Who doesn’t crave an ice cream on a hot day? These ice cream popsicles, taken from Kate Bradley’s amazing new cookbook Kenko Kitchen (Hardie Grant; $40) are so delicious you’ll find it hard to believe they’re vegan and free from dairy and refined sugar! “Chocolate-coated ice creams just scream summer, fun and enjoyment,” says Kate. “These are my take on the milk bar favourite, but you won’t be on a sugar high after eating, and you won’t be in a heap of regret. These are all good for you!”
Makes 4–6 (depending on size of moulds)
Prep time: 30 minutes, plus 40 minutes setting
For the ice cream
400 ml (13 ½ fl oz) coconut cream (refrigerated)
125 ml (4 fl oz/ ½ cup) maple syrup
155 g (5 ½ oz/1 cup) cashews (soaked in water overnight)
¼ teaspoon salt
Seeds from ½ vanilla bean
80 ml (2 ½ fl oz/⅓ cup) coconut oil
30 g (1 oz/ ¼ cup) cacao powder
2 tablespoons stevia
¼ teaspoon sea salt
Slivered almonds to garnish
- Begin by placing all the ice cream ingredients in a blender and blitz until smooth and creamy.
- Remove and pour into an ice cream maker, letting it churn for 14 minutes until a beautiful ice cream has formed.
- Scoop the ice cream into popsicle moulds, press in the popsicle sticks and place in the freezer for 30 minutes or until frozen.
- Mix all the chocolate coating ingredients in a bowl.
- Remove the set popsicles from the moulds. Working quickly, dip each ice cream in the chocolate coating – the chocolate will begin to set very quickly on the ice creams as soon as the coconut oil hits the cold ice cream.
- Sprinkle the almonds on the chocolate before it has set and dunk the popsicle in the chocolate again to coat the almonds.
- Return to the freezer until they are ready to eat!