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Vegan Cherry Almond Ice Cream Pops

  • 10 min
    Prep Time
  • 6 hr 10 min
    Total Time
  • 10 people
  • 156 per 1 serving


  • 1 cup coconut milk (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 cup vanilla bean or 1/2 tsp. vanilla extract
  • 1 cup sweet cherry, pitted (plus 1/4 cup pitted and chopped)
  • 1/2 teaspoon almond extract
  • 3 to 5 pitted medjool dates
  • 1 pinch sea salt


  • Step 1

    In the bowl of a high powered blender, combine the coconut cream, almond milk, fresh banana, cashew butter, vanilla bean powder or extract, 1 heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates and a tiny pinch sea salt (you can add 1 teaspoon dragon fruit powder for color, if desired). 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.  

  • Step 2

    Stir in the chopped cherries.  Pour the cherry almond cream into your popsicle mold. Freeze for 6 to 8 hours, or overnight, until firm. To release from the molds, run the mold under warm water until the popsicles pull away. Serve immediately, or for best results let thaw a few minutes before biting in. Enjoy!

Calories 156
Total Fat 8 g
Sat. Fat 4.9 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 54 mg
Total Carb 8 g
Dietary Fiber 0 g
Sugar 4 g
Protein 1 g
Vitamin D 1 %DV
Calcium 1 %DV
Iron 6 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.