Low Carb Frozen Custard on a Stick

There’s a frozen custard ice cream stand up the coast in Freeport, Maine that has the creamiest, most amazing vanilla frozen custard! It’s been many years since I allowed myself this indulgence because the sugar and carbs are just too high, but I remember this delectable dessert in my dreams. After making Scrambled Egg Pudding the other day, which tastes quite similar, I thought I’d try turning it into a frozen treat. It’s a fact that traditional frozen custard has eggs in the mixture, which gives the ice cream a distinct, egg custard flavor. With some minor modifications to the original Scrambled Egg Pudding recipe (view here), I came up with the perfect formula! This pudding pop has the same rich, deep vanilla flavor and is creamy in texture, without being icy. The trick is the combination of sweeteners: I recommend half powdered erythritol and half allulose (Bocha Sweet would also work). The allulose prevents the ice cream from freezing solid like an ice cube, so the pudding pop remains silky and creamy, and the xanthan gum and gelatin keep it firm enough without being too soft. The result is just right!!

Low Carb Frozen Custard on a Stick

Makes about 4 pudding pops, depending on size of mold

Frozen Custard Pop:

3 eggs, scrambled in 1 tablespoon of unsalted butter

1/2 cup heavy cream

1/4 cup unsweetened coconut or almond milk

2 tablespoons powdered erythritol sweetener 

2 tablespoons allulose sweetener (or Bocha Sweet)

1/4 teaspoon stevia powder (or add more erythritol or allulose to taste)

1/4 to 1/2 teaspoon liquid monkfruit extract or liquid stevia (to taste)

1 teaspoon vanilla extract 

1/8 teaspoon caramel extract (optional, but adds an additional depth of flavor)

A pinch of salt

3/4 teaspoon xanthan gum

3/4 teaspoon unflavored gelatin powder

1/8 teaspoon vanilla powder or seeds scraped from a vanilla bean (optional)

Optional Magic Shell Coating:

1 cup sugar free chocolate chips

2 tablespoons refined coconut oil

1. In a medium to large skillet, scrambled the eggs in 1 tablespoon of butter until firmed up and no longer wet.

2. Place the scrambled eggs into a blender with the remaining ingredients, except the vanilla powder, and blitz on high until smooth, scraping down the sides once or twice. Taste and adjust sweetening, if needed. Add the vanilla powder or vanilla seeds, if using, and blend on low until evenly distributed.

3. Fill each cavity in your ice pop mold nearly to the top (the mixture doesn’t expand much when frozen, so go ahead and pour it almost to the top). Insert the sticks and freeze for at least 5 hours or overnight. 

4. Optional Magic Shell Coating: Place the sugar free chocolate chips and coconut oil in a microwaveable container. Heat at 50% power for 30 seconds and stir. If additional heating is needed, microwave at 50% power at 15 second intervals, stirring between each heating, until mixture is completely smooth. Allow to cool for a bit before dipping your frozen pudding pops. Place each dipped pop on a small tray lined with parchment or waxed paper and freeze for about 10 minutes to harden the shell. If desired, while the chocolate is still wet, sprinkle on crushed keto cookies or finely chopped nuts.

Nutritional Information per frozen custard pop (no chocolate coating): 161 calories, 1.8 g carbohydrate (0.4 g dietary fiber, 0.3 g sugars), 16.7 g total fat (8.4 g saturated fat, 0 g trans fat), 179 mg cholesterol, 78 mg sodium, 27.4 mg calcium, 55 mg potassium, 1 mg iron, 188 IU Vit A, 5.1 g protein. Net carbs per serving: 1.4 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.