I’ve been looking for an easy-to-make-ahead icy dessert, that remains creamy and frothy for some time. Finally found it… Ready in minutes, very chocolaty, sugar- dairy- and egg-free, vegan: my home-made chocolate ice pops.
Ingredients for 11-12 pieces:
400 ml or 1 1/2 cups of coconut cream
3 pieces of sugarfree marshmallow or 1/2 teaspoon of agar-agar powder for a vegan option
125g or 5 ounces of dark chocolate (the one I used had 81% cocoa content)
3 tablespoons of erythritol
1 teaspoon of homemade vanilla extract
3 pieces of sugarfree marshmallow or 1/2 teaspoon of agar-agar powder for a vegan option
125g or 5 ounces of dark chocolate (the one I used had 81% cocoa content)
3 tablespoons of erythritol
1 teaspoon of homemade vanilla extract
Marshmallows are needed to keep the airy structure of these ice pops: the bubbles “stick” into the marshmallowy mixture. Sugarfree marshmallows are made of gelatine and some sweetener (usually sorbitol), so for a vegan option, you can use some agar-agar powder for the same purpose.
- Melt the chocolate over steaming water with 1-2 tablespoons of coconut cream. Tear the marshmallows to small pieces, fold them into the chocolate mixture and mix until smooth.
- Mix the remaining coconut cream with the erythritol and beat to a foam. (This takes some minutes and it doesn’t get as firm as usual cream but will still do.)
- Now fold the frothy coconut cream gently into the molten chocolate mixture, add some vanilla extract and taste check for sweetness!
- Spoon the ice pop mixture into the plastic molds, freeze overnight and enjoy!
I love about these ice pops that they preserve their airy and bubbly texture:
As coconut cream doesn’t contain any carbs and erythritol doesn’t affect blood sugar levels, these little ice pops are really low carb: the whole amount contains approx. 33g carbs! I managed to fill 11 molds, that made 3g CH/serving.
Pin this for later and enjoy!
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