Chocolate Popsicle Recipe (Sugar-Free, Vegan)
By Carine Claudepierre
Published on 02/24/2022 - Last updated on 05/22/2023
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These healthy Chocolate Popsicles are easy sugar-free chocolate popsicles with the most delicious fudgy chocolate texture.
Plus, they are dairy-free, gluten-free, and contain only 2.9 grams of net carbs each!
I love ice cream, but making ice cream with an ice cream maker is overwhelming, and it takes ages.
So if you love quick frozen treats that don’t take hours to make and taste amazing, try making your own popsicles.
How To Make Chocolate Popsicles
It’s very simple to make popsicles, way easier than real ice cream.
But of course, you need some popsicle mold first. I highly recommend using some mold that you can separate individually.
You can release one popsicle at a time instead of the whole batch. See mine below in the pictures.
Ingredients
So to make sugar-free chocolate popsicles, you need:
- Canned coconut cream or heavy cream if you don’t mind the dairy or if you don’t like coconut flavor.
- Unsweetened Almond Milk – Unsweetened almond milk is perfect for creating sugar-free desserts.
- Granulated sweetened of choice – I used a sugar-free sweetener called erythritol, but any sweetener works here, including liquid sweeteners.
- Unsweetened cocoa powder
- Sugar-free chocolate chips or your favorite sugar-free chocolate bars or any dark chocolate with more than 85% cocoa is great! Obviously, dark chocolate makes the pops less sweet and more bitter, so you may want to add more sweetener if it’s what you use. You can make your own chocolate chips with my sugar-free chocolate chip recipe
- MCT oil – this acts as a stabilizer. It prevents the ice cream from crystalizing and also boosts the healthy fat on your keto diet, so I highly recommend this addition to keto ice cream.
Cooking
In a non-stick saucepan, add all the ingredients, stir and cook until chocolate chips are melted, and a light boil forms.
It takes about 2-3 minutes to do so, and the liquid should be creamy and shiny.
Set it aside 10 minutes to cool down.
Meanwhile, prepare a popsicle stand with 8 popsicle molds.
Filling Popsicle Molds
When the chocolate liquid has cooled down, fill each popsicle mold up to the top.
Close the top lid of your popsicle stand, and then insert a wooden popsicle stick in the center of each popsicle.
Freeze overnight to set the popsicles.
Serving Ideas
The next day, remove one popsicle mold from the stand and place it under hot tap water.
Gently pull the plastic mold on in one direction and the wooden stick in the opposite direction until it releases your ice cream.
Serve the ice cream plain or dip it into a melted sugar-free dark chocolate mixture.
Chocolate-Covered Popsicle Option
To make a chocolate shell, place 1 cup of sugar-free dark chocolate chips in a bowl with 1 tablespoon of coconut oil.
Microwave until fully melted or melt over medium heat in a non-stick saucepan.
Transfer the melted chocolate into a tall glass and dip the frozen popsicles into the melted chocolate. Wait a few seconds above the glass to let the excess chocolate run out into the bowl.
Place the dipped popsicle onto a plate covered with parchment paper.
Freeze again until the shell is fully set – it takes about 15 minutes.
Topping Ideas
You can sprinkle some extra keto-friendly toppings on the chocolate shell before setting it in the freezer.
Some delicious crunchy toppings for your popsicles are:
- Crushed peanuts
- Unsweetened shredded coconut
- Grated chocolate
Taste And Storage
These chocolate popsicles are super creamy and fudgy. They can form a few crystals if you skip the coconut oil.
They store up to 3 months in the freezer if kept in their plastic popsicle mold.
More Keto Ice Cream Recipes
Below I listed some more keto-friendly ice cream recipes for you to try:
Have you made these healthy sugar-free chocolate popsicles? Share a comment or review below to connect with me,
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Chocolate Popsicles
Ingredients
- 1 cup Coconut Cream shake can before openings/measuring or heavy cream
- 1 ¼ cup Unsweetened Almond Milk
- ⅓ cup Granulated Sweetener of Choice I used erythritol
- ⅓ cup Unsweetened Cocoa Powder
- ½ cup Sugar-Free Dark Chocolate Chips or chocolate chips you love
Optional – avoid the pops to become 'icy'
- 1 tablespoon Melted Coconut Oil or MCT Oil or peanut butter
Instructions
- Prepare an 8-cavity Ice pop mold (mine are 1/3 cup (80ml) capacity each), and each popsicle mold can be removed individually for an easier single-serve snack. If your pop mold has 10 cavities, see the recipe notes to adjust the recipe volume.
- Add all the ingredients in a saucepan and cook for one minute, stirring often, until chocolate chips melt and the mixture is consistent.
- Cool down for 10-15 minutes.
- Fill the ice cream mold up to the top with the lukewarm chocolate mixture. Then, place a popsicle stick in the center of each mold.
- Freeze for at least 4 hours or overnight or until the popsicles are fully frozen.
- The next day, release one popsicle mold, place the mold under warm water, hold the mold with one hand, pinch the stick with your thumb and index on the other hand and pull to release.
- Enjoy immediately.
Storage
- Store in the popsicle mold. Don't release all popsicles and store them in an airtight box, or they would make crystal and lose creaminess. Keep for up to 8 weeks in the freezer.
Chocolate shell (optional)
- Prepare a plate covered with lightly oiled parchment paper. Set aside.
- In a non-stick saucepan melt dark chocolate chips and coconut oil. Stir and cook until fully melted.
- Transfer the chocolate mixture into a tall glass.
- Release pops from their plastic mold, one at a time to keep them frozen before dipping.
- Dip each popsicle, one at a time, for a few seconds into the melted chocolate, wait a bit above the glass after dipping to let the excess chocolate run down the glass.
- Place the dipped pops on the plate, then place the plate in the freezer for 15 minutes or until the chocolate shell is hard.
Notes
- Full-fat
- No added sugar
- GMO-free
- Emulsifier and additive-free
- 1/2 cup (110ml) full-fat canned coconut milk
- 2 tablespoons (30ml) full-fat canned coconut cream
- 2 tablespoons erythritol
- 1 tablespoon unsweetened shredded coconut
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Ice CreamDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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These fudgesicles are really easy and taste delicious. I used the heavy cream not coconut cream and coconut oil instead of MCT. My sweetener was Lakanto maple syrup & Lily’s semisweet chocolate chips. We will definitely make these again and again.