So, according to the weather forecast, we are due a heatwave this weekend. Hurrah!
While, for me, that will mean plenty of time spent outdoors and playing in the garden with the boys, it will also mean there will be a LOT of ice creams eaten. And I mean, a lot…
These Blueberry & Lemon Ice Cream Popsicles are one of my new, favourite treats.
Made with those classic flavours of blueberry and lemon, these vegan-friendly ice creams are zesty, fruity and incredibly refreshing – perfect for a hot summer’s day.
In fact, these are the boys’ new favourite ice cream treat, and I can see why! When I first made these, we all had a few each, and then ran back to the kitchen to make more.
And, let’s face it, when you make a treat that’s a hit with both adults and kids, you know you’re onto a winner…
My boys are always my taste testers, in fact. Since they can all be fussy about food in their own ways, they are the ultimate test of a recipe: when they say yes, and go back for seconds, it is perfect.
As always, this recipe is free of refined sugars, and it’s also gluten-free, dairy-free and vegan. If you struggle with cashews, you can also try switching it up and using macadamia nuts instead.
However, it’s thanks to that killer combination of coconut milk and cashews that these ice creams are so creamy and satisfying – I promise that you won’t miss regular milk or cream in these.
My secret in vegan ice creams (cheesecakes, too) is to also use a touch of agar agar, as it helps to keep that creamy texture – it’s not necessary, but totally recommended!
Anyway, enjoy that summery weather – and let me know if you plan on making these beauties!
Blueberry & Lemon Ice Cream Popsicles
- Makes 8
- 1 cup cashews, soaked 4-6 hours and drained
- 3/4 tin (300ml) full-fat coconut milk
- Zest one lemon
- Juice two to three lemons (to taste)
- Drop lemon extract (optional)
- 3-4 tbsp maple syrup (to taste)
- 1 tsp vanilla extract
- 1 tsp agar agar powder (keeps it super creamy)
- 1 cup frozen blueberries
- Granola, to sprinkle (optional)
- Place the coconut milk in a saucepan and heat until warm. Add the agar agar and whisk. Bring to the boil, then reduce the heat and simmer for a few minutes. Remove from the heat and allow to cool.
- Blend together all ingredients – apart from the blueberries – until super smooth and creamy. Taste and adjust lemon and sweetness as desired. Pour into a bowl and set aside.
- Wash out your blender, then add in the frozen blueberries. Pulse until it starts to form a pulp.
- Spoon some of the blueberry mixture into the bottom of 8 lolly moulds (I spooned in around a teaspoon). Add the lemon mixture, filling to half-way up the moulds, then add another teaspoon of blueberries. Repeat fill your moulds with lemon ice cream, until you have a centimetre gap at the top.
- Using a teaspoon, or the handle of a fork, swirl the mixture together slightly, to combine the blueberries and lemon.
- Sprinkle over some granola, then insert the lolly sticks and place in the freezer to set overnight.
- Remove from the freezer 15 minutes before eating.