Make approx. 9 ice pops:

For the ice pops:
140g hemp seeds
140g dates, pitted and diced
450ml water
2 tablespoon FAIR-TRADE cocoa powder
1/4 teaspoon ground vanilla
1 pinch salt (optional)
For the chocolate drizzle:
2 tablespoon cacao butter, melted
1 tablespoon FAIR-TRADE cocoa powder
2 tablespoon ground coconut sugar

Instructions:

1. For the ice pops, blend all ingredients in a powerful blender until smooth.
2. Pour the mixture into the ice pop mould. Cover with lid, insert wooden sticks and place in freezer until solid (approx. 4 to 6 hours).
3. When the ice pops are frozen, take them out of the mould. Turning the mould upside down and letting some warm water run over it, can help to get them out easier.
4. Store ice pops in freezer while preparing the chocolate drizzle.
5. For the chocolate drizzle, combine the ingredients in a cup. It might help to place the cup in a bowl with warm water to keep the cacao butter soft.
6. Drizzle ice pops one by one with the chocolate and garnish to your liking. I use extra hemp hearts and some chopped pistachios.
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.

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! 

As always, this recipe for walnut chocolate ice pops is vegan, gluten-free and without refined sugar



Makes 10 ice pops:

For the ice pops:
1 cup (110g) walnuts (soak in water for approx. 8 hours, then rinse and drain)
1 cup (140g) dates, pitted and chopped
2 1/4 cups (560ml) water
1/2 teaspoon guar gum (it also works without it, but makes it more creamy)
a pinch of salt

For the chocolate drizzle:
1 tablespoon tahini (or any nut or seed butter)
1 tablespoon FAIR-TRADE cocoa powder
1 tablespoon rice syrup (or other liquid sweetener)
1 tablespoon water (maybe a little more, add only very small amounts until the consistency is creamy and drizzable)
1 teaspoon cacao butter, melted (alternatively coconut oil)
some chopped walnuts for garnish

Instructions:

1. For the ice pops, blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks. Place in freezer until solid.

3. For the chocolate drizzle, combine all ingredients in a little mug.

4. Take ice pops out of molds, drizzle with chocolate and chopped walnuts. Place in freezer until 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.

These ice-pops are actually more chocolate than ice-cream. Because they come with a thick, crunchy chocolate coating. With a super light and creamy, melt on the tongue chocolate filling. If you prefer the chocolate coating to be thinner, just add 2-3 teaspoon of coconut oil or cacao butter to the chocolate. Or make your own chocolate (you can use this recipe for example)

Please note: to get a relatively even chocolate coating, I actually fill a whole 300ml jar with chocolate drops and melt them by placing the jar into a bowl with warm water. Once the first batch of drops is melted, I keep refilling until the jar is full. This way it is easy to dunk the whole ice-pop into the chocolate at once. When finished you can close the jar with a lid and store it for next time you need a chocolate coating or drizzle

Makes 4 mini-ice-pops:

1/3 cup (80ml) aquafaba
1 teaspoon coconut sugar, finely ground
2-3 tablespoon chocolate drops or roughly chopped chocolate, melted

For the chocolate coating, please see note above

Preparation:

1. In a clean bowl, whisk the aquafaba and coconut sugar until foamy with semi-stiff peaks. I use an electric hand-mixer for this step.

2. Gently fold in the melted chocolate. Make sure it has cooled down enough.

3. Fill the mixture into ice-pop moulds and place in freezer until firm (approx. 2-3 hours).

4. Prepare the chocolate dip (please see note above the ingredients list). Make sure the chocolate isn’t to warm. Otherwise your ice-pop might melt a little underneath the chocolate coating.

5. Dip the ice-pops one after another into the chocolate dip. Hold for a few seconds until the chocolate looks almost firm. Then place in freezer. If you have leftover chocolate, you can drizzle it over the coated ice-pops.

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.

I think it is rather convenient to have citrus in the middle of winter, when an extra dose of vitamin C is just perfect! Not so perfect for ice pops, but hey, who says you can only have them in summer?!

