Vegan Salted Chocolate Chip and Sea Salt Ice Cream Popsicles
Dark, creamy, with a light salty finish, that's my favorite ice cream right now. The base is coconut milk, the cocoa gives it depth, the chocolate chunks add crunch, and maple syrup sweetens gently with a hint of caramel.
Recommended Equipment
Ingredients
- 200 ml coconut milk
- 1 banana
- 2 tablespoons cacao powder
- 2 tablespoons maple syrup
- 1 tablespoon peanut butter
- 1 pinch of salt
- 200 g dark chocolate chopped
- 1/4 teaspoon flaky salt
Instructions
Without Ice Cream Maker
- Put all the ingredients except the chocolate and flaky salt into the blender, then pour into the popsicle molds. Insert the popsicle sticks and freeze for 2–3 hours.
- Then melt the dark chocolate in a double boiler. The chocolate shouldn't get any hotter than necessary to melt it. It's best to leave a little aside for decorating.
- Now dip the popsicles into the chocolate and spread it with a tablespoon. Place on parchment paper, sprinkle with the remaining chocolate and flaky salt, and serve immediately or freeze again quickly.
With an Ice Cream Maker
- Put all the ingredients into the blender. Don't overdo it, it shouldn't get warm. Turn on the ice cream maker and slowly pour in the mixture. Let it run for 15 minutes, so it's still like soft serve. Then transfer into the popsicle molds. Insert the popsicle sticks and freeze for about 1 hour so it firms up properly in the mold.
- Then melt the dark chocolate in a double boiler. The chocolate shouldn't get any hotter than necessary to melt it. It's best to leave a little aside for decorating.
- Now dip the popsicles into the chocolate and spread it with a tablespoon. Place on parchment paper, sprinkle with the remaining chocolate and flaky salt, and serve immediately or freeze again quickly.
Nutrition
Calories: 238kcalCarbohydrates: 20gProtein: 3gFat: 17gFiber: 4gSugar: 11g
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