Many vegan ice cream recipes ask that you defrost the ice cream before you eat it. However, when I want ice cream, I don’t want to wait for it! To avoid this, I used a selective combination of ingredients in these popsicles to prevent the popsicles from freezing rock hard. Due to the high fibre and natural oils in dates and nut butter, they never completely freeze so you can eat them straight from the freezer.
YIELD: 4 POPSICLES
- 80 g pitted dates, soaked in water for 2 hours
- 130 g almond butter
- 120 ml coconut cream
- 60 ml plant-based milk, such as almond, soya, or coconut
- 3 tablespoons cocoa or raw cacao powder
- 125 g vegan chocolate
- 50 g chopped almonds or other nuts
- Drain the dates. Add them to a high-powered blender with all the popsicle ingredients. Blend until the mixture is as smooth as possible.
- Spoon the mixture into your popsicle molds and place sticks in the popsicles. Freeze for at least 4 hours or until the popsicles are frozen solid.
- Remove the popsicles from their molds and store them in an airtight container.
- Melt the chocolate in a small saucepan or over a double boiler. Quickly spoon the chocolate over each popsicle and decorate as desired. The temperature of the popsicles will set the chocolate straight away. Enjoy the popsicles immediately or store them in an airtight container in the freezer for up to 2 months.
Anthea is a chef, food photographer, food stylist, and recipe developer based in Canberra, Australia. Driven by her work in humanitarian issues, she is passionate about well-being and environmental issues