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

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A creamy frozen low carb treat. These chocolate mint pops taste like frozen pudding!

Low Carb Fudgsicles

You 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.

5 from 1 vote
Low Carb Fudgsicles
Print
Chocolate Mint Fudge Pops (Low Carb and Gluten-Free)
Prep Time
5 mins
Cook Time
5 mins
Freezing Time
6 hrs
Total Time
6 hrs 10 mins
 

A creamy frozen low carb treat. These chocolate mint pops taste like frozen pudding!

Course: Dessert
Cuisine: Dessert
Servings: 8 popsicles
Ingredients
Instructions
  1. In a medium saucepan over medium-high heat, whisk together milk, cream, Swerve, cocoa powder, and salt. Bring to a boil and cook one minute, stirring continuously.
  2. Remove from heat and stir in peppermint extract. Sprinkle with xanthan gum and whisk briskly to combine. Let mixture cool at least 10 minutes and then pour into popsicle molds.
  3. 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.
  4. To remove from molds, run under hot running water for 30 seconds or so
Recipe Notes

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

Nutrition Facts
Chocolate Mint Fudge Pops (Low Carb and Gluten-Free)
Amount Per Serving
Calories 17
% Daily Value*
Total Carbohydrates 4.25g 1%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  4. 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!!!

    Reply

  15. 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!

    Reply

  17. 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!!!

    x

    Reply

    • 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.

      Reply

      • 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! ^_^

        Reply

        • 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!!

          Reply

  18. 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 ^_^

    Reply

  19. Hi:
    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.
    Thanks.

    Reply

    • 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!

      Reply

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

    Reply

  21. 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!!

    Reply

  22. 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!!!

    Reply

    • 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.

      Reply

  23. 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!

    Reply

  24. 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!

    Reply

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

    Reply

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

    Reply

  27. 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 !

    Reply

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

      Reply

  29. I am a little late in finding this recipe…whoops about 5 years, lol. I see in the comments some are mentioning arrowroot used in the recipe. I have some of that on hand, but no xanthan. Did you change the recipe or just omit the arrowroot. If you just subbed out that ingredient, would I just sprinkle it like the xanthan in recipe.

    Reply

    • I originally mixed about 1 tbsp of arrowroot into it to help thicken. Sprinkle it in while the mixture is cold still, if you choose to use that.

      Reply

  30. I just wanted to say that I LOVE this mix. I made it with instant espresso powder and a little coffee extract for a mocha fudge pop. Could hardly wait for them to freeze. However I think the nutritional info is wrong? I am using the same stuff but calculated 4.5-ish carbs for 1/4 of the recipe, not 1/8. Which is better!

    Reply

  31. I can’t wait to make these…..love chocolate and peppermint. When I take my pops out of the molds, I fill a bread pan with warm water set half of the pops in the bread pan until they unmold and then I unmold the other half. Works really easy and that way they don’t melt as much

    Reply

  33. 0MG. I reserve 5 stars for only those recipes that are truly amazing. This is a 5*!
    I made the ‘mistake’ of licking the spoon before I added the peppermint, so I poured out half. I put 1.5tsp of vanilla extract in one half and the mint in the other half. Both turned out yum!
    So now I will also use this without the xanthan for hot chocolate this winter! Oh and I used skim cow’s milk instead of nut milk (green footprint) and it turned out fine. Next time I’ll use 18% cream to keep the fat lower too. Cheers!

    Reply

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