What makes these ice cream pops so creamy without dairy?

The creamy texture comes from a blend of full-fat coconut milk and cashews, which are soaked to ensure a smooth consistency in the ice cream base.

Can I use frozen cherries instead of fresh ones for this recipe?

Yes, the recipe specifically states you can use either pitted fresh or frozen cherries for the ice cream base, plus extra for chunks.

How do I get the cherry chunks to stick to the sides of the popsicle molds?

After slicing the extra cherry chunks, simply press them against the inside walls of your popsicle molds before pouring in the ice cream mixture.

What makes the chocolate shell harden on the pops?

The chocolate shell hardens due to the coconut oil, which solidifies when cooled, creating a crisp coating when drizzled over the frozen pops.

How long do the ice cream pops need to freeze before they are ready?

The ice cream pops require 4-6 hours in the freezer to set completely before they can be removed from the molds and coated with the chocolate shell.

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Chocolate Cherry Ice Cream Pops
[Vegan]

MH By: Melissa Huggins

Author Bio

Melissa Huggins, is the creator and founder of Vegan Huggs, a friendly and inspirational blog, to encourage... Read More

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Several vibrant pink Chocolate Cherry Ice Cream Pops, some drizzled with a dark chocolate shell, arranged on a white surface with fresh cherries scattered around.

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Chocolate Cherry Ice Cream Pops [Vegan]

Dairy Free

Vegan

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... Read More

Ingredients You Need for Chocolate Cherry Ice Cream Pops [Vegan]

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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How to Prepare Chocolate Cherry Ice Cream Pops [Vegan]

To Make the Cherry Ice Cream:

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.
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:

Place coconut oil, cacao, and maple syrup in a small saucepan over medium-low heat.
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.