Pretty Neapolitan Popsicles Jump to Recipe ↓

by Andrea Witthoeft July 05, 2019 0 Comments

We are just entering summer, and nothing SCREAMS summer more than ICE-CREAM; Or should I say guilt-free KETO-protein ice-cream molded into a Pretty Popsicles!!!

These three lovely Neapolitanlayers of chocolate, vanilla, and strawberry have always been one of my childhood favorites. My dad would always give my sisters and I a massive bowl of Neapolitan ice-cream on a hot summer day, and I remember still eating my chocolate layer first... seems like nothing has changed haha ;)

As you have noticed, when I created my Keto-Creamy-Neapolitan-Popsicles chocolate is very dominated by the vanilla and strawberry flavor. Well, what can I say, chocolate is a girl's best friend, and this is most DEFINITELY true about me, how about you too?

 

Okay, so a few weeks ago I made my Keto-Chocolate-Ice-Cream, and it was reasonably easy to make, yet my Neapolitan POPSICLES are much MUCH easier to make because it required NO HEAT, no stove, no element just a high-speed blender... Maybe even my husband could make these popsicles haha!

One tip I must say before we start blending away is that whenever you're using cocoa powder in a recipe, you must sweeten with Lakanto sweeteners, WHY? Because any other sweetener, especially stevia mixed with chocolate leaves a not so pleasant after taste; Or you may use sugar, but that defeats the whole purpose, right? 

Also, Lakanto has so many blessed healing priorities, and that's what it's all about... Sweet treats for your taste buds while benefiting your innermost body, soul, spirit, and wellbeing, and how sweetly beautiful is that? 

Another blessed beauty-enhancing kick to these Keto-Neapolitan Popsicles is collagen protein. Not only does this add texture to the popsicles, more importantly, but it is also creating these keto-pops into a sweet protein BEAUTIFYING treat that helps beautify the skin, hair, and nails... Oh, and it is good for the GUT too!

Okay, back to the Blending. Basically, you throw everything into your blender, besides the strawberries and cacao powder. Next, you will divide all the vanilla coconut creamy mixture into two bowls, leaving about 1/2 cup inside the blender because you can add your strawberries right in and BLEND AWAY! Yep, it's that easy!

Stir in your cocoa powder into one of your bowls, if you want you can always add more of the creamy coconut base into one bowl if you want more of one flavor, strawberry, vanilla, or of course CHOCOLATE if you're like ME ;). Just go with what YOU love.

I was trying to think about how I can even get each layer, so I used a small 1/8 cup and poured in the first chocolate layer. POP the first layer of POPSICLES in the freeze for about 30-40min, repeat for the Vanilla and stick the popsicle stick right inside the first chocolate layer

Watch my IGTV cute little video I made if you like ;)

After another 40min pass, repeat for the strawberry layer and then is the WAITING GAME, up to 6-8 hours, OR even overnight is the best... Yes I know, this recipe is very easy to prep, but the waiting time can be a little painful.

actually, I am lying, it was EXTREMELY PAINFUL, so try to plan this recipe ahead of time.

After my popsicles photoshoot was over they started MELTING! thought the colors looked so lovely after I have to draw a heart with my leftover chocolate... It would have been fun behind the scene as you would have seen me licking the wax paper after I was done shooting haha, I didn't want it to go to WAIST ;) !!!

Chocolate Drizzle, I had too. It is not a Bakerlita recipe if it doesn't have another dose of chocolate if it can ;) You may opt this if you are not a chocolate addict like myself haha! 

Blessings,

Andrea Witthoeft | Bakerlita

RECIPE

VANILLA LAYER

1 can (400mL) Full Fat Coconut Cream 
¾ cup Lakanto Powdered sweetener
2tbsp Collagen Protein 
¼ Cup MCT oil or coconut oil
¼tsp kosher salt
1tsp Vanilla Extract

CHOCOLATE LAYER

3tbsp Organic Cocoa 

STRAWBERRY LAYER

1 ½ cups (7oz/200g) organic strawberries

CHOCOLATE DRIZZLE

1/2 Cup Lakanto Chocolate Chips (dairy-free & keto)
1tbsp Coconut oil

NEED EQUIPMENT

Popsicle molds
High-Speed Blender

INSTRUCTIONS

1. First, make your vanilla coconut cream base.
2. Throw all your vanilla base ingredients into a high-speed blender.
3. In two med/small bowls, divide the vanilla base between the two bowls while leaving ½ cup inside the spender.
4. Add fresh organic strawberry, blending the strawberries in the coconut vanilla base. If you can't find fresh berries you can use frozen that has been defrosted.
5. To one of them, other bowls add the cocoa powder and mix until combined.
6. *Now assemble your popsicles:* Start by scooping the chocolate coconut flavor with a small 1/8cup to ¼ cup and fill up your popsicle molds about 1/3 of the way with the chocolate flavor and freeze for 1/2 hours (helps set the top layer so the vanilla won't mix inside of the chocolate layers.)
7. Insert your popsicle sticks, repeat this process with the remaining 2 flavors.
8. Freeze for 3-5 hours until solid or overnight.
9. To remove the popsicles from the molds run under warm water for 5 seconds and gently pull on the popsicle stick.
10. Serve immediately or store in the freezer for up to 8 weeks.
11. CHOCOLATE DRIZZLE: Microwave the chocolate chips for 15sec bursts 2 to 3 times, add coconut oil, and stir together until it becomes liquified. Drizzle on popsicles and ENJOY!!

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