Summer is finally here and everyone feels a little like a kid again. You just want to jump through the sprinkler, ride your bike with your friends and try to eat an ice pop in the hot sun before it melts all over the sidewalk.
While you may not be quite so carefree these days, enjoying ice pops in the summer heat is still a must. Ice pops don’t have to be the sugary, artificial fruit kind either. Why not whip up some frozen treats of a slightly more sophisticated variety?
Back in the day, I used to love the Tiramisu Gelato from Trader Joe’s. I don’t think they carry it anymore, but with all that sugar it would no longer fit in with my healthy, low-sugar lifestyle. So I decided to take all the great flavors of mascarpone, coffee and chocolate, and turn it into a creamy, low-carb treat. The great thing about ice pops is that they offer automatic portion control. And ice pop molds are a wonderful and inexpensive alternative to ice cream makers. You can pour just about any concoction into them, and a few hours later you can enjoy frozen goodness on a stick. Just like a being a kid again.
Tiramisu ice pops recipe
Nutritional Information: Food energy: 238kcal; Total fat: 23.10g; Calories from fat: 207; Cholesterol: 66mg; Carbohydrate: 18.35g (15 g carbs from erythritol); Total dietary fiber: 0.73g; Protein: 2.98g; Sodium: 24mg; Total NET CARBS = 2.62 g.
- 1-1/2 ounces dark chocolate
- 2 teaspoons cocoa powder
- 8 ounces mascarpone cheese, softened
- 1/2 cup powdered Swerve Sweetener or other powdered erythritol
- 3/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 cup espresso or strongly brewed coffee
- 1 tablespoon dark rum (optional)
- Use a vegetable peeler to shave dark chocolate into small shavings. In a small bowl, combine shavings with cocoa powder. Set aside.
- In a large bowl, beat mascarpone with sweetener until smooth. Slowly add heavy cream and vanilla extract until well combined.
- Divide mascarpone mixture in half and add espresso and dark rum to one half, stirring to combine well.
- Divide the vanilla mascarpone mixture between 8 small ice pop molds. Sprinkle each with a little of the chocolate shavings mixture. Divide espresso mascarpone mixture among the molds, then sprinkle with remaining chocolate shaving mixture.
- Freeze 1 hour and then add wooden ice pop sticks, inserting 2/3 of the way into the ice pops. Freeze until firm, at least another 2 hours.
- To release the ice pops from the molds, run under hot tap water for 20 to 30 seconds. Then gently twist until the ice pops come free.
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