Chocolate Mint Fudge Pops (Low Carb and Gluten-Free)


Low Carb FudgsiclesYou know, I make a lot of great recipes.  I don’t really believe in false modesty, but nor do I want to be boastful.  Still, I know I’ve become pretty adept at working with low carb and gluten-free ingredients, and creating some goodies that taste just as good as the conventional version.  I’ve gotten to the point where much of it is intuitive for me.  I have a good sense of how almond flour will behave if I add this many eggs or that much butter.  Or if I add cocoa or chocolate.  I daresay I’ve actually gotten better at creating low carb recipes than traditional ones, and on the rare occasion that I am attempting something with flour and sugar, I find myself a little lost.

Every now and then, however, I drop any pretense at modesty and I have to declare myself an outright genius.  Because sometimes a recipe turns out so well, my own jaw drops.  And then I have to do a happy little jig and sit down at my computer to write about it.  This is one of those recipes, and quite frankly, the results were about 10x better than I was expecting.  I’ve attempted fudgsicles before and have never really been that impressed.  My Chocolate Yogurt Pops were pretty great, but they were definitely more along the lines of frozen yogurt than fudgesicle.  But these were spot on…rich, chocolate-y, creamy and sweet.

I hadn’t really been intending to make fudgsicles; they were actually born out of an excess of cream.  I took my girls to a nearby dairy and bought some of their heavy cream, when I realized I still had quite a bit of cream in the fridge.  Since I didn’t want any of it to go bad, I had to come up with a cream-based recipe pretty darn quick.  Lots of possibilities crossed my mind, but it was a hot day and treats of the frozen variety seemed apropos.  And I just didn’t feel like hauling out the ice cream maker and putting in the effort of making a custard base.  I did a little search on homemade fudgsicles and came across several possible recipes.  As always, in the end I mingled a few recipes and did a little adjustment here and adjustment there and ended up with my own creation.

And I have to say that, although you could flavour these with anything you like, the peppermint was an inspired touch on my part.  These taste like a frozen version of a chocolate bar I loved growing up called French Mint, the perfect intersection of chocolate and peppermint.  At the same time, I think that the base recipe has great potential and I can envision some coffee flavouring for a mocha version.  I also have another idea in mind for these but I can’t share just yet because it might warrant a blog post of its own!  Suffice it to say that these are so good that I’ve already made them 3 times in the span of two weeks.  My kids adore them, rave about them, go wild for them, and I feel perfectly happy serving a sugar-free popsicle to them for dessert every night of the week.

Chocolate Mint Fudge Pops (Low Carb and Gluten-Free)

Yield: 8 single popsicles


  • 1 cup whole milk (can also use almond milk)
  • 1 cup heavy cream
  • 1/3 cup granulated erythritol (I used Swerve)
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons arrowroot starch
  • Pinch salt
  • 1 1/2 teaspoons peppermint extract


  1. In a medium saucepan over medium-high heat, whisk together milk, cream, Swerve, cocoa powder, starch and salt.
  2. Bring to a boil and cook one minute, stirring continuously.
  3. Remove from heat and stir in peppermint extract. Let mixture cool at least 10 minutes and then pour into popsicle molds.
  4. Freeze 1 hour, then push wooden sticks partway into popsicles and return to the freezer (wooden sticks are best for staying in the pops when you take them out of the molds). Freeze until solid, about 5 more hours.
  5. To remove from molds, run under hot running water for 30 seconds or so


Serves 8. Each serving has 4.25 g of carbs (fiber is negligible).

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  1. says

    I am going to make these today :) I actually made low carb brownies yesterday that came out really well. I think I did a happy dance of my own!! Q…reading some of your earlier posts you talk about not having achieved that crispy and chewy texture in a cookie. Have you yet? Just wondering if you’ve posted it and I missed it? Have a great day!!!

  2. says

    I just made these and they were phenomenal! They tasted very much like the Theo Mint Dark Chocolate bars. Mine used Dutch processed cocoa and were thus much darker, as well as subbing in the same quantity of tapioca flour for arrowroot, as my arrowroot was mysteriously missing in my pantry.

    But even with those changes they were incredible – refreshing, creamy, very, very decadent. Excellent recipe and in my deep freezer, at least, they were set up and well frozen in three hours.

    Thanks so much for sharing!

