Makes 4–6 (depending on size of moulds)
Prep time: 30 minutes, plus 40 minutes setting
400 ml (13 ½ fl oz) coconut cream (refrigerated)
125 ml (4 fl oz/ ½ cup) maple syrup
155 g (5 ½ oz/1 cup) cashews (soaked in water overnight)
¼ teaspoon salt
seeds from ½ vanilla bean
80 ml (2 ½ fl oz/⅓ cup) coconut oil
30 g (1 oz/ ¼ cup) cacao powder*
2 tablespoons stevia*
¼ teaspoon sea salt
slivered almonds to garnish
Begin by placing all the ice cream ingredients in a blender and blitz until smooth and creamy. Remove and pour into an ice cream maker, letting it churn for 14 minutes until a beautiful ice cream has formed.
Scoop the ice cream into popsicle moulds, press in the popsicle sticks and place in the freezer for 30 minutes or until frozen.
Mix all the chocolate coating ingredients in a bowl. Remove the set popsicles from the moulds.
Working quickly, dip each ice cream in the chocolate coating – the chocolate will begin to set very quickly on the ice creams as soon as the coconut oil hits the cold ice cream.
Sprinkle the almonds on the chocolate before it has set and dunk the popsicle in the chocolate again to coat the almonds.
Return to the freezer until they are ready to eat!
Recipe and image extracted from Kenko Kitchen by Kate Bradley published by Hardie Grant Books, RRP $40