I know that not everyone has place for an ice cream machine on the kitchen shelf, or the time and patience cook, mix, cool and freeze a classic ice cream. I stumbled across some cute little ice pop molds while shopping and thought: why not? It would be nice to have some cool dessert that is quick&easy to make, and the thought that it’s so low in carbs and just waiting for me in the freezer is also kind of comforting.
So, here it comes: in refreshing raspberry-mint flavor this time.
So, here it comes: in refreshing raspberry-mint flavor this time.
You won’t need an ice cream machine, just a simple blender and plastic molds for these ice pops.
Ingredients for approx. 10 pieces:
300g or 1 cup of rice cream*
200g or 1 1/2 cups of raspberries (frozen or fresh)
3 tablespoon of erythritol (to taste)
1 tablespoon of tapioca starch (not absolutely necessary)
2 mint leaves
* I used Soyatoo rice cream for this recipe. I like it because it whips up really nice. On the down side, it does contain some cane sugar… I took that into account while counting the carbs. You can also try this with coconut cream: doesn’t whip up that much but is still airy and light, without any carbs.
- Mix the raspberries and the mint leaves with some rice cream in a blender. Add some erythritol to taste.
- Whip up the rest of the rice cream: you can add some tapioca starch for a firmer texture.
- Fold in the whipped rice cream into the fruity mixture, pour it into the ice pop molds and off to the freezer!
This amount yielded 10 serving for me: I made it on the weekend and we had something guilt-free to indulge in on workday evenings. You just have to rinse the molds with some lukewarm water and the ice pops should slip out effortlessly.
About the carb count: I don’t count erythritol, as it doesn’t elevate blood sugar at all. The rice cream and fruit containe 32g carbs altogether, that makes 6g CH/serving. Enjoy!
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