Neapolitan ice cream gets a no-churn low-carb makeover! These healthy Neapolitan popsicles are a delicious keto summer treat with only 3g of carbs per serving. This post is sponsored by DairyPure via The Motherhood.
You heard it here first: sour cream is a fantastic low carb ingredient and you need to keep some on hand at all times. Even those of you who think you don’t like sour cream should consider grabbing a tub and keeping it in the fridge. Believe me when I say you will find any number of uses for it. It’s good for far more than just dolloping on top of your keto nachos or taco pie. We often think of it in savory applications but I have come to discover it’s myriad uses in sweet and baked recipes too. So go, go on now, head to the store and pick up a big container because you are going to need it. Especially if you want to make these delightful low carb Neapolitan Popsicles. And you do, oh yes you do!
Remember when you were a kid and every birthday party or family gathering would have a block of Neapolitan ice cream to serve out? It was always so pretty, with the three perfect layers of chocolate, vanilla and strawberry ice cream. I think of it as a summer childhood classic and I wanted to recreate that in a fun to eat ice cream treat.
And that’s where the sour cream comes in. I’ve found that when making low carb no-churn ice cream, using a thick base like sour cream really gives it the perfect consistency and keeps it from freezing rock hard. And it does not result in a tangy or sour flavour at all. Once you add some sweetener, it simply tastes like ice cream. Or in this case, ice cream bars or popsicles.
DairyPure sour cream is ideal for this recipe. It’s made with fresh cream and has absolutely no artificial growth hormones. In fact, DairyPure has a 5-point purity promise that includes testing for antibiotics and purity and cold-shipping to your local store to ensure freshness. The Land O’Lakes Sour Cream is now Dean’s DairyPure Sour Cream, with the same great taste that families have loved and trusted for years. For recipes, local retailers, the full line of products, and to learn more about DairyPure’s exclusive Five-Point Purity Promise, visit: https://www.dairypure.com. And it comes in an easy-to-use fridge-friendly tub.
Low Carb Neapolitan Popsicles
Ingredients
- 1 cup Dairy Pure sour cream
- 1 cup heavy whipping cream divided
- ½ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 2 tablespoon cocoa powder
Instructions
- In a large bowl, whisk together the sour cream, ¾ cup of the whipping cream, sweetener, and vanilla extract until well combined.
- In a blender or food processor, puree the strawberries until smooth. Add ½ cup of the sour cream mixture and blend until well combined.
- Transfer another ½ cup of the sour cream mixture into another bowl and whisk in the cocoa powder until smooth. It will be quite thick so add the additional whipping cream 1 tablespoon at a time until it has thinned out and is of a "spoonable" consistency.
- Transfer the chocolate mixture to a frosting piping bag or a large ziplock bag and cut of the very tip. Use the bag to pipe an even layer into the popsicle molds, filling each about ⅓ full. Try to make the layer as even as you can and not get any drips down the sides (as they will show up on your other layers). Use a q-tip to clean up the sides of the mold if necessary.
- Layer the remaining vanilla mixture over the chocolate, filling to about the ⅔ mark on each popsicle mold (you can put this in a bag as well, or simply pour it from a measuring cup). Clean up the sides a bit.
- Pour the strawberry over the vanilla mixture, filling to almost the top of each mold (again, in a piping bag or from a measuring cup). Insert wooden sticks ⅔ of the way into each popsicles and freeze until firm, about 4 to 5 hours.
- To release, run hot water over the molds and gently tug at the stick.
Many thanks to DairyPure and The Motherhood for partnering with me to bring you this recipe.
Gabrielle Parsons says
These are so freaking yummy! Just made some, super great for these hot summer days! ?
Shirley Russell says
Wow I can’t wait to make these. Love all your recipes. Thanks ?
Karen Kernohan says
Got the molds – now on to these! So, so excited to try these – they look absolutely delish! 😀
Donna J Berkley says
I was looking for a good icecream recipe. I tried one with ricotta cheese that was good but a little grainy. Sour cream should be even better ! And it doesn’t hurt that I love sour cream anyway. I’ll have to try this.
Donna
Donna J Berkley says
Do you think the same recipe would do well for n an ice cream maker ? I am thinking strawberry ice cream using your base would be lovely. I don’t have any decent popsicle molds.
Donna
Carolyn says
It should do just fine but may freeze a little more solidly for ice cream.
Kim Pagni says
I think i am in love!!
Joan Springer says
Super easy, thank you! I am going to do all chocolate first as strawberry season is over in FL. Or vanilla with blueberry. Lots of possibilities.
I normally use greek yogurt for all my sour cream recipes, but I suspect it would be too sour for this. Thoughts?
Mike Hammari says
Wonderful. I have a 2-3 gallons of sour cream that is about to go bad before I can think of ways to use it. I might just need to turn it into a freezer full of Popsicles.
Charmaine says
Just received my Popsicle molds in the mail – I’ll be making these tomorrow!
ilana says
what a fun and delicious looking dessert. these will be the next popsicles i make.
Joni Taylor says
These look amazing. And fingers crossed for the contest!! 🙂
Marguerite O says
I’ve been keeping the freezer stocked with gudgsicles and strawberry cheesecake popsicles for the last few weeks. I can’t wait to try this recipe. (Just texted oldest son, who is at grocery store, to get heavy cream. LOL)
I find having a treat to look forward to after dinner helps me stay away from less healthy snacks during the late afternoon. I’ve been trying a bunch of your recipes lately & my son told me yesterday as I was making chocolate donuts that I should open a restaurant called Marguerite O’s Keto Foods. If you knew how much I didn’t like cooking when the boys were younger and playing sports and doing Scouts you’d realize what a compliment this was. I told him they were your recipes & anyway, I have no intention of cooking for anyone but our family. However big thanks to you for making my LCHF habit something my son brags about. ?
Marguerite O says
*fudgsicles.
Carolyn says
Oh that is so sweet. Thank you for telling me! And enjoy all the popsicles!
Tierney says
I’ve never heard of making ice cream with sour cream before–I’m going to try it! Looks like a great recipe.
Laura T says
I have a popsicle mold that I got for Christmas, just waiting to be used. This looks like a good place to start. Just need some strawberries.
Julie says
I <3 sour cream! Excited to try it as an ice cream base! I also <3 Neapolitan Ice Cream so this is about perfect for me! Thank you!
Jen F. says
These look AMAZING. Neopolitan was a fave flavor of mine growing up. I can’t wait to try ’em! Every one of your recipies has been a huge hit.
Lisa says
I have a silly question, are we supposed to whip the heavy whipping cream first and then mix with the sour cream etc? Or should it remain a liquid?
Carolyn says
Use it as a liquid. Otherwise the instructions would talk about whipping the cream.
Mollyann Hesser says
Oh my goodness! These popsicles look so good! Perfect for the dog days of summer
Mimi says
I also add a 1/4 cup to my cinnamon roll recipe!
Mimi says
You’re so right about sour cream!
I make several killer mug muffins that all contain a Tb, and I just started adding it to MY version of the 90 sec microwave bread…the closest thing to real bread I’ve ever gotten on LC!!
Donna Wolf says
Ok, don’t have popsicle molds so I am thinking of ayeting in a rectangular container and svooping it out.
Carolyn says
Sure, why not!