Lemon + Cream + Berries
What do you get when you combine tangy lemon with sweet raspberries and creamy cream? My Lemon Cream Raspberry Popsicles. Perfect and refreshing for a hot Summer night.
Do yourself a favor and make a batch of these and keep them in your freezer to have on hand. They take a while to freeze (48 hours) but it’s worth it.
Seriously, don’t be afraid when you read in the recipe that you need to temper the eggs. It’s super easy and just do it very slowly. Tempering eggs brings them up in temperature without scrambling them. Eggs are necessary to help with the creaminess of the popsicles. I’ve never tried, but I imagine if you omitted the eggs you would get more of an icy texture.
Tempering eggs is not hard, but it is a little scary the first or second time. The saving grace is that you put the mixture through a strainer just to make sure you don’t have any lumps or curdling.
Fudgesicle and Popsicle Tips
It’s always fun to be handed a perfectly shaped Keto fudgesicle or Lemon Cream Raspberry popsicle straight from the freezer on a hot summer day. I get a skip in my step when I make my own at home. I can pull one out of the freezer something that looks like store bought. Professional looking fudgesicle or popsicle molds don’t take up a ton of space in your freezer and they wash right in your dishwasher.
Once they are frozen
Once your pops are frozen solid you can store your Keto fudgesicles or popsicles out of the molds and in a ziploc. I have a silicone mold and a metal/plastic fudgesicle or popsicle mold.
I prefer the silicone mold (to the plastic mold) as I can peel back the sides of the fudgesicle or popsicle. Either version is inexpensive and easily found at Target or on Amazon at this link. They range from ($12-30) and you can use them over and over and over again for your Keto Fudgesicles, Creamsicles and Lemon Cream Raspberry Popsicles…or in any flavor imaginable.
For a small investment in the molds ($12-18) you can wash them and use them again and again for more flavors to be made and stored in your freezer.
However…you don’t need fancy fudgesicle or popsicle molds! Any small paper dixie cup will work just fine. Sometimes I might prefer the small paper cups to the molds. They are smaller serving size and there’s no clean up. The molds typically come with a cover to hold the stick in place.
Dixie Cups work well
If you are using paper cups simply wait until your mixture is slightly frozen. Place a fudgesicle or popsicle stick in the center of the slushy cup. If the stick still falls to the side you can wait a little longer for your slush to get a little thicker.
To unmold your Keto fudgesicles or popsicles from the plastic molds simply set the mold out on the counter for 5-7 minutes. If you can not wait then dip the mold in warm water for 30 seconds to a minute. Then slide a fudgesicle or popsicles out.
The silicone molds are slightly easier as you gently peel back the sides. I give them a tug every couple seconds to see if they’re loose yet. We don’t want to soften them any more than absolutely necessary.
If the stick comes out before the fudgesicle or popsicle is fully frozen then they just weren’t frozen enough. That really sucks! You’ll want to freeze your Keto fudgesicles or popsicles at least overnight. Preferably freeze a full 48 hours just to be certain they’re hard enough to unmold. Trust me…there is nothing more sad than having part of your slush still at the bottom of the mold.
The cool thing about using the little paper dixie cups is that there is no un-molding to be done. Simply remove your cup from the freezer and tear away the paper cup to enjoy. I use a small knife to make a small cut in the top of the cup. Then I tear the paper away. Easy peasy!
One more step…
There is another step in the process before you can enjoy your Keto fudgesicles and creamsicles. After I unmold all of the fudgesicles and popsicles and I place them on the tray. I RE-freeze them for a few minutes out of their molds before putting them in a freezer bag. You can also separate The Lemon Cream Raspberry Popsicles in a freezer bag. Simply place extra strips of parchment paper in between each pop.
Storage is key…
Plastic freezer bags ensure that your popsicles don’t pick up the flavor or smell of anything else in your freezer. No one likes the taste of a Keto Fudgesicle with a hint of enchilada casserole, right?
Storing your popsicles ensures that any softening during the unmold doesn’t mess up their shapes. It also helps so they don’t stick to one another. The parchment paper in between each pop as you place in the freezer bag keeps the fudgesicles and popsicles separated.
The Flavors are endless…
- Original Fudgesicle
- Awesome Chocolate Mint Fudgesicle
- Chocolate Banana Fudgesicle
- Delicious Chocolate Coconut Fudgesicle
- Chocolate Peanut Butter Fudgesicle
- Coffee Cream Popsicle
- Coffee Chocolate Chip Popsicle
- Strawberry Cream Popsicle
- Strawberry Cream Banana Popsicle
- Lemon Cream Blueberry Popsicle
- Piña Colada Popsicle
- Banana Cream Popsicle
- Lemon Cream Raspberry Popsicle
- Raspberry Lime Cream Popsicle
- Root Beer Float Popsicle
- Toasted Coconut Popsicle
- 1 cup heavy cream
- 1/3 cup Lakanto Monkfruit Sweetener
- 1 cup almond milk unsweetened
- 1/2 cup lemon juice
- 2 eggs
- 2 teaspoon lemon extract
- 1/4 tsp xanthan gum
- 1/2 cup raspberries
- In a saucepan over a medium heat add cream and sweetener. Whisk together to a smooth consistency. Bring to a boil and then turn down to a steady simmer for a few minutes or until mixture starts to slightly thicken and all of your sweetener is fully dissolved..
- Remove saucepan from the heat and set aside. In a separate bowl whisk together lemon juice, lemon extract, almond milk and eggs. Now it's time to temper the egg mixture.
- Take a 1/4 cup of the hot liquid and while whisking the eggs mixture slowly pour in the hot mixture. The goal is to bring the temperature of the eggs up very slowly as to NOT scramble them. Repeat this step with 1/4 cup of the hot liquid each time slowly going into the egg mixture to keep bringing the temperature up.
- Once the two mixtures are fully combined, sprinkle in xanthan gum and whisk to thoroughly incorporate into the lemon cream. Then, just to be sure, pass the lemon mixture through a strainer. Even the most seasoned cooks like to have no lumps.
- Set aside the lemon mixture to cool on counter for at least 10 mins but preferably to fully cooled. You will want to have the lemon cream into a container to easily pour into your popsicle molds.
- Gently press a few fresh raspberries into each of your 7-8 popsicle molds. Your lemon mixture should evenly divid into 8 popsicles.
- Pour Lemon cream into each mold over the fresh raspberries. Cover and place wooden popsicle stick in each mold. (Cover with foil before you place the wooden sticks if your mold doesn’t come with a cover…then stick the sticks through the foil to hold them in place).
- Freeze Lemon Cream Raspberry Popsicles for at least overnight, but best to freeze for 36-42 hours or more.
- Depending on your molds either run mold under warm water for a minute to loosen your Lemon Cream Raspberry Popsicle. If you use paper cups just pull straight from the freezer and tear paper away from your pop.