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vegan chocolate coconut ice cream Pops

  • Author: Jade Woodd
  • Prep Time: 5mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 10

Description

6 ingredient, creamy vegan chocolate coconut  ice cream pops made with healthy ingredients that are so easy to make and will be loved by all.


Ingredients

  1. VEGAN CHOCOLATE COCONUT ICE CREAM POPS

600ml full fat canned coconut milk or cream (both work, I have checked)

1/2 cup (60g) Dutch pressed cocoa or cacao

1/3 cup (90g)  natural peanut butter

1 tsp (5ml) pure vanilla extract

Pinch salt

1/3 – 1/2 cup (110-125g) pure maple syrup

Optional- 1/2 tsp instant coffee

 

OPTIONAL CHOCOLATE COATING

100g dark chocolate

1 Tbsp peanut butter

1 Tbsp roast peanuts, crushed


Instructions

  1. This recipe is somewhat forgiving, so while I recommend using scales for measuring you can easily use Australian or American standard cups. For best results have all ingredients at room temperature.
  2.  Set aside ice cream moulds and popsicle sticks. I use a 12 piece set that holds around 1/3 per mould, but you can easily use whatever you have. Alternatively, you can use small paper cups and insert a small spoon as the handle if you don’t have any moulds/sticks.
  3. Add all ingredients to a blender. I like to use a silicone spatula to scrape all my ingredients into the blender, not leaving any in the can or measuring cup. Blend on high until completely smooth.
  4. Pour the mixture evenly between your moulds. Insert popsicle sticks then freeze for a minimum of 6 hours.

To remove from the moulds and optional chocolate coating

  1. To remove ice creams from moulds you should fill up a large cup with boiling hot water (I use a milk shake cup). Be extra careful that the cup is away from little hands, then dip each individual ice cream mould into the cup for 5 seconds. At this point you should be able to easily remove the ice-cream from its mould with just a gentle pull on the stick. Place ice cream on a tray lined with baking paper or a refusable silicone mat. Repeat until you have removed all ice creams, then place tray in the freezer for 30 mins to firm completely. At this stage you can place the ice creams into a air-tight container and store in the freezer or dip into chocolate (see next step).
  2. Take chocolate and roughly chop into small bits. Place in a heat proof bowl with peanut butter, and set bowl over a small saucepan of simmering water. Melt completely, then remove from heat and stir through peanuts.
  3. Remove ice creams from the freezer. Dip each one into the melted chocolate, then place back on the lined tray. Once all the ice creams have been dipped, place the tray back in the freezer for 10 minutes, before finally storing the ice creams in an airtight container in the freezer.

Note! To eat these ice creams, please allow 5-10 minutes to defrost before eating for the best texture. As they are low in sugar they set fairly firm, but if you simply allow a little time to soften they are the best texture; so creamy, and melty just like ice cream should be.

 


Keywords: Vegan, ice cream recipe, paleo, peanut butter, chocolate, dessert