Ingredients

The following ingredients have 4 Servings
  • 1 cup whipping cream
  • 1/2 cup unsweetened almond milk
  • 3 large egg yolks
  • 1/2 cup powdered Swerve Sweetener
  • Pinch salt
  • 2 tbsp butter (cut into two pieces)
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp glucomannan

Instruction

  • In a medium saucepan over medium heat, combine whipping cream and almond milk. Bring to just a simmer. In a medium bowl, whisk egg yolks with sweetener and salt until well combined.
  • Slowly whisk about half of the hot cream mixture into the yolks, whisking continuously. Then slowly whisk the yolk/cream mixture back into the saucepan and cook until thickened, 4 to 5 more minutes, whisking continuously.
  • Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine.
  • Divide mixture among popsicle molds. Freeze one hour, then push wooden sticks three quarters of the way down into the popsicles. Continue to freeze until completely firm, at least another 6 hours.