Chocolate Swirls – Plant Based Ice Cream Pops

This is a plant based vegan ice cream which is super simple to make! The base is made of coconut milk and banana with a taste of chocolate. Delicious! Coconut is also a really good plant based food for you, it’s rich in iron, magnesium and contains healthy saturated fats.

When you make ice cream often as I do, you get tired of use the same ice cream molds (yes I’m lazy and do not buy new ones) BUT, you can use plastic glass! In this recipe I used small plastic glass that were left over from an occasion. Scroll down to read the recipe :) 

Ingredients (5 pops)

Ice cream:
- 1 cup coconut cream (the hard part from a can)
- 1 ripe banana
- ½ cup coconut milk
- 2tbsp cacao
- 1tbsp agave syrup
Vegan Chocolate sauce:
- ¼ cup melted coconut oil
- ¼ cup cacao
- 1tbsp agave syrup
Topping:
- Amaranth puffs
- Chopped raspberries

Instructions

- In a mixer blend all the ingredients except for 1tbsp cacao
- Pour half of the mixture in ice cream molds or plastic glasses
- Blend the remaining mixture with rest of the 1tbsp cacao
- Now pour the mixture in same molds and slowly swirl the two mixtures together so that a nice swirl is formed
- Put the ice cream in the freezer for at least 3hours
For the Vegan Chocolate Sauce:
- Mix the ingredients in a bowl until smooth
- When the ice cream is set and you’re ready to eat, remove the ice cream from molds (you may have to dip the molds in hot water)
- Now dip the ice cream pops in the chocolate sauce and sprinkle with amaranth puffs and raspberries. Time to Serve!