These have been a long time coming, ever since I saw these and wanted to try and make super smooth, creamy and ice-cream-like pops sans ice cream maker.
The secret is cashew nut butter. Cashews are often used in vegan recipes as the dairy replacer. But, they need to be soaked and then blended into a smooth paste. A jar of cashew butter eliminates the work and foresight needed and gives you a creamy texture. I swirled in some reduced berries and dipped each pop into a magic shell, the results were magical.
When making ice cream pops, I prefer using a silicone mould as it peels away easily to release the pop. As ice cream pops are softer than fruit ones, I find that using a plastic mould and releasing the pops by running water over it can result in a broken pop. These are the moulds I use and they have been completely worth it not only in ease, but in the oval magnum-like shape they give you.
Raw Vegan Ice Cream Pops with Chocolate Coating
Ice Cream Pops
- 1/2 C cashew nut butter
- 1 C almond milk
- 2 tbsp maple syrup
- 1 C fresh or frozen berries
- 1 tsp lemon juice
- 1 tsp honey / maple syrup
- 1/4 C coconut oil melted and cooled
- 1/4 C cocoa powder
- 2 tbsp maple syrup
- Add berries, lemon juice and maple syrup to a pan over a medium heat. Cook for 5-10 minutes, mixing often until the berries have reduced into a thick “sauce”. Let cool.
- Add cashew nut butter, almond milk and maple syrup to a blender and blend well. Add the cooled berry mixture and stir to combine.
- Divide the ice cream mixture between popsicle moulds and freeze until solid, about 4 hours.
- When the ice cream pops are completely frozen, make the magic chocolate shell. Add cooled coconut oil, cocoa and maple syrup together and whisk until smooth. Dip each pop into the chocolate magic shell and place on a lined baking tray. The chocolate shell will freeze fast. Put tray in the freezer to allow the shell to set completely.
- To store, wrap each pop individually in plastic wrap and store in a container in the freezer.
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