Healthy low carb ice cream bars with crispy chocolate cookie bits! These easy Keto Cookies & Cream Popsicles are a taste sensation. In partnership with Perfect Keto.
Is it too early in the season for keto popsicle recipes? Not in my house! We love creamy frozen treats all year round. And like many children, my kids love to eat anything on a stick.
There is no end to flavor variations when it comes to ice pops. I’ve got everything from keto fudgesicles to strawberry cheesecake popsicles to the ever-so-decadent keto peanut butter popsicles.
Granted, I usually wait until summer is in our sights before I post frozen treats like popsicles and keto ice cream. But I was inspired to get a jump on it by the new keto chocolate cereal from Perfect Keto.
Perfect Keto Cereal
I raved about the new cereal from Perfect Keto previously in this Keto Key Lime Cheesecake. It is hands down the crunchiest keto cereal you will ever try.
I am a huge fan of the Honey Nut and I snack on it frequently. But one of the things I really love about innovative products like these are the ways I can use them in other recipes.
The keto cereal is perfect for recipes like this, because it stays so crunchy. Other ingredients might soften as they sat in the popsicle mixture, but this is so hard-baked, it keeps its texture perfectly.
When I found out that they were coming out with a chocolate version, I knew exactly how I wanted to use it. And so Keto Cookies and Cream Popsicles were born!
Now, I know not everyone has access to Perfect Keto products so I’ve listed some alternatives for the crust. Please check out the Frequently Asked Questions!
- Perfect Keto Chocolate Cereal (see Frequently Asked Questions for alternatives)
- Cream cheese
- Heavy whipping cream
- Unsweetened almond milk
- Vanilla collagen powder (see Frequently Asked Questions for alternatives)
- Powdered sweetener
- Vanilla extract
How to make Cookies and Cream Popsicles
- Crush the cereal: Place the cereal in a baggie and set it on a cutting board. Use a kitchen mallet to pound the bag until you have coarse crumbs with some larger pieces. Alternatively, you can pulse it in a food processor.
- Blend the “ice cream”: Place the cream cheese, whipping cream, almond milk, collagen, sweetener, and extract. Blend until smooth. Taste the mixture and add more sweetener to taste, as desired.
- Stir in the cereal: Just add it right into your blender and then use a spoon or a rubber spatula to mix it in well.
- Divide among 6 popsicle molds: Spoon the batter into molds that hold about 3 ounces each.
- Press in the sticks: I always recommend wooden popsicles sticks as the rough surface grips the frozen treats better and doesn’t slip out as you try to remove them.
- Freeze until firm: Depending on your freezer, it can take upwards of 6 hours for the popsicles to firm up properly.
- Unmold the popsicles: I like to heat up my kettle and stand over the sink, running the hot water up and down each part of the mold for a few seconds. Tug gently on the stick and it should come out easily!
Frequently Asked Questions
The collagen adds great nutrition and flavor to these keto popsicles. But it also helps thicken the ice cream base and keeps the popsicles from freezing rock solid.
If you don’t have vanilla collagen powder, you can use plain collagen peptides and simply add some additional vanilla and sweetener to the popsicle base.
If you don’t want to use collagen at all, you can skip it but the consistency may suffer a bit.
Yes, they are two names for the same basic thing. You may also see it referred to as collagen protein powder.
You bet! My chocolate cereal recipe is made with sunflower seed flour, so use that for the cookie portion. Then swap in some hemp milk or another nut-free milk for the almond milk.
As long as you store them in an airtight container, keto popsicles can last about a month. But this only makes 6 popsicles so I’d be surprised if they last that long!
Keto Cookies & Cream Popsicles
- Place the cereal in a ziploc bag and set on a cutting board. Pound with a kitchen mallet until broken into smaller pieces. (It’s okay to have some big chunks and some little pieces).
- In a blender, combine the cream cheese, whipping cream, almond milk, collagen, sweetener, and vanilla extract. Blend until smooth.
- Stir the crushed cereal into the mixture in the blender, making sure to scrape from the bottom to distribute well.
- Divide the mixture between 6 popsicles molds that hold about 3 ounces each. Fill to about ¾ of an inch from the top. Tap the mold firmly on the counter to release any air bubbles.
- Press wooden popsicle sticks about ¾ of the way into the popsicles and freeze until firm, about 6 hours.
- To unmold, heat a kettle with water to boiling. Standing over the sink, run hot water up and down the outside of the mold for a few seconds, then gently tug on the stick.