Worlds Best Cashew Ice Cream Pops

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My three-year-old grandson always asks me if I have any heart-shaped ice creams whenever he comes to visit me. He heads for the freezer as one of the first things every time.

My son said to me the other day as he pulled four ice creams out of my freezer and, with a smile on his face, put them in a plastic bag before he left: "This ice cream is the best I've ever tasted—and that includes store-bought ice cream."

To keep up with demand, I produce a batch of this ice cream at least once every two weeks. I make twelve large (heart-shaped, 45 ml)
and 10 of the small ones - 24 ml. And they go happily into stomachs both summer and winter.

They are incredibly delicious with a sweet, crispy coating. If you let them sit for five minutes after taking them out of the freezer, they will have a soft, amazing texture inside.

Furthermore, they are dairy-free, vegan, and gluten-free.

Tips:

1. These ice creams melt pretty quickly, so you have to be a little quick while making them.

2. As these vegan chocolate ice creams are low in sugar they will freeze firmly. Allow 5-10 minutes to soften, after which time you will have a creamy, fudgy ice cream.

3. This recipe makes quite a large number because working with a large quantity makes it easier for the blender than smaller portions (and I'm sure they'll not go to waste once tasted!).

Recipe

• Yields: 12 large (45ml) and 10 small popsicles (24ml)

• Cook time: 1 hour plus soaking time and freezing time.

• Total time: 24 hours

Props:

• Blender

• Popsicle molds

• Popsicle sticks

• Piping bag

• Mini chopper

• Baking sheet

Ingredients:

Ice cream

• 2 cups raw cashews, soaked 4+ hours and drained

• 1/3 cup maple syrup

• 3/4 cup full-fat coconut milk

• 2 Tbsp coconut butter

• 1,5 Tbsp cacao powder (optional)

• 1 vanilla bean, or 1 tsp vanilla extract

date - cashew - Crumble (optional)

• 6 pitted medjool dates

• 1/4 cup raw cashews

coating

• 200g white chocolate (note that this one is NOT vegan)

• 3 tbsp coconut oil

Instructions:

THE ICE CREAM:

1. Add all the ingredients for the ice cream to the blender and blend until smooth. If you're using a vanilla pod, split it lengthwise, and scrape out brown flecks inside. Add these to the mix.

2. Insert popsicle sticks into the molds.

3. Pour the ice cream into a piping bag and distribute it into the ice cream molds until each mold is about 90% full.

DATE AND CASHEW CRUMBLE:

1. Chop the dates in a mini chopper for a few minutes.

2. Add the cashews and chop them together with the dates for about 10 seconds. They should not be too "grated."

3. Spread the sprinkles on the ice cream and press down lightly with the back of a spoon.

4. Freeze overnight.

COATING:

1. Chop the chocolate and place in a heat proof bowl.

2. Add boiling water to a small saucepan.

3. Place heatproof bowl on top of the saucepan, ma it should sit on the rim and not touch the water. Make sure no water gets into the bowl!

4. Melt 3/4 of the chocolate in the bowl, then remove it from the heat.

5. Add the remaining 1/4 of the chocolate and let it melt. Stir with at spoon to speed up the melting process.

6. Melt coconut oil and add it to the melted chocolate to make completely liquid.

7. Line a small tray with baking paper or a silicone mat.

8. Take the ice creams out of the freezer and out of the molds.

9. Dip the ice creams in the melted chocolate. Move quickly here.

10. Cool on baking paper until the chocolate is dry.

11. Transfer to the freezer.

12. Keep the ice cream popsicles in the freezer until you want to serve them.

13. Enjoy!

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