Churro Ice Cream Pops

Churro Ice Cream Pops

These Churro Ice Cream Pops are seriously so creamy and rich. And if it couldn’t get better — they’re vegan, dairy-free AND paleo 

These are so easy to make and don’t require any churn. Just blend, freeze, and dip in chocolate. 3 simple steps and you have yourself a delish sweet churro treat. 

1 cup raw cashews 
1 cup coconut cream 
1/2 cup coconut sugar 
1 tsp cinnamon 
1 tsp vanilla extract 
1 bag Evie's Churro Pecans (chopped) 
12 oz dark chocolate chips or chocolate bar 
1 tbsp coconut oil 

Recipe details:

  1. Start by soaking the raw cashews in boiling water for at least an hour until they’re soft. Drain and rinse. 
  2. In a blender, add soaked cashews, coconut cream, coconut sugar, cinnamon, and vanilla extract. Blend until smooth. 
  3. Add ice cream mixture to a bowl and add the chopped pecans. Stir until well combined. 
  4. Add about one tablespoon of the mixture to a silicon mold and place in freezer for about an hour until it’s firm to the touch.
  5. Add ice cream sticks halfway through freezing them and place back in the freezer for 3 hours. 
  6. Melt chocolate with the coconut oil. 
  7. Dip your ice cream popsicles in the chocolate and coat with the chopped churro pecans. 
  8. Place in freezer to let the chocolate harden.
  9. *Drool* 


Watch a quick how-to video on Evie's Instagram -- see HERE.

Recipe was developed by Fidelia Grace -- check out her Instagram page with healthy, homemade recipes HERE.

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