Follow us 148.4k
These keto popsicles are made with layers of orange flavoured clotted cream and a fruity layer of tangy rhubarb & spicy ginger. For those who are not familiar, clotted cream is very high in fat, at about 60%. It makes these popsicles very creamy - just like a frozen fat bomb - and works well with the zingy fruit layer. If you can't find clotted cream, you can use heavy whipping cream.
To add sweetness, I used low-carb ginger syrup from NuNaturals which is made with glycerin, water, stevia extract, organic ginger extract, xanthan gum (beware is you are paleo) and guar gum. It's about 4 times sweeter than sugar so keep that in mind when you substitute it with other low-carb sweeteners.
Ginger & rhubarb is a refreshing flavour combination but it may be an acquired taste for some of you. If you prefer more classic flavours like chocolate or vanilla, check out my keto ice-cream recipes.
Hands-on Overall
Serving size 1 regular popsicle
Nutritional values (per 1 regular popsicle)
Net carbs3.8 grams
Protein1.5 grams
Fat32.4 grams
Calories317 kcal
Calories from carbs 5%, protein 2%, fat 93%
Total carbs4.6 gramsFiber0.8 gramsSugars2.8 gramsSaturated fat20.4 gramsSodium22 mg(1% RDA)Magnesium10 mg(3% RDA)Potassium167 mg(8% EMR)
Ingredients (makes 8 regular or 16 small popsicles)
Orange cream layer:
Ginger-rhubarb layer:
- 2 1/2 cups rhubarb, roughly chopped (305 g/ 10.8 oz) - ideally use pink stalks, not green
- 2 tbsp grated ginger root (12 g/ 0.4 oz)
- 1/4 cup water (60 ml/ 2 fl oz)
- 2 tbsp NuStevia Ginger Syrup (30 ml) or 1/2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
Instructions
- Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...
- ... and place it in a sauce pan with the heavy whipping cream. Heat up over a medium heat. Once simmering, take off the heat, cover with a lid and set aside to infuse while you prepare the ginger-rhubarb layer.
- Chop the rhubarb and grate the ginger.
- Place both into a sauce pan. Add 1/4 cup (60 ml) water and 2 tablespoons of the ginger syrup. Bring to a simmer. Cook for just a few minutes, until the rhubarb is tender. Then, use a spatula or a fork and break it into small pieces. For a smooth texture, let the rhubarb mixture cool down, then pour into a blender or a food processor and pulse until smooth.
- Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.
- Add a tablespoon of the ginger syrup and combine well using a hand whisk.
- Assemble the popsicles. Spoon some of the orange cream into each popsicle. Top with some ginger-rhubarb mixture. Finally, top with the remaining cream-orange mixture. Add the popsicle sticks and freeze for at least 4 hours, or until set. I used these popsicle molds (will make 8 regular), or you can make up to 16 small popsicles using molds like these.
- To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.
- Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.
Ginger & Rhubarb Creamsicles
Step by Step
Ingredients
Instructions
- Remove the clotted cream from the fridge and let it sit at room temperature. Zest the orange ...
- ... and place it in a sauce pan with the heavy whipping cream. Heat up over a medium heat. Once simmering, take off the heat, cover with a lid and set aside to infuse while you prepare the ginger-rhubarb layer.
- Chop the rhubarb and grate the ginger.
- Place both into a sauce pan. Add 1/4 cup (60 ml) water and 2 tablespoons of the ginger syrup. Bring to a simmer. Cook for just a few minutes, until the rhubarb is tender. Then, use a spatula or a fork and break it into small pieces. For a smooth texture, let the rhubarb mixture cool down, then pour into a blender or a food processor and pulse until smooth.
- Spoon the clotted cream into a bowl. Strain the orange flavoured cream through a fine-mesh sieve, into the bowl with the clotted cream.
- Add a tablespoon of the ginger syrup and combine well using a hand whisk.
- Assemble the popsicles. Spoon some of the orange cream into each popsicle. Top with some ginger-rhubarb mixture. Finally, top with the remaining cream-orange mixture. Add the popsicle sticks and freeze for at least 4 hours, or until set. I used these popsicle molds (will make 8 regular), or you can make up to 16 small popsicles using molds like these.
- To easily remove the popsicles from the molds, fill a pot or a glass, as tall as the popsicles, with warm (not hot) water and dip the popsicle molds in, for 15-20 seconds.
- Place the unmolded popsicles in ziploc bags and keep in the freezer for up to 6 months.
Nutrition (per serving, 1 regular popsicle)
Calories317kcal
Net Carbs3.8g
Carbohydrates4.6g
Protein1.5g
Fat32.4g
Saturated Fat20.4g
Fiber0.8g
Sugar2.8g
Sodium22mg
Magnesium10mg
Potassium167mg
Detailed nutritional breakdown (per 1 regular popsicle)
Do you like this recipe? Share it with your friends!
