this Keto Corn Syrup. They turned out less icy and had a smoother texture.
This ice cream recipe is super easy to make and is a perfect summer treat on a hot day. We often enjoy them after dinner while sitting on the back deck.
Keto Strawberry Ice Cream Pops only require a few ingredients and the keto corn syrup is optional.
- Strawberries: fresh strawberries were used for this recipe although frozen would also work.
- Sweetener: use your favorite sweetener for this recipe, we used erythritol but allulose, monk fruit, or stevia will also work, depending on your preference.
- Coconut Cream: we used coconut cream to keep it dairy free, heavy whipping cream will also work if you don't want a dairy free ice cream.
- Coconut Milk: we find the blend of coconut cream and coconut milk enhance the texture without making it too thick.
- Vanilla Extract: to enhance the intense flavors of the strawberries.
- Keto Corn Syrup: an optional ingredient that helps to make the texture of the ice cream less icy.
See the recipe card for quantities.
Steps by step instructions
How to make Keto Strawberry Ice Cream Popsicles?
STEP 1: Trim, cut into quarters and wash the fresh strawberries if using. Add to a small sauce pan with the sweetener, stir and let simmer for about 10 minutes. Stirring often.
STEP 2: After simmering for 10 minutes, mash the strawberries with a potato masher, no need to mash them too much as we will be blending everything together later. Set aside and allow to cool.
STEP 3: In a large bowl whisk together the coconut cream, coconut milk, keto corn syrup (if using), and vanilla extract. Add the cooled strawberry mixture and combine. Transfer to a blender and blend on high for about 1 minute.
- STEP 4: Pour into the ice cream popsicle mold. I used a teapot with a spout to help to pour into the mold a little easier. Your blender may have a spout that would work.
STEP 5: Add the cover and popsicle sticks to the mold, ensuring to leave enough of the stick in order to pull out the popsicles later.
STEP 6: Freeze for 4 to 6 hours and enjoy.
Other sugar free recipes you might enjoy
- Sugar Free Keto Pudding
- No Bake Chocolate Chip Peanut Butter Bars
- Blackberry Coconut Bars
- Air Fryer Lemon Blueberry Muffins
- Cafe Moch Mini Cheesecakes
Top Tip: the strawberry ice cream popsicles may need some wiggling to get out of the molds. Rinse the outside of the mold with some warm water to loosen them up.
- Set in the fridge: depending on your freezer temperature you may need the full 6 hours or more to freeze the ice cream mixture.
- Serving: serve as an afternoon treat, after dinner as a dessert or simply as a snack.
- Storage: store in the popsicle molds in the freezer for up to one week.
Ice Cream Recipes can take on so many different flavors and variations, here are just a few ways to make sugar free popsicles keto.
- Blackberries - instead of strawberries make these sugar-free popsicles with fresh blackberries, just strain them after mashing them in the saucepan to avoid all the seeds.
- Keto Peanut Butter Popsicles - replace the strawberries with a half cup of smooth and creamy peanut butter for a delicious peanut butter-flavored treat.
- Lemon - replace the strawberries with a ¼ cup of fresh lemon juice and a teaspoon of lemon zest, no need to warm it up, add it to the mixing bowl.
All the above will also be gluten free.
I used this Silicone Popsicle Mold to make these sugar free strawberry ice cream popsicles.
I also used a large glass mixing bowl, a whisk, and a funnel to help pour the ice cream mixture into each individual popsicle mold.
Frequently asked questions
Ice cube trays can be used if you don't have a popsicle mold. They will be smaller versions. Pour the popsicle mixture into the ice cube tray and then cover with tinfoil. Pierce the popsicle sticks through the tinfoil and freeze for 4 hours.
This is a common problem with any homemade ice cream or popsicles. This is usually caused by too much water. You might want to try using two cans of coconut cream instead of one cream and one milk. Also, the longer the popsicles stay in the freezer, the icier they will get.
Each popsicle contains roughly 2g of carbs and 1g of fiber, making them 1g net carbs per popsicle. These popsicles are also diabetes friendly as they are made with no added sugar.
Sugar Free Strawberry Ice Cream Popsicles
- 1.5 cups fresh strawberries
- 400 ml coconut cream 13.5 fl oz
- 400 ml coconut milk 13.5 fl oz
- 1 teaspoon vanilla extract
- ¼ cup sweetener
- 1 tablespoon keto corn syrup
- Cut, trim and wash the fresh strawberries.
- Add to a saucepan on medium heat with the sweetener. Mix and let simmer for about 10 minutes. Gently mash with a potato masher. Set aside and allow to cool.
- In a large bowl add the reamining infredients, mix and then add the cooled strawberries. Mix again and then blend for about 1 minute on high.
- Pour mixture into popsicle molds and cover and add the popsicle sticks.
- Freeze for 4 to 6 hours and enjoy.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Always have good ventilation when using a gas stove
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Perfect way to cool off from this heat.