Keto Strawberry Ice Cream Popsicles Recipe
By Peanut Palate
🔪Prep Time: 15 mins
⅓ cup coconut cream
1 cup fresh strawberries
pinch pink salt
¼ tsp vanilla extract
1 tbsp pure maple syrup
2-3 tbsp coconut cream extra, for swirling in after
1Blend together all ingredients in a high speed blender except the extra coconut cream.
2Get 4 popsicle molds. Fill each popsicle mold up halfway with the strawberry puree mixture.
3Add in a little bit of the extra coconut cream here, as shown in the pictures. This is to add a little extra coconut flavor in between the strawberries mixture. Then fill the remaining mold with the strawberry mixture.
4Freeze for about 6 hours.
5Remove the popsicles from the freezer and run the molds under hot water until they easily slide out. Enjoy!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.