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CocoBerry Cream Pops


  • Author: Nicole Dawson
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 -10 1x

Description

Fresh berries and rich coconut cream are blended together to make this refreshing Allergy safe and Vegan Creamsicle.


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Ingredients

  • 1 TB Arrowroot powder
  • 2 14-oz cans Coconut Milk (not light)
  • 2 tsp. vanilla extract
  • 3 TB. agave (or raw honey)
  • 1 TB. coconut oil
  • Dash pink Himalayan sea salt
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  • 3 C. mixed berries (frozen works great)
  • 3 TB. agave
  • 1/2 C. water
  • 1 tsp. arrowroot powder
  • 1/2 C. Enjoy Life Chocolate Chunks (optional)

Instructions

  1. In a small bowl, whisk together arrowroot powder (1 TB) with 1/4 C. coconut milk until blended. Add to pot vanilla extract then mix in remaining coconut milk, 3 TB agave, coconut oil and dash of salt.
  2. Cook over medium high, stirring often and bring to a slight boil. It should start to thicken a little. Remove from heat, stir for another 2 minutes.
  3. Cool slightly then transfer to airtight container and chill overnight.
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  5. Start making your berry compote.
  6. In a small saucepan, whisk water and arrowroot powder together. Once blended, add in agave and berries.
  7. Bring to a boil then reduce and simmer approximately 10 minutes. This will thicken a little as well.
  8. Remove from heat.
  9. Cool slightly then refrigerate until needed.
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  11. Pour chilled coconut milk base into prepared ice-cream maker and follow manufacturer’s instructions. Approximately half way through, add in half or all berry compote and 1/2 C. chocolate chips if using and allow to finish cycle.
  12. Transfer to air tight container and freeze.

  • Category: Dessert
  • Cuisine: Vegan
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