Who doesn’t love chocolate and cherries together? Especially when they are mixed with coconut milk ice cream and drizzled with a dark chocolate shell. These creamy, dreamy ice cream pops are the perfect snack for warmer days and parties. If you have any leftover chocolate drizzle, save it for more ice cream!

Chocolate Cherry Ice Cream Pops [Vegan]

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Serves

6

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Ingredients

For the Cherry Ice Cream:

  • 1 can full-fat coconut milk (13- to 15-ounce)
  • 1/4 cup cashews, soaked in water for 4 hours
  • 1 1/2 cups pitted fresh or frozen cherries, plus extra for cherry chunks in pops
  • 2-3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • A pinch of Himalayan salt

For the Chocolate Shell:

  • 1/4 cup coconut oil
  • 2-3 tablespoons raw cacao powder, or unsweetened cocoa powder
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon vanilla
  • A pinch of Himalayan salt
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Preparation

To Make the Cherry Ice Cream:

  1. In a blender or food processor, place all ingredients (except extra cherry chunks) and blend until completely creamy and smooth. Taste for sweetness and add additional sweetener as needed.
  2. Slice the cherry chunks and stick them to the sides of your popsicle molds. Add as many cherry slices as desired. Pour the mixture into the mold, leaving about 1/4-inch of room on top. Place stick in the mixture and place in freezer for 4-6 hours.

To Make the Chocolate Shell:

  1. Place coconut oil, cacao, and maple syrup in a small saucepan over medium-low heat.
  2. Stir frequently until ingredients are melted. Be careful not to burn. Then, add the vanilla and salt and mix well. Remove from heat and let cool at room temperature. Drizzle over frozen ice pops and serve.

Notes

The leftover chocolate sauce can be stored in the refrigerator. Just reheat on low to soften again.

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