Alexandra Dudley shares her plant-based popsicle recipe with a grown-up twist.
No summer party is complete without a pudding and there is little as joy inducing as an ice cream. These remind me of making similar with my siblings when we were children but I’ve given them a grown up twist with a coffee kick. If you don’t enjoy coffee feel free to omit this. You could use a tsp of cocoa instead or add some grated chocolate.
Serves 6
250g almond/oat/soy milk
50g almond butter
4 medjoul dates, pitted
1 banana
2 tbsp strong brewed coffee
1 tbsp ground coffee
100g chocolate
40g toasted almonds, roughly chopped
- Combine your almond milk, almond butter, dates, banana, brewed coffee and ground coffee in a high speed blender or nutria bullet until smooth.
- Pour into your popsicle moulds and place in the freezer for fifteen minutes allowing them to firm up slightly. Then place your wooden ice cream sticks in the centre of each mould. Leave for four hours until frozen.
- To release from the moulds carefully run the outsides under warm water before gently removing the popsicles and lying them on a parchment lined tray. Return to the freezer immediately for them to firm up again. Roughly 20 mins.
- Melt your chocolate in a glass bowl over a saucepan of simmering water. Remove your popsicles from the freezer, drizzle with chocolate and sprinkle over the nuts. Return to the freezer for 5 mins to firm up again. Flip them over and repeat.
- Store in the freezer until ready to serve.
See Alexandra’s plant-based BBQ recipes: Charred Asparagus With A Broad Bean And Radish Salsa and Charred Herby Gem Lettuce With Lemon And Macadamia
Discover 8 Refreshing Summer Drinks Recipes, perfect for accompanying your BBQ.