These Neapolitan Nice Cream Pops are perfect for vegans and non-vegans alike! It also offers a healthier alternative to regular ice cream.
Active time: 15 minutes
Total time: 6 hours, 15 minutes
Ingredients
- 1 cup (135g) raw cashew pieces
- 1 (398ml) can coconut milk
- 3 tablespoons Swerve sweetener
- 1 teaspoon vanilla extract
- 4 large (85g) fresh or frozen strawberries
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 6 craft sticks
Method for Neapolitan Nice Cream Pops
- Put the cashews in a medium bowl and cover with hot tap water. Let the cashews soak until softened, about 2 hours. Drain the nuts and add them to a blender along with the coconut milk, sweetener and vanilla extract; blend until smooth. Spoon 2 tablespoons of the mixture into 6 (1/2-cup/118ml) popsicle moulds and freeze upright until firm, about 2 hours.
- Pour half of the contents of the blender into a measuring cup with a spout. Add the cocoa powder and whisk until smooth. Cover and set aside in the refrigerator. Add the strawberries to the remaining coconut mixture in the blender and blend until smooth. Cover and refrigerate until needed.
- Once the first layer of the pops is firm, carefully pour the strawberry mixture evenly into the popsicle moulds. Freeze until firm, about 2 hours.
- Carefully pour the chocolate mixture into the popsicle moulds over the strawberry layer. Freeze until firm, about 2 hours.
- To unmold the popsicles, run the moulds under warm running water until the edges are softened, and the pops come free when gently pulled from the moulds. Serve immediately or store in a zip-top bag in the freezer for up to 2 months.
Serves: 6 | Serving Size: 1 pop
Thank you to MyFitnessPal for contributing this recipe.
