Mint Chip Ice Cream Pops
These refined sugar-free and vegan ice-cream pops feature a melty mint base while the cacao nibs give just the right amount of crunch.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 mini pops (2 oz ea)
- Category: Ice Cream
- Method: no-bake, raw
- Cuisine: dessert
- Diet: Vegan
Ingredients
Ice Cream Base:
- 1 cup raw cashews, pre-soaked and strained*
- 1⁄2 cup unsweetened almond milk
- 1⁄2 cup maple syrup
- 1⁄2 cup cacao butter, melted
- 1 tbsp pure vanilla extract
- 1 ½ tsp mint extract
- ¼-½ tsp salt, to taste
- ¼ tsp spirulina powder
- ¼ tsp turmeric powder
Stir in:
- 3 tbsp cacao nibs
Instructions
Make sure all ingredients are at room temperature before starting**.
1) Blend all ice cream ingredients except cacao nibs in a high power blender until completely smooth.
2) Stir in cacao nibs.
3) For flat lay silicone pop molds, place mold on a small flat tray or cutting board and secure popsicle sticks into place. Divide and pour the mixture evenly between the mold cavities.
4) Place pops into the freezer for 5-6 hours to set.
5) To serve, carefully remove pops from mold and enjoy!
Notes
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
**If you have cold items, they'll make the mixture firm up too quickly in the blender / if your items are extremely hot, like the cacao butter, they'll cook the sugar in the blender and make the mixture clump up. Room temp or very slightly warm is idea.
Keywords: mint chip