As always, this recipe is vegan, gluten-free and without refined sugar. If you can’t have cashews, replace them with blanched almonds or macadamias, or skip them altogether

Makes approx. 10 ice pops:

For the ice pops:
1 can (400ml) coconut cream
1 cup (140g) dates, pitted and diced
1/2 cup (70g) cashews
1/3 cup (80ml) lemon juice (from approx 5 small or 2 big lemons)
zest of those lemons
1/3 cup (80ml) water
1/4 teaspoon turmeric

For the cashew drizzle:
1/3 cup (45g) cashews
1/4 cup (60ml) water
1 teaspoon cacao butter or coconut oil, melted

some chopped pistachios for garnish

Preparation:

1. Blend all ingredients for the ice-pops in a strong blender until smooth. Let the dates soak in the water for a while if needed.

2. Transfer mixture into ice pop molds. Cover with lid, insert ice pop sticks and place in freezer until firm.

3. Once the ice-pops are firm, take them out of the mould. It helps to hold them upside down and let a little warm water run over the mould to get them out.

4. For the cashew drizzle, place all ingredients in a powerful mini-blender and blend until smooth.

5. Drizzle the cashew cream with a small icing bottle or icing bag onto the ice pops and sprinkle with chopped pistachios. Serve or keep in freezer.

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.

These popsicles are as always vegan, gluten-free and without refined sugar. Thanks to the cashews they also are divinely creamy. Can’t have cashews? Don’t worry, it works without cashews too, it just won’t be as creamy.

Makes approx. 10 ice-pops:

For the vanilla cream:
400ml coconut cream
1 cup (140g) dates, pitted
1/2 cup (70g) cashews
1/4 cup water
1 teaspoon vanilla essence
2 tablespoon psyllium fiber husk

For the berry sauce:
1 cup (approx. 140g) berries
1/4 cup (35g) dates, pitted

Preparation:

1. In a high-speed blender, blend all ingredients for the vanilla cream until smooth. Add the psyllium fiber husk to the very end. Place aside.

2. Blend the ingredients for the berry sauce in a powerful mini-blender.

3. Use a teaspoon to let small portions of the berry sauce run down on the insides of the mold.

4. Fill the mold with the vanilla cream. Use a wooden skewer to lightly mix the berry sauce with the vanilla cream.

5. Place lid on mold and insert the wooden sticks. Place in freezer until firm (approx. 6 hours). It helps to shortly hold the mold upside down under warm water to get the finished popsicles out.

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.

Over the years I have posted a few recipes for vegan ice cream on my blog. But there are so many more delicious recipes out there! So here is a collection of super yummy vegan icy treats for you

>Simply click onto the photo in order to get to the recipe.

Raw Vegan Blueberry Vanilla Ice Cream

by Amanda Nicole Smith

5 Ingredient Vegan Salted Caramel Ice Cream

by Fragrant Vanilla Cake

Healthy Popsicles with Kiwi and Pineapple

by Vegan Heaven

Balsamic Strawberry & Basil Dairy-Free Ice Cream Recipe

by Unconventional Baker

Pretty in Pink Wild Pansy Popsicles

by Plante Pusherne

Easy Chocolate No-churn Ice Cream – 4 Ingredients!

by Trinity’s Kitchen

Fresh Cherry Ice Cream and Blueberry Chip Ice Cream

by Sunnyside Hanne

Super Easy Vegan Oreo Ice Cream

by Vegan Heaven

Mango Pineapple Ginger Turmeric Ice Cream

by Unconventional Baker

Rhubarb Swirl Gelato

by Occasionally Eggs

These raspberry chocolate ice pops can also be made without cashews, by using plant-based milk instead of water and cashews.

Please note: The listed chocolate ingredients make enough chocolate to drizzle one side of each ice pop.

For approx. 10 ice-pops you’ll need:

2 cups (approx. 200g) raspberries
1 cup (140g) dates, pitted
1/2 cup (70g) soaked cashews (for a nut-free version omit the cashews and use plant-based milk instead of water)
1 1/2 cup (375ml) water

For the chocolate:
40g cacao butter, melted
1 tablespoon and 1 teaspoon finely ground coconut sugar
2 tablespoon FAIR-TRADE cacao or cocoa powder
cacao nibs if desired

Preparation:

1. Blend all ingredients for the ice pops in a high speed blender until smooth. Let the dates soak in the water for a while before blending.

