Keto Chocolate Almond Milk Cheesecake Ice Pops
Creamy frozen treats that combine the tangy richness of cheesecake with smooth chocolate almond milk. These easy-to-make ice pops feature a velvety blend of cream cheese, Greek yogurt, and cacao powder for deep chocolate flavor. Perfect for summer cooling or as a lighter dessert alternative, they deliver classic cheesecake taste in a convenient frozen format. The optional almond meal crust adds textural contrast and authentic cheesecake elements.
Ingredients
Instructions
- 1
Add coconut sugar to blender and pulse until fine for 30 seconds to 1 minute
- 2
Add cream cheese, powdered sugar, Greek yogurt, chocolate almond milk and cacao powder to blender
- 3
Blend until smooth and adjust sweetness if needed
- 4
Pour mixture into ice pop molds and freeze for 1 hour
- 5
Insert wooden pop sticks and freeze for at least 3 more hours
Tips
Use powdered sugar instead of pulsing coconut sugar to save time and ensure smoother texture
Soften cream cheese at room temperature for 30 minutes before blending to prevent lumps
Tap filled molds on counter to release air bubbles before freezing
Good to Know
Store in freezer for up to 2 weeks in airtight container
Can be made up to 1 week in advance
Remove from molds by running under warm water briefly
Common Mistakes
Don't skip softening cream cheese to avoid lumpy texture
Don't overfill molds as mixture expands when frozen
Substitutions
Dairy-Free Swaps
General Alternatives
flavor adjustment
FAQ
Can I make these without ice pop molds?
Yes, use small cups or silicone molds. Cover with foil and insert sticks through the foil for stability.
How long do these keep in the freezer?
These ice pops stay fresh for up to 2 weeks when stored in an airtight container or freezer bags.
Can I use regular milk instead of almond milk?
Yes, substitute with equal amount of regular milk, though the flavor will be less nutty and slightly richer.