Handbrushed dragonfruit popsicles with a chocolate core anyone? Yes, you heard right, a dark chocolate core encased in creamy cashew ice cream. I know what you are thinking: these won’t last long. And they shouldn’t. Cause they are an amazing satisfying and perfectly wholesome summer treat which cools you down while nourishing your body.
So let me talk you through my new favorite ice cream recipe. BTW, if you prefer the chocolate peanut butter combo, go for these vegan peanut butter magnums – they are the bomb! As the basis for these I use a cashew and coconut milk mix. I am also tempted to know if these would work with almonds as well. For these I used my all time favorite magnum-style silicone ice cream moulds. Since they are super bendable removing the popsicles from the mould is a breeze.
And yet again my everlasting love for the purple dragonfruit came out super strong. When you look at these and you still feel you could handle more rainbow/ unicorn themed food, check out my Unicorn Bread and these Rainbow Freezer Bonbons. As far as decoration goes I love using unusual tools (as you might have figured out by now) and why shouldn’t a brush be one of those? So I am saying: Don’t be a baker – be an artist! The brush strokes adds a bit of luxury to the usual ice creams pops doesn’t it?
Handbrushed Dragonfruit Popsicles with Chocolate Core
- 1 cup cashews (soaked in warm water overnight, drained)
- 1/2 tsp vanilla paste
- 1 tsp. lemon juice
- 3 tbsp. maple syrup (add more if you like it sweeter)
- dash of salt
- to color your popsicles: 1 tsp. dragonfruit powder, 1/4 tsp. matcha powder, 1/4 tsp. blue spirulina powder
- 1 bar of raw chcilate of your choice I used Loving nature – chopped into long stzrips
In your high speed blender add the cashews, vanilla paste, lemon juice, maple and salt and blend well until you end up with a super smooth and creamy consistency. You don’t want this to be crumbly, you want this to be soft, melt-in-your-mouth ice cream. Divide the mixture in 4 bowls. Add dragonfruit, matcha, blue spirulina powder to one of each bowls leaving one with the natural white-ish color. Grab a small ladle and pour in a layer of each color into each mould. After the second layer drop in a chocolate strip, this will be your amazing chocolate core here. Then add the third and fourth cashew layer and transfer to the freezer for 3 hours or overnight. Carefully release the popsicles from the moulds and enjoy!