Vegan Cherry Almond Ice Cream Pops

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Rating: 0
You:
Rate this recipe!
Created by: Will Frolic for Food

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Vegan Cherry Almond Ice Cream Pops

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Will Frolic for Food

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Ingredients

Instructions

  1. In the bowl of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary 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.
  2. 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
  3. Pour the cherry almond cream into your popsicle mould. Freeze for 6-8 hours, or overnight -- until firm.
  4. 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!

Ingredients

Instructions

  1. In the bowl of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary 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.
  2. 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
  3. Pour the cherry almond cream into your popsicle mould. Freeze for 6-8 hours, or overnight -- until firm.
  4. 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!