2. Pour into ice pop molds, place lid on top, insert popsicle sticks and place in freezer until set.

3. Once ice pops are frozen, take them out of the molds and place in freezer.

4. Prepare the chocolate drizzle by mixing all ingredients in a cup that has been placed in a bowl with hot water. Stir well until dissolved.

5. Take ice pops out of freezer and drizzle with chocolate (using a teaspoon), sprinkle with cacao nibs if desired. Please note: the sauce will be enough to cover one side of each popsicle. If you wish to cover both sides better double the amount.

6. Place in container in freezer or serve immediately.

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.

When I was a kid I used to love those after dinner mint chocolates. That flavour of peppermint and chocolate seemed so delicious. Turns out you can create a very similar flavour in the form of an vegan and gluten-free mint & chocolate ice-pop!

To make the green color you can use either fresh mint, or spinach with a few drops of mint essential oil.

For approx. 10 ice-pops you’ll need:

For the ice pops:
1/2 cup (70g) soaked cashews (for a nut-free version omit the cashews and use plant-based milk instead of water)
2 1/4 cup (560ml) water
1 cup (140g) dates, pitted
one handful of fresh mint or spinach
3-5 drops essential mint oil (if needed)

For the chocolate:
40g cacao, melted
1 tablespoon and 1 teaspoon finely ground coconut sugar
2 tablespoon FAIR-TRADE cacao or cocoa powder
cacao nibs if desired

Preparation:

1. Blend all ingredients for the ice pops in a high speed blender until smooth, but add the greens towards the end.

2. Pour into ice pop molds, place lid on top, insert popsicle sticks and place in freezer until set.

3. Once ice pops are frozen, take them out of the molds and place in freezer.

4. Prepare the chocolate drizzle by mixing all ingredients in a cup that has been placed in a bowl with hot water. Stir well until dissolved.

5. Take ice pops out of freezer and drizzle with chocolate (using a teaspoon), sprinkle with cacao nibs if desired. Please note: the sauce will be enough to cover one side of each popsicle. If you wish to cover both sides better double the amount.

6. Place in container in freezer or serve immediately.

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.

I had this kind of extravagant chocolate mochachino ice pop recipe creation planned for quite a while. I just loved the idea to take this traditional treat to the next level by smothering it in chocolate sauce and sprinkling it with chopped nuts and cacao nibs… And boy, it is delicious. Nobody would think that this is also gluten-free, dairy-free and without refined sugar!

And the best thing is that you can try all sorts of variations. Use vanilla instead of coffee to create a vanilla-chocolate version. Use cocoa or cacao instead of coffee and you have a luxurious double chocolate ice pop etc.

While this recipe calls for cashews, you can create a completely nut-free version by using dairy-free milk instead of cashews and water (eg soy milk, rice milk, oat milk etc.) and skip the chopped nuts for garnish).

For 10 ice-pops you’ll need:

For the ice-pops:
3/4 cup (100g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
1/2 cup (70g) dates, pitted
1-2 tablespoon coffee beans
2 1/8 cup water

For the chocolate dip:
1/2 cup (70g) dates, pitted
3/4 cup water
40g cacao butter, melted

Preparation:

1. For the ice-pops, blend all ingredients until smooth. If your blender isn’t very powerful, let the dates soak for a while before blending.

2. Pour into ice-pop molds, cover with lid and insert popsicle sticks. Place in freezer until set.

3. Remove ice-pops from mold and place in freezer while preparing the chocolate dip.

4. For the chocolate dip, blend all ingredients until smooth. Also prepare garnish of choice.

5. I used a small bowl to pour the blended chocolate sauce into. This way it is easy to dip the ice-pops in the sauce. Then sprinkle with garnish and place on a sheet of baking paper.

6. Enjoy right away or place in freezer until set (then transfer to an air-tight container for storage).

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.