These have been a long time coming, ever since I saw these and wanted to try and make super smooth, creamy and ice-cream-like pops sans ice cream maker.
The secret is cashew nut butter. Cashews are often used in vegan recipes as the dairy replacer. But, they need to be soaked and then blended into a smooth paste. A jar of cashew butter eliminates the work and foresight needed and gives you a creamy texture. I swirled in some reduced berries and dipped each pop into a magic shell, the results were magical.
When making ice cream pops, I prefer using a silicone mould as it peels away easily to release the pop. As ice cream pops are softer than fruit ones, I find that using a plastic mould and releasing the pops by running water over it can result in a broken pop. These are the moulds I use and they have been completely worth it not only in ease, but in the oval magnum-like shape they give you.
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Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.