These cold and dreamy red, white and blue keto creamsicle popsicles are the perfect warm weather keto treat to make for the 4th of July!
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Red White and Blue Keto Creamsicle Popsicles
This is a super fun and super delicious keto 4th of July treat! And let’s be honest, no need to save it for the 4th of July – make it anytime! And, of course, if you live outside the United States, well, then this is most certainly an anytime treat!
I am a sucker for creamsicles and cold keto desserts. This one is so simple to make that it really tops the list.
How to Make Keto Creamsicle Popsicles
Add strawberries to the bottom of each popsicle mold.
Pour coconut milk over strawberries until it is about 1/3 full.
Place the molds in the freezer for 2 hours. After an hour, cover with aluminum foil and poke popsicle sticks into each mold.
Add coconut flakes to the molds in equal amounts.
In a small bowl, add heavy whipping cream and vanilla extract. Mix well.
Pour whipping cream mixture into molds until they are 2/3 full.
Place in the freezer for an additional 1-2 hours.
Finally, add blueberries and then add coconut milk until full.
Place in freezer for final 1-2 hours
What is a Creamsicle?
Basically a creamsicle is a popsicle that is made from creamy ingredients. I think that is the best way to describe them!
They can come in many flavors but a favorite among many is the orange creamsicle. I have a delicious recipe for a keto orange creamsicle that you can check out as well!
Keto Creamsicle Popsicle Flavors
The goal for these creamsicles was a very simple recipe with a full flavor profile. The main ingredients/flavors are as follow:
Berries: Your main flavor is going to come from the berries you choose. I chose blueberries and strawberries for the colors AND the yummy flavors. Pick the berries you love most or use the ones I chose if you want a striking red, white and blue dessert.
Heavy Cream: This makes up for part of the base of the popsicle. And provides the creamy base.
Coconut: We use coconut flavor in both coconut milk as well as coconut flakes.
Vanilla: This brings all the flavors together and gives the vanilla undertone.
Can I Use Other Fruit to Make Keto Creamsicle Popsicles?
Totally! Use whatever fruits you want! Berries seem to work the best, but you can most certainly get playful with the fruit and mix it up!
How to Store Low Carb Creamsicles
The beauty of how these are made is that they can stay stored in the popsicle mold if you want to. You can also pop them out and store in the freezer, but I tend to keep them as is until eaten.
Will These Stay Frozen Outside the Freezer?
No. They will melt relatively fast as with most popsicles. I recommend either keeping them on ice or eating them promptly after removing them from the freezer.
Other Keto Desserts You Might Like
Keto Orange Creamsicle Dessert
Red White and Blue Keto Creamsicle Popsicles
Ingredients
- 1 cup blueberries washed
- 1 cup strawberries washed and diced
- 1/4-1/3 cup coconut flakes
- 2 cups unsweetened coconut milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Add strawberries to the bottom of each popsicle mold.
- Pour coconut milk over strawberries until it is about 1/3 full.
- Place the molds in the freezer for 2 hours. After an hour, cover with aluminum foil and poke popsicle sticks into each mold.
- Add coconut flakes to the molds in equal amounts.
- In a small bowl, add heavy whipping cream and vanilla extract. Mix well.
- Pour whipping cream mixture into molds until they are 2/3 full.
- Place in the freezer for an additional 1-2 hours.
- Finally, add blueberries and then add coconut milk until full.
- Place in freezer for final 1-2 hours
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
