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.
Ingredients:
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:
- Start by soaking the raw cashews in boiling water for at least an hour until they’re soft. Drain and rinse.
- In a blender, add soaked cashews, coconut cream, coconut sugar, cinnamon, and vanilla extract. Blend until smooth.
- Add ice cream mixture to a bowl and add the chopped pecans. Stir until well combined.
- 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.
- Add ice cream sticks halfway through freezing them and place back in the freezer for 3 hours.
- Melt chocolate with the coconut oil.
- Dip your ice cream popsicles in the chocolate and coat with the chopped churro pecans.
- Place in freezer to let the chocolate harden.
- *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.
