These keto coconut popsicles are creamy coconut milk low-carb ice cream made with only five ingredients.
They are creamy, no-churn ice cream with a secret addition of MCT oil that prevents the ice cream from forming crystals! Keep reading to learn how to make homemade keto ice cream in 15 minutes.
Coconut lovers, this recipe is for you! A creamy coconut frozen delight with only 1g of dairy-free net carb per serving. Isn’t that a dream to have ice cream popsicles on a keto diet?
So, let me share with you my tips to make creamy no-churn ice cream with few carbs, no sugar, and no crystals!
What are keto popsicles?
Keto popsicles are made with homemade low-carb ice cream frozen into a popsicle shape using pops mold.
They are sugar-free, naturally sweetened with a sugar-free keto sweetener like erythritol, stevia, or allulose, and contain a high percentage of fat to help you reach your fat macro while enjoying a sweet snack.
How to make creamy coconut popsicles?
Coconut popsicles are an easy 5-ingredient recipe ready in 10 minutes. Well, minus the freezing part, of course, that will probably take 2-3 hours in a popsicle mold of 80 ml (1/3 cup), as seen in the picture below.
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This said, the ingredients and the method to make your own keto coconut ice cream are pretty basics.
- Canned coconut milk – do not use the coconut beverage kind that contains added thickener or water. I recommend canned coconut milk with no emulsifier, organic, and no GMO.
- Canned coconut cream – it is very similar to the ingredient above, except it contains more fat but also more carbs! That’s why you need a higher ratio of canned coconut milk than coconut cream in this ice cream recipe to lower the carbs and achieve a 1g net carb keto popsicle!
- Erythritol – or use a monk fruit erythritol blend or allulose.
- MCT oil or coconut oil – you may have tried no-churn ice cream recipes before and noticed that they form crystals. MCT oil is the secret ingredient to stabilize homemade keto ice cream and prevent crystallization.
- Unsweetened shredded coconut or coconut flakes – this adds some tiny pieces of coconut into the ice cream. It is simply delicious!
Blend the mixture
You need to blend your ice cream ingredients. This is an essential process to ensure that all the ingredients come together and don’t separate in layers with oil on top and milk at the bottom.
Also, it will break the shredded coconut into pieces resulting in tiny coconut bites that are delicious in your popsicles.
Freeze popsicle in sealed, individual molds
It is essential to use a popsicle stand sealed on the top. This prevents the top of the popsicles from forming crystals.
If the popsicle gets in contact with air, it forms tiny ice crystals that are not creamy.
Next, make sure that the popsicle stand you are using has individual molds. It means that you can release each popsicle one by one, and you don’t have to defrost all the popsicles from their stand when you crave ice cream.
Many popsicle stands attach all the popsicle molds, which is very annoying to release only one ice cream!
Storage of your keto popsicles
Always release one ice cream at a time, just before serving.
It means that you store the ice cream popsicles in their mold, and you don’t release them from the mold all at once and store them in an airtight box.
You shouldn’t transfer them into an airtight box to prevent them from hardening, losing creaminess, and forming crystals on the outer layer.
So, always release one popsicle from its mold at a time. To do so, place your mold under hot water, hold the mold in one hand and pinch the popsicle stick with your other hand (thumb and index) and pull out the popsicle from the mold to release your ice cream.
Decorating the popsicles
To decorate your coconut popsicles, as seen in my picture, dip the top of the popsicle into lukewarm water for 2 seconds and then quickly dip into toasted coconut.
Otherwise, if you want to make a chocolate shell around the popsicle, melt four squares of sugar-free chocolate with 1/2 teaspoon of MCT oil and dip the frozen popsicle into the melted chocolate.
For a different perspective on this recipe, why not watching my story: making the easiest keto coconut popsicles.
How to prevent crystals in no-churn ice cream?
First, the trick to avoid crystals in no-churn ice cream is to add a stabilizer. Usually, most stabilizers are sugar-loaded and not keto-approved like corn syrup, honey, or sugar.
So the trick to make keto ice cream with no crystal is to add MCT oil as a stabilizer.
Another option is coconut oil or even gelatin powder. Next, homemade ice cream remains softer when you store it in a small container that doesn’t require scooping.
That is why making popsicles is the best way to keep ice crystals from forming.
Can I churn this ice cream recipe?
Yes, you can use this keto coconut ice cream recipe to put it into an ice cream maker. It will form a creamy coconut ice cream in about 30 minutes, depending on your ice cream maker.
Add the batter into your ice cream maker bowl and follow the manufacturer’s instructions to churn the keto ice cream. Store in a shallow, sealed ice cream container to avoid crystal
More keto coconut dessert recipes
Coconut lovers, I have plenty of delicious coconut desserts for you to try!
Have you made these keto popsicles? What about trying my keto strawberry popsicles next!
And if you want to share your feedback, question, or a picture of your creation with me? Join me on my Instagram! I see you there.
Keto Coconut Popsicles
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- Prepare an 8-cavity Ice pop mold mine are 1/3 cup (80ml) capacity each, and each popsicle mold can be removed individually for an easier single-serve snack. If your pop mold has 10 cavities, see the recipe notes to adjust recipe volume.
- Add all the ingredients, at room temperature, into a high-speed blender and blend on high speed for 45 seconds.
- Fill the ice cream mold, place a popsicle stick in the center of each mold.
- Freeze for at least 2 hours to set the popsicles or overnight.
- The next day, release one popsicle mold, place the mold under warm water, hold the mold with one hand, and pinch the stick with your thumb and index on the other hand and pull to release.
- To decorate with coconut, dip the top of the frozen popsicle into lukewarm water for 2 seconds, then quickly dip into unsweetened toasted coconut.
- Enjoy immediately.
- Store in the popsicle mold. Don't release all popsicles and store them in an airtight box, or they would make crystal and lose creaminess. Keep for up to 8 weeks in the freezer.
Churn in ice cream maker
- You can pour the prepared ice cream batter into an ice cream maker bowl and churn following the manufacturer's instructions.
- Store the ice cream in a shallow, sealed container to avoid crystallization.
- No added sugar
- Emulsifier and additive-free
- 1/2 cup (110ml) full-fat canned coconut milk
- 2 tablespoons (30ml) full-fat canned coconut cream
- 2 tablespoons erythritol
- 1 tablespoon unsweetened shredded coconut
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.