Strawberry Cream Ice Pops
Creamy, pastel-pink ice pops blended from fresh strawberries, cream and a squeeze of lemon. Five minutes of work and a few hours in the freezer for a summer treat with under 3 g net carbs.
Nutrition per serving
1 ice pop- Net carbs
- 2.7g
- Calories
- 67kcal
- Protein
- 0.7g
- Fat
- 5.5g
- Total carbs
- 9.5 g
- Fiber
- 0.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Coconut (dairy-free): Full-fat coconut milk replaces the cream for dairy-free strawberry-coconut pops with a tropical edge.
- Blend the coconut milk with the strawberries exactly as you would the cream.
Raspberry: Tart raspberries instead of strawberries make deeper pink, slightly lower-carb pops. Strain out the seeds for the smoothest texture.
- Blend as usual, then press the mixture through a fine sieve to remove the seeds before pouring it into the molds.
Strawberry cheesecake: Cream cheese blended in with the berries gives thick, tangy pops that taste like frozen strawberry cheesecake.
- Blend the cream cheese with the cream and sweetener first until smooth, then add the strawberries, lemon juice and vanilla and blend again. The mixture is thick, so tap the molds to settle it.
- Also add
- Also add
Estimated cost $5.09 for 8 servings ($0.64 each) · how we estimate
Instructions
-
Blend the strawberries, cream, allulose, lemon juice and vanilla until completely smooth, 30–60 seconds. Taste: the mixture should taste a little too sweet, because cold dulls sweetness.
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For seedless pops, press the mixture through a fine sieve.
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Pour into 8 ice-pop molds (about ⅓ cup/80 ml each), leaving a little room at the top for expansion. Insert the sticks; if your molds do not hold them upright, freeze for 1 hour first, then add the sticks.
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Freeze at least 6 hours, until solid.
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To unmold, run the outside of the mold under warm water for 10–15 seconds and pull the pops out gently.
Tips for success
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Allulose keeps the pops softer and less icy than erythritol, which freezes hard and can taste crunchy. - Riper strawberries mean more flavor without more sweetener. Frozen strawberries, thawed, work just as well.
- For two-tone pops, fill the molds halfway with plain blended strawberries and lemon, freeze 1 hour, then top up with the creamy mixture.
Nice to have, not needed
- Ice-pop molds give the classic shape — small paper cups with wooden sticks work too; peel the paper away to serve.
Storage & meal prepMeal-prep friendly
- Best eaten fresh
- Freezes up to 2 months
Reheat: Run the mold under warm water for 10–15 seconds to release.
Prep tip: Once frozen, unmold the whole batch, wrap each pop in parchment and bag them, so the molds are free for the next batch.
Freeze up to 2 months. Once unmolded, wrap each pop in parchment and keep them in a freezer bag so they do not pick up freezer odors.
Variations
3 variations, each with its own ingredients and macrosCoconut (dairy-free)
DietFull-fat coconut milk replaces the cream for dairy-free strawberry-coconut pops with a tropical edge.
- heavy cream → full-fat canned coconut milk
2.7 g net · 45 kcal · 0.6 g protein · 3.3 g fat · ≈$0.59 per serving (same net carbs as the original)
Raspberry
FlavorTart raspberries instead of strawberries make deeper pink, slightly lower-carb pops. Strain out the seeds for the smoothest texture.
- strawberries → fresh or thawed frozen raspberries
- + 1 tbsp extra allulose
2.6 g net · 75 kcal · 0.9 g protein · 5.7 g fat · ≈$1.12 per serving (−0.1 g net carbs vs the original)
Strawberry cheesecake
FlavorCream cheese blended in with the berries gives thick, tangy pops that taste like frozen strawberry cheesecake.
- + 4 oz cream cheese
3.5 g net · 116 kcal · 1.6 g protein · 10 g fat · ≈$0.79 per serving (+0.8 g net carbs vs the original)
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