At first glance, today’s ice cream recipe, with its fruity strawberries, seems like a light summer treat. But calorie counters, take note: our vegan vanilla-strawberry popsicles are packed with chocolate in three different forms. And even though cashew butter has good nutritional value, it’s not exactly ideal for weight loss. For once, we couldn’t care less — today we’re celebrating 100% chocolate indulgence while completely ignoring the calories.
Ingredients
Makes 2 large popsicles
For the base
- 95 g Cashew Butter
- 60 ml Water
- 60 g Strawberries (about 3–4)
- 4 pieces iChoc White Nougat Crisp Chocolate
- 1 - 2 tsp Sweetener of your choice (sugar, agave syrup, etc.)
- 1 pinch of Vanilla
- 1 pinch of Salt
For the glaze
- 1.5 bars iChoc White Vanilla Chocolate
- 40 g Cocoa butter
For decoration
- 4 pieces iChoc Planty Classic Chocolate
- ein paar freeze-dried strawberry pieces
In addition
- 2 large ice pop molds
- 2 Popsicles
How to make it
1. For the base, if necessary, stir the cashew butter thoroughly in the jar before using it until it becomes smooth. Then add it to a bowl along with the vanilla, salt, water, and sweetener, and mix thoroughly.
2. Cut the strawberries and iChoc White Nougat Crisp into small cubes and fold them into the mixture.
3. Pour the mixture into the ice pop molds, insert the ice pop sticks, and place them in the freezer overnight.
4. The next day, melt the chocolate for the glaze together with the cocoa butter slowly over a double boiler, stirring constantly.
5. Remove the frozen ice cream base from the freezer and take it out of the mold. Hold it by the stick over a large, flat plate and pour the liquid white glaze over it. To touch up any glaze that has dripped down, scoop it up from the plate with a large spoon and pour it over the ice cream base again. Then place the glazed ice cream back in the freezer for about an hour.
6. For decoration, slowly melt 6 pieces of iChoc Classic in a double boiler, stirring constantly.
7. Remove the ice cream from the freezer and pour the melted chocolate over it in swirls. Immediately press a few freeze-dried strawberry pieces into the chocolate while it’s still soft.
Tip: Let the ice cream soften for about 5–10 minutes before eating.
Substitution tip: Another delicious variation is a base made with blueberries or raspberries, topped with a glaze made from iChoc Classic chocolate.