Vegan Strawberry Ice Cream Pops Dipped in Chocolate
This simple recipe only requires a few ingredients (just 4 if you skip the chocolate), so easy to make! And the best part?
It's gluten-free, dairy-free, egg-free, and refined sugar-free!
These strawberry ice cream pops are perfect for cooling off during hot summer days or as a guilt-free treat at any time of the year. They are loved by both vegans and non-vegans, making them a crowd-pleaser.
As a chocolate lover, I have always enjoyed chocolate-dipped popsicles. The soft and crunchy textures are just so satisfying! Imagine the juicy sweetness of strawberries combined with creamy coconut, rich dark chocolate, and crunchy nuts... mmm... hard to resist!
Whether you're hosting a summer gathering or simply spoiling yourself, these treats are sure to impress.
Important Note: The quality of your canned coconut cream or coconut milk matters. Check the ingredients and opt for brands that don't use guar gum, artificial sweeteners, or other questionable additives. Using coconut cream in this recipe provides the creamiest texture, but full-fat coconut milk can be used as well. In that case, increase the amount of cashews to 100 grams for optimal results.
RECIPE:
VEGAN STRAWBERRY POP ICE CREAMS DIPPED IN CHOCOLATE
by Olga Savel | July 8, 2023Servings: about 8-10 bars, depending on the size of the mold.
INGREDIENTS:
- 300 g frozen strawberries
- 100 g maple syrup
- 1 can of coconut cream (shaken)
- 75 g cashews (soaked overnight and rinsed)
- 225 g vegan dark chocolate, melted
- Optional toppings: crushed nuts, shredded coconut, etc.
- Optional ingredients: vanilla bean or vanilla extract, chopped fresh strawberries, and strawberry syrup (homemade is always better).
Instructions:
1. Soak the cashews overnight in room-temperature water then drain.
Quick soaking method: Pour boiling water over raw cashews and let it sit for about an hour. To make it even quicker, you can just boil them on the stovetop for 15 minutes.
2. Drain the soaked cashews and rinse them under cold water.
3. In a high-speed blender, combine the strawberries, coconut cream, soaked cashews, maple syrup, and vanilla extract. Blend until smooth and creamy.
4. Pour the strawberry mixture into popsicle molds. If your molds don't have built-in sticks, insert wooden popsicle sticks into the center of each mold. At this stage, I like to add small pieces of fresh strawberries to the mixture for a contrast of flavors and textures.
5. Place the molds in the freezer and let them freeze for at least 4-6 hours, or until solid.
6. Once the ice creams are completely frozen, prepare the chocolate coating. Slowly melt the chocolate using a double boiler on the stove (put it on the lowest heat to avoid overheating/burning). Remove from the stove when the chocolate is half-melted and continue stirring it with a spatula until it’s completely melted.
7. Gently slide the ice creams out of the molds and onto a baking sheet lined with parchment paper.
8. Working quickly, dip each ice cream into the melted chocolate, ensuring it is fully coated. Allow the excess chocolate to drip off, then place the dipped ice cream back onto the parchment paper.
As a fun option, have a plate with chopped nuts ready, and while the chocolate is still wet, gently place the dipped ice cream pop on top of the nuts to cover one or both sides with nuts.
9. Repeat this process with the remaining ice creams.
10. Once all the ice creams are dipped and topped, transfer them back to the freezer and let them firm up for about 15 minutes, or until the chocolate coating is set.
11. Store the ice cream pops in an airtight container in the freezer for future enjoyment.
Serve your vegan strawberry pop ice creams straight from the freezer whenever you're craving a cool and delicious treat! I like mine slightly thawed so it’s not hard as a rock when I bite, so I usually wait 3-5 minutes.
Enjoy the taste of summer in every delicious bite!
