Lower Sugar Vanilla Ice Cream Pops – These chocolate-coated vanilla ice cream pops are SO easy and SO delicious! The best part is there’s very little added sweetener!
Okay, I know it’s October, and for the love of Fall, why am I posting ice cream now??
Well, I recently had some heavy cream in my fridge with no clear plans, and that coincided with the kids wanting popsicles. In light of both facts, I thought, wouldn’t it be great if I could create some kind of healthy ice cream bar?
I do have a Dairy-Free Ice Cream Bar already on my site, but I wanted to create a dairy-based version with the cream.
I’ve been incorporating MORE dairy into my life. Yes, more! A little more butter here, a splash of goat milk there, some freshly whipped cream…
I’ve had issues with food-based oxalates, and one of the ways to combat that is by increasing calcium and magnesium levels. I love herbs, but I’m not crazy about individual supplements unless they’re ‘needed’, so I’ve been trying to accomplish this mainly with dairy.
I definitely feel like it helps to balance out a higher oxalate food with dairy. For example, when I eat my Candida Chocolate Cake, I always top it with a big dollop of Greek yogurt, and it seems to help offset negative reactions.
These pops are amazing!
Truly, this is a wonderful recipe, and what’s even better is the small amount of sweetener it takes to make it taste good. When you have anything ‘ice cream’, there’s usually copious amounts of sugar involved. Not here!
My daughter Jade even did a spin on the ice cream part, making it into a Melted Ice Cream Drink that she enjoys as a treat.
Aside from the freezing time, there’s really very little work involved.
No blender or processor, so there’s only a couple of bowls to clean, which is nice.
Despite the cooler weather setting in, I hope you’ll still consider trying these because they are SO good!
Lower Sugar Vanilla Ice Cream Pops
Ingredients
VANILLA ICE CREAM BASE:
- 3/4 cup heavy cream
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
CHOCOLATE MAGIC SHELL:
- 3 Tbsp melted coconut oil
- 1 1/2 Tbsp cocoa powder
- 2-3 tsp maple syrup depending on your sweetness level
- pinch sea salt
Instructions
- Stir together the ingredients for the vanilla ice cream base.
- Divide the mixture into popsicle molds of your choice (see below for what I use).
- Freeze until solid (3-4 hours).
- Mix together the ingredients for the chocolate shell.
- When the pops have frozen, gently dip each one into the chocolate mixture. The chocolate should harden within seconds, creating the magic shell effect.
- Freeze again or enjoy immediately!
Notes
Nutrition
Notes:
This is the popsicle mold I use, which gives me about 5-6 pops.
I like two teaspoons of maple syrup in the coating, plus a couple of drops of stevia.
If you like a thick chocolate shell, freeze the pops after the first coating and then coat them again!
We do this often. 🙂
Shared with: Sundays on Silverado, Homestead Blog Hop
June Abney says
Lauren, these look delicious ! I have been using your chocolate magic shell recipe and your peanut butter magic shell recipe quite a bit lately. I love to make ice cream with my grandsons and both magic shell flavors are big hits with them!
Natalie Goslin says
This tastes just like ice cream!