Healthy Ice Cream (Chocolate Crunch)
Healthy Ice Cream (Chocolate Crunch)
Ingredients
For the Ice Cream Base
- 1 cup cashews, soaked in water for at least 4 hours or overnight, then drained
- 1 cup full-fat coconut milk, from a can
- 1/4 cup sugar-free sweetener, or to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Crunchy Chocolate Coating
- 1 cup dark chocolate, chopped or chips
- 2 tablespoons coconut oil
Instructions
- 1
In a powerful blender, combine the soaked and drained cashews, coconut milk, sugar-free sweetener, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy, ensuring there are no cashew pieces remaining.
⏱️ 5 min
- 2
Pour the ice cream mixture into silicone molds designed for ice cream pops. Insert a wooden stick into each mold.
⏱️ 5 min
- 3
Place the molds in the freezer for at least 4 hours or overnight until completely frozen and solid.
⏱️ 240 min
- 4
To prepare the chocolate coating, melt the dark chocolate with the coconut oil. You can do this in a double boiler (a bowl over a pot of simmering water) or in the microwave in short intervals, stirring between each interval, until the mixture is smooth and uniform.
⏱️ 5 min
- 5
Once the ice cream pops are frozen, carefully remove them from the silicone molds. Dip each frozen ice cream pop into the melted chocolate mixture. The chocolate will harden instantly upon contact with the cold ice cream.
⏱️ 5 min
- 6
Serve the healthy crunchy ice cream pops and enjoy immediately.
Kitchen Tools
Healthy Ice Cream (Chocolate Crunch)
For the Ice Cream Base
- 1 cup cashews, soaked in water for at least 4 hours or overnight, then drained
- 1 cup full-fat coconut milk, from a can
- 1/4 cup sugar-free sweetener, or to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Crunchy Chocolate Coating
- 1 cup dark chocolate, chopped or chips
- 2 tablespoons coconut oil
Instructions
- 1
In a powerful blender, combine the soaked and drained cashews, coconut milk, sugar-free sweetener, vanilla extract, and a pinch of salt. Blend until completely smooth and creamy, ensuring there are no cashew pieces remaining.
⏱️ 5 min - 2
Pour the ice cream mixture into silicone molds designed for ice cream pops. Insert a wooden stick into each mold.
⏱️ 5 min - 3
Place the molds in the freezer for at least 4 hours or overnight until completely frozen and solid.
⏱️ 240 min - 4
To prepare the chocolate coating, melt the dark chocolate with the coconut oil. You can do this in a double boiler (a bowl over a pot of simmering water) or in the microwave in short intervals, stirring between each interval, until the mixture is smooth and uniform.
⏱️ 5 min - 5
Once the ice cream pops are frozen, carefully remove them from the silicone molds. Dip each frozen ice cream pop into the melted chocolate mixture. The chocolate will harden instantly upon contact with the cold ice cream.
⏱️ 5 min - 6
Serve the healthy crunchy ice cream pops and enjoy immediately.