To celebrate the launch of our brand new mini silicone ice cream moulds, we’ve got a DECADENT and creamy pistachio pop, which is vegan, dairy-free and soy-free! It’s super rich, making it perfect for our new, smaller pop size.
Serves 16
+ vegetarian
+ vegan (option)
+ dairy free (option)
+ gluten free
+ soy free
+ egg free
Ingredients
100g raw cashew nuts, soaked for 1 hour in boiling water
200g coconut cream
120g maple syrup
100g raw pistachio kernels + extra for decoration
1 tsp vanilla extract
200g dark chocolate buttons (or roughly broken) - for a vegan and dairy-free option, use vegan dark chocolate
10g macadamia oil
Method
- Drain cashews and place in TC bowl along with coconut cream, maple syrup, pistachios and vanilla. Puree for 30 seconds, speed 9.
- Insert sticks into 12 silicone mini ice cream moulds. Divide pistachio mixture evenly between the moulds. Freeze for a minimum 8 hours.
- Temper chocolate. If using a thermo cooker, place chocolate and macadamia oil in clean TC bowl, melt for 3 minutes, 50°C, speed 1. Scrape down sides.
- Mix for 30 seconds, speed 4, or until smooth. Transfer to a narrow glass jar.
- Remove ice creams from moulds and place on a baking tray lined with a silicone baking mat. Working quickly, dip ice cream in chocolate so completely coated. Return to baking tray and quickly sprinkle with extra pistachios (if you like!). Repeat with remaining ice creams and once all completed return to freezer for a minimum of 30 minutes or until ready to serve.
Hand out ice creams straight from the freezer and enjoy!
Tip: If you’re having difficulty getting the chocolate to stick to the ice cream, it’s probably because your ice creams aren’t cold enough! Return to the freezer for 10 minutes and remove one by one when ready to coat. You could also check the temperature of your freezer and turn done the temperature a degree or two.
Want to watch me coating ice creams in chocolate? Check out this video…
