Summer recipe alert! Strawberries and Cream Chocolate Ice Cream Bars – I had some coconut meat I had to use up and I’ve never used my popsicle molds before so I decided to make some!
These Strawberries and Cream Chocolate Ice Cream Bars are really creamy, full of flavor and texture, enjoy!
Strawberries and Cream Chocolate Popsicles
Vegan, gluten-free creamy popsicles enrobed in chocolate and candied nuts.
Equipment
- Blender
- Popsicle Molds
Ingredients
Candied Nuts
- 1 cup walnuts soaked and rinsed
- 1 cup almonds soaked and rinsed
- 3/4 cup coconut sugar
- 1 tbsp mesquite powder
- Pinch high mineral salt
Strawberry Ice Cream
- 1 cup cashews soaked for 2 hours
- 1 1/4 cup almond milk
- 1/2 cup young coconut meat
- 1/2 cup lakanto or xylitol
- 1/4 cup coconut oil melted
- 1 tsp freeze dried strawberry powder
- 1 tsp beet powder
- 1 tsp sunflower lecithin
- 8 drops strawberry essence
- 5 drops vanilla essence
- 1/4 tsp high mineral salt
- 1/2 cup freeze dried strawberries, chopped
Instructions
Candied Nuts
- Rinse nuts really well and strain.
- Add all ingredients in a bowl and mix well until combined.
- Place on a lined dehydrator tray and dehydrate at 115 for 24 to 36 hours.
- Once dry, process in a food processor until a crumble consistency.
Strawberry Ice Cream
- Blend all ingredients except freeze dried strawberries until smooth.
- Add freeze dried strawberries and combined with a spatula.
- Pour ice cream into popsicle molds and freeze overnight.
Assembly
- Melt dark chocolate and add candied nuts until combined.
- Remove popsicles from freezer and run under hot water on both sides until popsicle easily removes from mold.
- Using a tall mug, dip popsicles in dark chocolate and hold for a few seconds. Place on tray lined with parchment paper and set in the freezer.
