Low Carb Boozy Root Beer Float Ice Pops
0.58
Net Carbs
1.85
Protein
5.13
Fat
0.50
Fiber
80.90
Calories
Cooking tip: The whipped cream makes these ice pops decadent and special for any occasion, and the rum makes these a fun adult addition to your next cookout!
Ingredients:
Directions:
Equipment note: 10, 3-ounce capacity ice pop molds are needed for this recipe. We suggest using gold rum for this recipe.
- In a medium bowl, use an electric hand mixer to whip heavy cream, powdered sweetener, and vanilla extract to very stiff peaks. Fold in ½ cup Atkins Creamy Root Beer Float Shake until few white streaks remain.
- In a blender, combine remaining shake, rum, and xanthan gum until well combined and slightly thickened.
- Into each ice pop mold, layer 1/8 cup whipped cream mix, 1/8 cup shake and rum mix, and then top evenly with remaining whipped cream, a scant 1 tablespoon on each.
- Freeze until solid, about 4 hours, and enjoy! One ice pop as described is one serving.
