Just. So. Creamy.
Right now, the sun is still peeking through the clouds, therefore, it is still summer and we can, and will eat ice cream. We love chocolate ice cream and have been experimenting with different flavours over the summer. We’ve tried using frozen banana and coconut milk which were both delicious but quite a solid ice cream. This recipe, however, is so creamy and even when it’s frozen, it sets softly and is so yummy!
You can buy salted roasted cashews however we just baked ours, just cover them in a little olive oil and salt and bake in the oven for 15 minutes. We’ve been vegan for a year now and it took us a little while to start experimenting with savoury items like cashews in a sweet way. Once you step out of the box, you realise so many ingredients can be used for different things. Trust us, these popsicles are delicious and dairy-free. Perfect for vegan’s that want a magnum style ice cream equivalent in their lives, like we do.
We used ice cream moulds for these which worked perfectly.
The first step is to create the ice cream mixture and spoon it into the moulds and freeze for a couple hours.
Next, you melt the chocolate and coconut oil together for the chocolate base. Pouring just a little bit into each mould then putting in the freezer for an hour. Finally, we used crushed cashew and raspberry pieces on the chocolate shell. The contrast between the taste of the raspberry and the chocolate is incredible.
After preparing the chocolate shell we simply dipped the popsicles in the chocolate then sprinkled with our favourite toppings.
These would also be lovely with desiccated coconut or strawberry pieces.
You can then put the ice cream back in the freezer to solidify or you can eat it straight away, if you have no willpower like us.
We’re holding onto the last bit of summer, ice cream season is not over. Enjoy!
1 cup salted roasted cashews
1 1/2 cup canned coconut milk
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
1 cup whole pitted dates
2 tablespoons vanilla extract
Coconut sugar to taste
50g dairy free chocolate
1/2 tablespoon coconut oil
Handful of finely chopped cashews
Handful of raspberries, picked into small pieces
1. Firstly, place all the ice cream ingredients in a food processor and blend together on high until a smooth, thick, creamy consistency is produced. You will need to scrape the bowl down during the process and continue blending. Here is where you can add some coconut sugar depending on how sweet you like your ice cream.
2. Freeze the popsicles for a few hours.
melt the chocolate and coconut oil together on a low heat for the chocolate base.
3. Brush the ice cream moulds with olive oil spray and pour the chocolate into the bottom, for the base (about 1-2cm), and freeze for an hour.
4. Then, melt the chocolate and coconut oil together on a low heat for the chocolate shell.
5. Remove the popsicles from the moulds, dip into the chocolate and place on baking paper.
6. Sprinkle your chosen toppings, in this case, raspberries and cashews, on top of the popsicles.
7. Place in the freezer for 30 minutes and then eat away!