Okay.. so I’m pretty excited about this recipe right now because I’ve made VEGAN BLUEBERRY ICE CREAMS! I decided to get myself all organised this summer and ordered myself a nice little array of ice lolly moulds! I also did something that I’m particularly proud of and selected silicone lolly moulds because OH MY GOODNESS these make it so much easier to get the ice pops out! There’s no more of that with these silicone moulds, as they make it just a breeze to grab those lollies from the freezer when in need!
I love the combination of the sweet, delicate ice cream against the rich dark chocolate coating. I’m a serious chocolate lover, but sadly can’t stomach an awful lot of the stuff as it leaves me feeling a little groggy. So these have just the perfect amount! I also think that it’s pretty cool how these are completely dairy free and the ice cream Is mainly a blend of cashews and coconut milk. These are my two cupboard staple ingredients when it comes to making vegan desserts and cheesecakes and there’s just endless possibilities for innovative sweet treat creations here! The awesome blue colour and blueberry flavour comes from the freezer dried blueberry powders from Arctic Berries. I don’t need to tell you guys how much I love their powders and always have a fairly substantial supply in my cupboard.
They’re just fab for:
Smoothies
Porridge
Baking
Raw desserts
Energy bites
.. and the list really could go on! They’re super handy if you don’t have any fresh fruit in the house, so you can still get those vitamins and minerals in with ease! Again, they were such a big help during my period of extreme laziness after the move haha!
Vegan Blueberry Ice Cream Pops
Ingredients
Filling:
- 1 cup cashews
- 1 cup coconut milk
- 3 tbsp rice/maple syrup
- 1 heaped tbsp Arctic Berries Blueberry powder
Chocolate:
- 4 heaped tbsp coconut oil
- 4 heaped tbsp cacao
- 3 heaped tbsp maple syrup
Instructions
- Place the coconut milk, cashews, sweetener of choice and berry powder into a high powered blender and blitz until smooth and creamy.
- Pour this into your ice cream/lolly moulds with lolly sticks and place in the freezer for around 4 hours to set.
- Melt the coconut oil and stir through the sweetener and raw cacao powder.
- Carefully remove the lollies from the mould (silicone moulds are great for making this job easier) and coat each of them in a layer of chocolate.
- This should set pretty quickly, as they’ll still be very frozen. Pop them into a freezer safe tub and keen frozen.
