Ingredients:

  • 1 1/2 cups (225 g) Frozen Raspberries
  • 3 Tbsp Keto Sweetener (e.g., Erythritol/Monk Fruit Blend)
  • 1/2 tsp Fresh Lemon Juice
  • 1 Tbsp Water (optional, for blending)
  • 1 1/4 cups (300 ml) Heavy Whipping Cream (Double Cream, 35% fat)
  • 1/2 cup (120 ml) Unsweetened Almond Milk
  • 1/4 cup (60 ml) Keto Sweetener (Erythritol/Monk Fruit Blend)
  • 1 tsp Vanilla Extract
  • Pinch Fine Sea Salt

Instructions:

  1. Blend the Ripple: Combine the frozen raspberries, 3 Tbsp of sweetener, and lemon juice in a blender or food processor. Pulse until a thick, slightly chunky puree forms. Do not over-blend to a liquid consistency; it should be thick like jam.
  2. Taste and Adjust: Taste the puree and add more sweetener if the raspberries are particularly tart.
  3. Chill: Transfer the puree to a small container and chill in the refrigerator while preparing the base.
  4. Combine Wet Ingredients: In a medium bowl, combine the heavy cream, almond milk, vanilla extract, and pinch of salt.
  5. Add Sweetener: Pour in the remaining 1/4 cup of sweetener.
  6. Whisk/Mix: Whisk the mixture vigorously (or use a hand mixer on low speed) for 1–2 minutes until the mixture thickens slightly and is fully combined, but before it starts forming soft peaks. It should still be pourable.
  7. Layer the Molds: Spoon a small layer of the creamy base into the bottom of each popsicle mold (about 1/4 full).
  8. Add the Ripple: Dollop 1–2 teaspoons of the chilled raspberry puree over the cream layer.
  9. Repeat: Continue alternating layers of cream base and raspberry puree until the molds are almost full, leaving about 1/4 inch space at the top for expansion.
  10. Create the Ripple Effect: Using a thin skewer or the end of a small spatula, gently swirl the contents of each mold 2–3 times. Do not over-mix, or the colours will fully combine. The goal is distinct ribbons.
  11. Insert Sticks and Freeze: Insert the popsicle sticks and place the molds into the freezer. Freeze for a minimum of 4–6 hours, or ideally overnight, until rock solid.
  12. The Water Bath Trick: To easily remove the popsicles, fill a tall container with warm (not hot) tap water. Dip the frozen molds into the water for about 15–20 seconds, rotating slowly.
  13. Release: Gently pull the popsicle stick straight out. Serve immediately.