Plant-Based Cocolate Salted Caramel Pops
How does the combination “chocolate-salted-caramel” sound? YUM! These flavors work impressively well together. The ice cream is creamy and soft, and the salted caramel has a perfect texture and remains soft.
When I make the famous plant based recipe banana ice cream, known as nice cream, it always results in a perfect smooth soft serve ice cream. But when I did other plant based ice creams like pops that went into the freezer, they never came out as creamy as the nice cream. That’s a shame. After some research and inspiration from other plant foodies I finally wrapped my head around it!
In this recipe, the key is to use already frozen bananas and add some full fat thick coconut cream, the hard part from a can, and blend! This is so simple and the ice cream will not have that “icey” texture. Scroll down to finally make yourself some soft plant based ice cream pops!
Plant-Based Chocolate Salted Caramel Pops
Ingredients (4 pops)
- 2 ripe frozen bananas
- ½ cup coconut milk (the hard part from a can)
- 2tbsp cacao
For the Salted Caramel:
- 8 soft pitted dates
- 3tbsp coconut cream (full fat from carton)
- ½ tsp Himalaya or Sea salt
For the coating:
- ½ cup coconut oil, melted
- ½ cup cacao
- 1tbsp agave syrup (or to taste)
- Amaranth puffs
- Start with the salted caramel by putting all of these ingredients in a food processor and blend until smooth (there may be some pieces left but that’s alright), set aside.
- Put the frozen banana, coconut milk and cacao in a high speed blender or food processor and blend until smooth (not too long, should be like a soft serve)
- Put the ice cream mixture in ice cream molds
- Put the salted caramel into the same ice cream molds by making swirls with a spoon, then put the molds in the freezer until it sets or over night
- Before you’re going to eat the pops, make the chocolate coating by combining all of the ingredients in a tall glass (as long as the pops fit the glass) until it’s smooth
- When the ice cream is ready, take them out of the freezer, dip them into the chocolate coating and finally sprinkle some amaranth puffs before the chocolate hardens.
- Time to eat!