Rich and creamy vegan dark chocolate ice cream pops dipped in tangy and naturally sweetened raspberry white chocolate. With this healthy sweet treat in hand, bring on the hot summer days! These velvety vegan chocolate & raspberry ice cream pops are not only vegan but as always, I made sure to naturally sweeten them.
With summer right around the corner, you’ll most likely find me spending my time in the kitchen experimenting with delicious treats that are perfect for hot summer days. My favorite… no churn ice cream popsicles for sure. They are so easy to make, super fast, and a nice way to show off you’re creativity.
Being a huge fan of chocolate, I generally tend to create recipes that involve it in one way or another, so naturally, dark chocolate ice cream pops were a no brainer. To add a tangy but fresh flavor I decided to incorporate raspberries into my white chocolate coating. Turns out, they cut through the richness of the chocolate perfectly plus you can’t beat the pink look of these beautiful vegan ice cream pops. Am I right?
What you need to make deliciously healthy ice cream pops
- ice cream molds
- coconut milk
- medjool dates
- your favorite flavors (nut butters, fruit etc.)
First off, you will need to have your own set of ice cream molds. You can find them cheap on amazon or even at some stores. In order to make the ice cream vegan, you will want to use coconut milk. It has the creamiest consistency and can be paired with pretty much any flavor. To sweeten your pops naturally you can add medjool dates. If you don’t want to spend the money you can always substitute with maple syrup. Personally I prefer using dates but either way works.
It can’t get easier than this. Pick your favorite flavors, fruits etc and create some delicious vegan ice cream pops. Your family and friends will thank you for it, guaranteed.
Other ice cream/popsicle recipes
- Vegan Caramel and Cashew Mini Ice Cream Pops
- Blueberry Ice cream
- Acai Ice Popsicles
- Coconut Matcha Popsicles
- Berry Cherry Pops
If you make these deliciously healthy chocolate ice cream pops I’d love to know what you think in the comments below, as a review, or simply take a pic and tag @delight.fuel
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Vegan Chocolate & Raspberry Ice Cream Pops
Rich and creamy dark chocolate ice cream pops dipped in tangy and naturally sweetened raspberry white chocolate. With this healthy sweet treat the hot summer days can come!
Ingredients
- 1 can of full fat coconut milk
- 5 pitted medjool dates (softened)
- 4 oz unsweetened 100% chocolate
- Optional: 1/4 cup maple syrup (for dark chocolate base)
- 1/4 cup cacao butter
- 1/4 cup coconut butter
- 1 tbsp maple syrup
- 2 tbsp coconut milk
- 1/2 cup freeze dried raspberries
- Optional: 2 tbsp coconut milk powder
Instructions
To prepare the ice cream base heat coconut milk and soaked dates* in a small pot over medium-high heat whisking continuously until dates have dissolved. Turn heat to low and add the chocolate. Stir until chocolate has melted. Add in maple syrup if preferred. Pour chocolate base into your popsicle molds. Transfer into the freezer for about 2 hours.
Once the pops are completely frozen, prepare the vegan raspberry white chocolate coating.
Ground freeze dried berries in a spice grinder or small food processor until very fine.
In a small pan melt coconut butter, cacao butter, maple syrup, coconut milk and optionally the coconut milk powder over low-medium heat until everything has dissolved. Add the raspberry powder and mix well.
Take the chocolate pops out of the freezer and coat them with the raspberry white chocolate mixture. Transfer each ice cream pop onto a parchment paper and let sit until chocolate has hardened. Store the ice cream pops in an airtight container in a freezer for up to two months.
Notes
*soak dates in hot water for about 10-15 minutes before adding into the coconut milk.
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