Vegan Ice-Cream Lollies

Ingredients

• Vanilla Ice-Cream Base
• 1/2 cup coconut cream
• 1/2 cup melted cacao butter
• 1 cup cashews soaked
• 1/2 tsp vanilla extract
• 4 tbsp maple syrup

• Caramel
• 2 tbsp macadamia butter
• 1 tbsp coconut oil
• 2 tbsp plant milk

• Chocolate Hazelnut Ice-Cream
• 1/2 vanilla ice cream mixture
• 1/2 tsp hazelnut extract
• 1 tsp raw cacao

• Peanut Butter Filling
• 2.5 tbsp peanut butter

Directions

Vanilla Ice Cream Base: To make the vanilla ice cream, make sure cashews have been soaked in water overnight or 1 hour in hot water prior to blending. Melt the cacao butter. Next mix cacao butter together with the remaining ingredients in a high-speed blender and blend until smooth. This might take 4-5 minutes. Caramel Filling: Add all ingredients into a high-speed food processor and blend until mixture is smooth and no date chunks remain. Add a dash of water or plant milk if needed, to help the blender processing the mixture Chocolate Ice Cream: Divide mixture into two. Set one aside. Next add 1 tsp of cacao and 1/2 tsp of hazelnut into the mixture and blend again until smooth. Assemble the ice cream lollies: First pour some of the vanilla mixture into the silicon moulds (about two tablespoons), then add a big blob of caramel and finish it with the vanilla mixture. Repeat the exact same process with the chocolate mixture yet place peanut butter into the middle of the mixture. Insert the ice cream sticks and freeze lollies for 4-5 hours or overnight. Melt chocolate of your choice. Take lollies out of the freezer and dip quickly into chocolate. The chocolate will harden very quickly, so you should be able to lay those down on a plate lined with parchment paper after a very short while.