Low Carb Boozy Root Beer Float Ice Pops Recipe

Name: Low Carb Boozy Root Beer Float Ice Pops
Prep time: 250M
Total time: 250 min
Yield: 10
Ingredients: 0.5 heavy whipping cream USDA; 3 sugar free powdered monkfruit sweetener with erythritol, Lakanto; 1 vanilla extract USDA; 1 Atkins Creamy Root Beer Float Shake; 7 rum FNDDS; 0.25 xanthan gum Bob's Red Mill

0.6g
Net Atkins Count ^TM

Prep Time: 250 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.8g

Protein

5.1g

Fat

0.5g

Fiber

80.9cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/2 cup heavy whipping cream USDA
3 tbsp sugar free powdered monkfruit sweetener with erythritol, Lakanto
1 tsp vanilla extract USDA
1 shake Atkins Creamy Root Beer Float Shake
7 Tbsp rum FNDDS
0 1/4 tsp xanthan gum Bob's Red Mill

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.

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!