Caribbean-Spiced Ice Lollies (Low FODMAP, GF, Vegan, Stevia-Sweetened)
Prep time
Total time
Sugar-free popsicles made with 4 simple ingredients: dairy-free milk, cinnamon, nutmeg, and stevia. The perfect summer treat!
Recipe type: Sweets, Dessert, Healthy, Gluten-Free, Dairy-Free, Sugar-Free
Cuisine: Caribbean-Inspired
Serves: 8
  • 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)
  1. 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.
  2. Pour mixture into popsicles/ice lolly molds, cover with popsicle stick holders, and freeze for at least 4 hours, preferably overnight.
  3. 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.
*Use very fresh spices for best results. I like to buy whole nutmeg and grate it (just prior to using) on a microplane.
*Nutrition information is calculated with Forager Unsweetened Coconut Cashew Milk
Nutrition Information
Serving size: 1 Calories: 44 Fat: 3.5 Saturated fat: 2.3 Unsaturated fat: 1.2 Trans fat: 0 Carbohydrates: 2.5 Sugar: 0.4 Sodium: 5.7 Fiber: 0.4 Protein: 0.8 Cholesterol: 0
Recipe by Bridgetown Nutrition at