Keto Sugar Free Golden Milk Ice Cream Lollies are super-easy, taste amazing and contain just 2g net carbs each.
A silky, refreshing dessert ideal for hot days, these keto lollies (or popsicles) are a lovely alternative to fruit-based icy treats. They set firm and creamy rather than icy, are family-friendly and simple to make.
These lollies get most of their carbs from canned coconut milk, so I recommend using the lowest-carb canned coconut milk you can find. Avoid drinking-style coconut milk — it won’t produce the rich, creamy texture you want and will give you icy results.
So, What Exactly is Golden Milk?
Golden milk — known in Hindi as haldi doodh, literally “turmeric milk” — is milk warmed with spices, with turmeric as the star ingredient that gives it the characteristic golden hue. Beyond its color, turmeric is prized worldwide for its anti-inflammatory qualities and has been used traditionally for its health benefits.
Golden milk has a comforting, slightly spicy-sweet flavour. If you haven’t tried it, these keto golden milk lollies are a delicious introduction — rich, aromatic and satisfying.
How to Make Keto Sugar Free Golden Milk Ice Cream Lollies
The method is straightforward: warm the canned coconut milk with sweetener and vanilla until just below boiling, stir in the spices and syrup, cool slightly, then pour into lolly moulds and freeze. The whole process is quick and fuss-free.
A heatproof jug with a spout is handy for cooling and pouring without spills. I find silicone moulds easiest for releasing frozen lollies, though they wobble when filled — don’t fill right to the top to avoid spills.
1) Leave a little headspace in the moulds to prevent overflow and make handling easier.
2) To remove the lollies, tilt the mould and run hot water briefly over the outside or dip the base into hot water for a few seconds, then gently squeeze to release.
Choose sturdy, splinter-free sticks that fit your moulds. If you plan to serve several, consider doubling the ingredient quantities so you can fill multiple moulds at once.
Enjoy!
- 400ml canned coconut milk (choose a low-carb variety)
- 1 tsp vanilla paste or extract
- 2 tbsp (about 20g) powdered erythritol or keto icing sweetener
- 1/2 tsp ground turmeric
- Pinch ground cinnamon
- Pinch ground, dry ginger
- 10g liquid sweetener such as allulose or a golden syrup-style keto syrup
- Warm the canned coconut milk with vanilla paste and the powdered sweetener over medium heat until it begins to simmer. Do not boil aggressively. Remove from heat.
- Divide the warm milk between two bowls. Add the turmeric, cinnamon, ginger and liquid sweetener to one bowl and whisk until fully combined.
- Allow both mixtures to cool slightly. Pour the plain coconut milk into five mould cavities so they are about half full.
- Insert sticks and freeze for about 2 hours until the first layer is set.
- Stir the spiced milk once more, top up each mould to about 1 cm below the rim, and freeze until fully set.