Now there also is a bunch of frozen plums. I got them of some friends by the bucket, because their plum tree was going wild. I baked as much plum cake as everyone could handle, the rest went into the freezer.

Now I started using these plums in the occasional smoothie. And every time I was mesmerized by the dreamy purple colour – so beautiful! If only there was a way to stare at it even longer… Well, how about having it frozen on a stick? That was the solution!

I really love how easy these vegan ice pops are to make and how they don’t need any additional sweetener. Please note that these ice pops are not all too sweet. Because I only used bananas and plum to create a fruity sweetness. While I have used cashews, you can omit them and use more bananas instead.

As always, this recipe for Plum Banana Ice Pops is vegan, gluten-free and without refined sugar. It also proves, that one does not need dairy products in order to make a delicious frozen treat

Makes approx. 10 ice pops:

200g plums
200g banana (without peel)
1/2 cup cashews (or other nuts) also see note above
1 1/4 cup (310ml) water
1/2 teaspoon cinnamon
1 teaspoon guar gum (optional, makes it more creamy)

Instructions:

1. Blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks.

3. Place in freezer until solid. To get the ice pops out of the mould, hold it upside down under warm water for a moment.

Enjoy! 

That sounded strange and beautiful at the same time. I had to give it a try!

And, oh boy, lavender and blueberries indeed make an amazing pair! The sweet and flowery aromas of lavender infuse deliciously with the blueberries. And it has a refreshing taste to it.

So if you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.

Update: you can make this ice cream recipe with an ice cream maker as well with a high-speed blender. You will find both options below.

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Blueberry Lavender Ice-Dream (Vegan, Gluten-free, Refined Sugar Free, No-Churn Option)

If you have both lavender and blueberries at hand, I can only recommend to try this recipe for this delicious blueberry lavender ice-dream, that is also vegan, gluten-free and free from refined sugars.

Course Ice Cream

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Blueberry, fruit-sweetened, Ice-Dream, Lavender, purple, Refined Sugar Free

Servings 1 liter

Equipment

• high-speed blender
• ice cream maker

Ingredients

• 70 g cashews soak them in filtered water for at least 3 hours, then rinse and drain
• 70 g dates pitted
• 1 1/2 cups water
• 1 tablespoon lavender flowers approx. 1-2 flower ‘heads’
• 1-2 pinches salt
• 400 g approx. blueberries

Instructions

Preparation with ice-cream maker:

• Blend cashews, dates, salt and water until smooth.
• Add blueberries and pulse a few times.
• Pour into ice-cream maker and churn until it has reached the desired firmness. If it is too soft, pop it into a container and into the freezer for a while.

Preparation with high-speed blender:

• Blend all ingredients except the blueberries and lavender until smooth.
• Pour into freezer safe containers until approx. finger thick high. Sprinkle with blueberries and lavender flowers, scattering them evenly over the surface.
• Place in freezer until solid.
• Once frozen, pop the slab(s) onto a chopping board and cut into smaller chunks.
• Place chunks in high-speed blender and blend on lower medium speed, using a tamper to push the squares into the blades. Blend until smooth. Transfer to dessert bowls immediately or pop it into a freezer safe container to let it firm up again a little more.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

If you love blueberries as much as I do, check out this recipe for another no-bake blueberry cake.

Note: Due to the high water content of the berries, the cakes should be stored in the freezer and only taken out about 1 hour before serving up. Otherwise they might turn a little watery. Best results with a high-speed blender.

For 6 mini cakes you’ll need:

For the crust:
1 cup (150g) almonds (soaked in filtered water for at least 8 hours and then drained)
1/2 cup (70g) dates, pitted and diced

For the filling:
1 cup (140g) cashews (soaked in filtered water for at least 4 hours and then drained)
2 cups (300g) blueberries
1/2 cup (70g) dates, pitted and diced
1/8 cup water (only if too try)

For decoration: a few extra blueberries, some desiccated coconut and marigold pedals is what I’ve used, but there is not limit for your creativity here

Preparation:

1. For the crust, pulse the almonds and dates to fine crumbles. Line a muffin tray with a strip of paper for each cake. I find they are easier to remove this way.

2. Scoop the dough for the crust into the molds and spread evenly with your (clean) hands. It might be a little finicky, but it’ll be worth it! Place the muffin tray in the fridge while preparing the filling.

3. For the filling, blend the blueberries with the dates to a fine cream. If your blender isn’t very strong, I recommend to blend the blueberries first, then let the dates soak in the blueberry juice and then blend it a little later. Then add cashews and blend to a fine cream.

4. Take the muffin tray out of the fridge and scoop the filling into the prepared molds. Sprinkle with decoration of your choice and place in the freezer until set (approx. 2hours). Take out of the freezer approx. 1 hour before serving.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.