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Veganes Kokoseis am Stiel in Herzform

Vegan Coconut-Popsicle

Creamy coconut-base, vegan caramel with coconut sugar, covered in dark chocolate – that's my homemade vegan and sugarfree icecream. Yummy!
Rezept drucken Pin
Vorbereitungszeit 45 Minuten
Freezing time 6 Stunden
Gesamtzeit 6 Stunden 45 Minuten
Portionen: 6

Utensilien

  • Blender
  • Popsicle Molds
  • Pan
  • Whisk
  • Pot
  • Bowl

Zutaten
  

For the coconut-icecream:

  • 200 ml coconut milk
  • 2 tbsp cashew or peanut butter
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 tbsp coconut sugar

For the vegan caramel:

  • 2 tbsp coconut sugar
  • 80 ml oat milk

For the chocolate-layer:

  • 150 g dark chocolate vegan, sugarfree (coconut sugar only)

Zubereitung
 

For the coconut-icecream:

  • Blend all of the ingredients. Fill the coconut-base into popsicle-molds and freeze them for at least 3 hours or overnight.

For the vegan caramel:

  • Melt the coconut sugar in a pan over medium heat. Pour in the milk once it's fully melted and stir until combined. Let the caramel cook on medium heat for a few minutes until it's thick and not too runny anymore. Set aside and let it cool down.
  • Sprinkle the icecream with the caramel. Put it back in the freezer for about 2 hours so that the caramel can solidify.
    Veganes Kokoseis am Stiel wird mit Karamell überzogen

For the chocolate-layer:

  • Melt dark chocolate over a water-bath or in the microwave. Let it cool down to approx. 30 °C. Get the icecream out of the freezer, cover it in dark chocolate and put it back in the freezer for about 30 minutes or until the chocolate is fully frozen.

Tipps

Take the icecream out of the freezer about 15 minutes before you wanna enjoy it – this way it will be perfectly creamy but not too frozen. If you love icecream, you have to try this sugarfree vanilla icecream with coconut sugar.