| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Servings | serves |
Ingredients
Ice Cream Filling:
- ½ cup Cashew Nuts soaked overnight
- ½ cup Coconut Cream
- 1 teaspoon Vanilla Bean Powder
- ⅛ cup Maple Syrup
Salted Caramel:
- 6 Medjool Dates Pitted
- ¼ cup Coconut Cream
- pinch Himalayan Salt
- ½ teaspoon Vanilla Bean Powder
Chocolate Shell:
- ¼ cup Coconut Oil melted
- ⅓ cup Cacao Powder
- ⅛ cup Maple Syrup
Toppings:
Ingredients Ice Cream Filling:
Salted Caramel:
Chocolate Shell:
Toppings: | |
Instructions
- Place all the ice cream ingredients into the blender and mix until you have a smooth mixture.
- Pour the ice cream mixture into the moulds until they are ¾ full (make sure not to fill them up completely so you have some space left for the caramel).
- Add the wooden sticks and place the filled moulds into the freezer for about 1 hour (the ice cream should be quite firm already).
- In the meantime prepare the salted caramel filling by placing all ingredients into the blender and mixing them until you get a creamy texture (this will take some patience and you will have to use you blender stick to mash up the dates).
- Once you got the desired texture spread the caramel evenly into the remaining ¼ of the moulds.
- Place the moulds back into the freezer for 1-2 hours until the caramel has hardened up.
- Combine all the raw chocolate ingredients in a bowl and mix until you get a smooth chocolate mixture.
- Dip each popsicle into the chocolate, top with crushed almonds if desired and place them on a baking sheet in the freezer to dry. Make sure to let them defrost for about 3-5 minutes at room temperature before eating!
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