Vegan Cherry Almond Ice Cream Pops

Will Frolic for Food
Prep Time: 10 minutes
Total Time: 6 hours 10 minutes

Servings 10
Recipe Ingredients:
  • 1 cup coconut cream skimmed from the top of a chilled can of full fat coconut milk
  • 1 cup Pacific Foods Organic Almond Original Plant-Based Beverage
  • 1/2 fresh banana
  • 1/4 cup cashew butter
  • 1/8 tsp. vanilla bean powder or 1/2 tsp. vanilla extract
  • 1 heaping cup sweet red cherries pitted + 1/4 cup more
  • 1/2 tsp. almond extract
  • 3-5 pitted medjool dates
  • tiny pinch sea salt
  • 1 tsp. dragonfruit powder (optional, for color)
  • In the bowl of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Plant-Based Beverage, fresh banana, cashew butter, vanilla bean powder or extract, 1 heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates, tiny pinch sea salt and (optional) dragonfruit powder.
  • Blend on high until all of the ingredients meld into a creamy ice cream base. You want the dates to be well broken down into the mix, so keep blending until the cream is one uniform color. Taste and add a few more dates as you like if you prefer a sweeter popsicle, then blend again as needed
  • Pour the cherry almond cream into your popsicle mould. Freeze for 6-8 hours, or overnight -- until firm.
  • To release from the moulds, run the pop mould under warm water until the popsicles pull away. Serve immediately, or for best results let thaw a few minutes before biting in. Enjoy!