I’ve long been interested in trying non-banana vegan ice cream. First of all, I love culinary experiments, and secondly, such desserts are usually not very sweet. So when a delicious berry jam without white sugar appeared at home, I decided to use it for a bookmarked recipe for a vegan popsicle topping.
It turned out to be a very interesting ice cream with a delicate coconut flavor and a juicy filling under a crunchy chocolate crust.
Vegan “ice cream” is made with a variety of products. I chose a combination of pre-soaked cashew nuts and coconut cream familiar from lemon-currant cashew cakes. Next time I’ll try making it with a silk tofu base, for sure the ice cream will be creamier.
There are also recipes using chickpeas and even cereals, but I’m not ready for that kind of experimentation yet.
When using cashews and coconut, it’s important to watch the amount of water so you don’t get too many ice crystals. You need to dry the soaked nuts well and don’t substitute cream for milk. If you can’t find cream, pour the coconut milk into a clear container and let it stand. It will separate and you can gently skim the thick, fatty part off the top.
Frosting for popsicles
The ideal is to cover the ice cream with tempered chocolate. But the magic shell, which is the name of the most popular frosting for home use made of chocolate and butter, will also work.
You can use any kind of chocolate, even white. It is very important that it is tasty. Therefore, I most often choose confectionery chocolate.
Vegan Popsicle with Berry Filling
A delicious egg-free, dairy-free popsicle with a juicy berry filling and a crunchy chocolate coating
Ingredients
140 g of raw cashew nuts
180g of cold coconut cream
1-2 tbsp sweetener to taste
2 tsp. vanilla extract
pinch of salt
180g of thick cold jam
200 g bitter chocolate
2 tbsp grape seed oil
Instructions
- Rinse the cashews well. Put them in a plastic or glass bowl and pour drinking water over them. Leave them in the fridge overnight.
- Drain and pat the nuts dry with paper towel.
- Place the cashews, coconut cream, sweetener, salt and vanilla in the blender bowl. Whisk without letting the mixture overheat to make a smooth cream.
- Place 1/3 of the white cream in the first cell of the mold. Place a layer of jam on top so that it does not reach the walls. Insert popsicle stick. Add the white cream to the top.
- Fill the rest of the cells in the same way and smooth the surface with a spatula or wide knife.
- Frost completely.
- Melt the chocolate in a water bath or in short intervals in the microwave. Add the butter, mix well.
- Pour the frosting into a bowl slightly wider than the popsicles.
- Take the popsicles out of the mold. Dip each one in the frosting in turn and shake off the excess. Place on a silicone mat. If you work slowly, it is better to keep the pieces in the freezer and take them out one by one.
- Leave for 30-40 minutes, then serve. Can be stored in the freezer in an airtight container.
Recipe Notes
- To reduce the calories per serving, you can assemble the dessert in a mold with smaller cells. Make, for example, small bars or stuffed animal figures.
- Try making popsicles with tropical fruit jam, it will go well with coconut.
The grape seed oil in the icing can be replaced by melted coconut oil.
Bon appetit!
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