Carnivore Coffee Popsicles
✨ Recipe Ingredients
You will need these ingredients to make the carnivore coffee popsicles:
5.5 oz (155 g) Milk
5.5 oz (155 g) Mascarpone Cheese
5.5 oz (155 g) Heavy Whipping Cream
3/4 teaspoon Vanilla Powder
3/4 tablespoon Instant Coffee (dry mix)
3/4 teaspoon Cocoa Powder* (unsweetened)
*Note: cocoa powder is not carnivore friendly. But- we use less than a teaspoon of it! As long as you are NOT on a strict carnivore diet- it shouldn’t be a problem. You can also make this recipe without it.
You will also need a popsicle mold.
Step 1
Heat the milk with cocoa powder, instant coffee, heavy whipping cream, and vanilla on low heat. It’s important to avoid scorching. Continue stirring until the mixture is well mixed.
Step 2
Remove from the heat and let it cool for 25 minutes.
Step 3
Blend the mascarpone cheese in a blender. Add the milk mixture and mix until well combined.
Step 4
Pour the mixture into popsicle molds and freeze overnight. Enjoy!
💡Tips
1. Whisk Thoroughly to Avoid Clumps
To ensure a smooth and creamy texture in your coffee popsicles, it’s important to whisk the mixture thoroughly and eliminate any clumps. When heating the milk, cocoa powder, instant coffee, heavy whipping cream, and vanilla on low heat, use a wire whisk to stir the ingredients constantly.
Make sure to reach all corners and sides of the pot to prevent any dry ingredients from sticking and forming lumps. If you notice any clumps, use the whisk to break them up and incorporate them into the liquid.
Continue whisking until the mixture is completely smooth and well combined. This extra effort will result in a more enjoyable texture when you bite into your frozen treat.
2. Allow Adequate Cooling Time
After heating the milk mixture, it’s important to let it cool for the recommended 25 minutes before proceeding to the next step. This cooling period serves several purposes.
First, it allows the flavors to meld together and intensify, resulting in a more complex and delightful taste. Second, cooling the mixture prevents it from affecting the texture of the mascarpone cheese when blending.
