These cool, dairy‑free pops are made with coconut milk and soaked cashews. They taste like chocolate, strawberry and vanilla ice cream all in one.
Pro tip: Let the pops sit a few minutes at room temperature or run warm water over the mold to pop them out easily.
Active time: 15 minutes Total time: 8 hours 15 minutes
Neapolitan Nice Cream Pops
Ingredients
- 1 cup raw cashew pieces (about 135 g)
- 1 can (13.5 oz) full‑fat coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 8 large strawberries, fresh or frozen
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- 6 wooden craft sticks
Directions
- Cover the cashews with hot tap water in a bowl. Soak for about 2 hours until soft. Drain.
- Blend the softened cashews with coconut milk, maple syrup and vanilla until the mixture is completely smooth.
- Spoon 2 tablespoons of the blend into each of six half‑cup popsicle molds. Freeze upright for about 2 hours.
- Divide the remaining blend in two parts. Mix cocoa powder into one half until smooth; keep it in the fridge. Blend strawberries into the other half until smooth; also refrigerate.
- When the first layer is firm, pour the strawberry mixture into each mold. Freeze for another 2 hours.
- Finally, pour the chocolate mixture over the strawberry layer. Freeze until firm, about 2 hours more.
- To release the pops, run the mold under warm water for a few seconds. Serve right away or store in a zip‑top bag for up to 2 months.
Serves: 6 pops (1 pop each)
Nutrition (per pop)
- Calories: 267
- Total Fat: 21 g
- Saturated Fat: 11 g
- Carbohydrates: 17 g
- Protein: 4 g
- Sugar: 9 g
- Sodium: 45 mg
- Fiber: 2 g
Vitamins and minerals: Calcium 3 %, Iron 11 %, Potassium 188 mg, Vitamin C 22 %.