  3. Nikki says

    Oooh, these look SO good I am going to try them real soon :)

    (still have to find the Popsicle molds as the weather is good so they’re sold out everywhere! I made a water ice thing for myself yesterday using a whole pureed peeled cucumber, the juice of one lime, a teaspoon of dried mint and a tablespoon of my sweetener of choice….it was GORGEOUS!)

    I have a few questions though:
    – could I leave the milk out and use just all cream?
    – what does the arrowroot do and can I leave it out??
    – no way I can find peppermint extract here (Amsterdam, the Netherlands) so do you think I could use fresh or would the texture spoil it?

    Thanks again for your awesome site and recipes! I made your peanut butter flax granola yesterday and I LOVE it!!!


    • Carolyn says

      Yes, you can use all cream. The arrowroot thickens the base and makes it have a creamier, richer consistency once it’s frozen. In its absence you could use cornstarch (they work the same) or xanthan gum if you can find it. The cream alone will be very thick so that on it’s own might help. If you want to use xanthan, let me know because you have to work it in differently and I will give you some directions there.

      • Nikki says

        thanks for the feed-back!
        I’ll go on the hunt for the forms on Wednesday (maybe my friend who has a store selling GB and USA products will have peppermint extract) and let you know how I got on.

        I will try them first with just all cream and will let you know how it went and if I will need to buy the arrowroot or xanthan (won’t be the cornstarch due to it being high in carbs)

        Thanks! ^_^

        • Jamie says

          I have made these with and without the peppermint extract. The kids and I think they are better without it. Best fudge pops I have ever had and so easy!!

  4. Nikki says

    ooh, DUH: I forgot to mention with the cucumber slush that I added enough water to make it a liter and a half…. makes a difference I thing ^_^

  5. Goldiegal says

    Oh my! The popsicles look perfectly delicious, and I want to try this recipe.
    Please advise how to use Xanthan instead of arrowroot. I know Xanthan is tricky to use sometimes – so your expertise would be much appreciated.

    • Carolyn says

      Okay, if you don’t want to use arrowroot, here’s my suggestion. Follow the recipe as is, except for the arrowroot. Boil the mixture, etc. Once finished, sprinkle 3/4 tsp xanthan gum and whisk very, VERY briskly. Xanthan gums up very quickly so you need to be fast. I tend to sprinkle a little, whisk vigorously, sprinkle a little more, whisk some more…you get the pictures. Hope that helps!

  6. Brandie says

    You are a GENIUS! These are amazingly delicious and I’m fairly certain I’ll be eating one every day!

  7. Cappy says

    I just made these today (with 10 drops of NuNaturals liquid stevia with vanilla extract instead of peppermint extract) and OH MY GOD they are so good! I’ve tried various recipes for low-carb fudgesicles, including trying to make a low-carb version of an Alton Brown recipe, and these are far and away the best I’ve ever made. The texture and flavor are perfect. Thank you so much!!

  8. Laura E says

    Hi Carolyn we make your fudge pops all the time, they are delicious! Do you think they would work just using greek yogurt and canned coconut milk for the base with the arrowroot? Thank you so much!!!

    • Carolyn says

      It’s worth a try, but I can’t guarantee it. You definitely need to cook the arrowroot with the coconut milk, as that is what helps it thicken properly. Then add in the greek yogurt after it cools for a while.

  9. Linda says

    These are to die for. I made a single batch just to see what everyone thought about the recipe. My goodness! We couldn’t get enough. Now I make them in double batches all the time. These are absolutely the best! Thanks so very much for sharing!

  10. Cappy says

    I just made these again, minus the mint, and added a couple of teaspoons of instant coffee granules (and a few extra drops of liquid stevia to compensate for the bitterness of the coffee), and oh my god they are so good! This is my go-to recipe for low-carb frozen goodies. Thank you!

  11. Erin says

    I have to try these… I’m attempting to cut back on sugar, or cut it altogether. These may be my new best friend.

  12. Susan Dunham says

    Just made a batch of these and am not sure I can wait for them to fully freeze! Thank you for your great recipes :)

  13. Betsy Barker says

    I made these and I used cornstarch instead of Arrowroot powder and we ended up getting a film in our mouths from them ?? Any ideas ??
    loved the taste !

    • Carolyn says

      No idea, as I would have thought the two were interchangeable. But maybe it’s the cornstarch.


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