As a kid, I was crazy about popsicles.
Back then, I would use frozen fruit juice concentrate, mix it with water, and pour into popsicle molds. My favorite summer treat (no wonder I wound up with yeast overgrowth- well, maybe it’s a little more complicated than that)!
But a lot has changed since then. Except for my love of popsicles (or “ice lollies” as I now prefer to call them).
What has changed are my taste preferences and dietary sensitivities. Instead of super sweet, fruit-based popsicles, I now prefer these creamy ice lollies made with fresh spices. They taste rich and flavorful and don’t flare my symptoms.
After I discovered that I was sensitive to fruit and sugar, I had pretty much abandoned the idea of ever being able to enjoy popsicles without symptoms again.
Then, last year when I was in St. Lucia (in the Caribbean), I kept seeing “ice lollies” advertised around the village.
I asked my boyfriend more about these “ice lollies” and learned that there were many flavors, but one in particular peaked my interest. It was made with local cinnamon and nutmeg.
Unfortunately, it was also made with milk so I wouldn’t be able to enjoy it without symptoms. I was determined to create something similar when I returned home.
And now that the hot weather has arrived in Austin, Texas (that’s where I live now), I have been craving something to cool me down.
So I re-created a dairy-free, sugar-free version of the ice lollies I learned about in St Lucia last year. My version is made with just 4 simple ingredients.
Unlike traditional popsicles that are loaded with sugar, my version is sweetened with stevia and spiced up with fresh nutmeg and cinnamon.
They are the perfect treat for adults and kids alike. But no one will even know they don’t have sugar!
They’re my new favorite SUPER SIMPLE treat for hot days. I hope you enjoy them as much as I do!
- 3 cups unsweetened non-dairy milk (low FODMAP such as almond milk, if needed // I used Forager unsweetened coconut cashew milk for best flavor/creaminess, but its FODMAP content has not been tested)
- 2 tsp ground cinnamon
- 1 tsp freshly ground nutmeg
- Liquid stevia (without inulin or erythritol), to taste (I used 32 drops)
- To a quart-size jar with lid (or something similar), add all ingredients (starting with just a little stevia). Shake vigorously until the spices are thoroughly incorporated. Taste test and continue adding stevia to achieve your desired sweetness.
- Pour mixture into popsicles/ice lolly molds, cover with popsicle stick holders, and freeze for at least 4 hours, preferably overnight.
- To loosen ice lollies from the molds, either leave them out on the counter for ~5-10 minutes or run under warm water until they slide out easily.
*Nutrition information is calculated with Forager Unsweetened Coconut Cashew Milk
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