So recently I got inspired to make my own vegan ice cream and I don’t mean your typical, non-creamy vegan version that you eat and feel unfulfilled by because you didn’t get that satisfying and sinful full cream fat. Sounds dirty, I know but isn’t that why we indulge in ice cream? To enjoy that full-bodied creaminess. And that’s why I came up with this recipe.
It’s only a few ingredients and it’s actually good for you; with no sugars added and spoons full of spirulina for all those great vitamins… oh and let’s not forget the pretty turquoise colour it gave the ice cream.
So let’s get right into it then!
So main ingredient is frozen, fresh bananas and yes, they have to be frozen. I throw those into a blender and kinda left them to chill out ’till they were not so hard; if you’ve got a powerful blender then you can skip this step. My bananas came fresh off the tree right before I froze them.
I added coconut cream to the blender as well and this is what gives that ‘fat factor’, you know, makes it into that creamy ice cream we all crave from time to time. After that I added about 2 teaspoons of spirulina powder and wizzed away. I actually ended up adding more spirulina until I got the colour I wanted. Now, this next step is not necessary but I love this Debz non-dairy ice cream so much, so I added about two scoops of their Rum and Raisin flavour for a little kick, but again, this is not necessary and if you want that rum flavour in your ice cream, you can always add about 2 tablespoons of rum to the blender.
The ice cream mixture should be full-bodied and thick but not too thick.
After everything was blended, I took some freshly picked raspberries which I popped in the freezer for about 2 hours and added them to the ice cream.
Then it was time to assemble the ice cream pops. The first step is to add some of the ice cream mixture to my molds which were antique wine goblets; they were the perfect size with a cute shape but of course you can use any mold you wish, just remember to oil the molds with coconut oil before you actually add the cream mixture.
I chopped up some Jamaican raw cacao as well and layered it with the cream for a little chocolaty surprise. This was my favourite part of these ice cream popper, biting into the ice cream and finding hidden chocolate. Yum!
Once I got the molds filled, I stuck sticks into the center of the cream. I carved them from tree branches (had to get crafty since I had no popsicle sticks) but you can go ahead and get the ‘correct’ sticks lol.
After that, I covered the pops with plastic wrap and froze them for about 2-3 hours or until they were solid.
To un-mold these delicious pops, I simply dipped them in warm water and tugged gently on the sticks and when they felt loose, I lifted the pops out of the mold. Last but not least, I garnished with rose petals (from my garden), ground peppermint and crushed almonds.
Then I dug in! These pops make guilty pleasures not so guilty. I absolutely love them! With no sugar added, and a lot of vitamins from the spirulina and nutritional benefits from bananas and coconut, you’ll never believe its not regular ice cream.
Check out the step by step recipe below!
Banana and Spirulina Vegan Ice Cream Pops
These ice cream pops are perfect for a little Sunday afternoon indulgence without the guilt!
4-6 frozen bananas, sliced
2 1/2 cups coconut cream
3-4 teaspoons spirulina powder
2 scoops of Debz Non-dairy Ice Cream (optional)
1 cup raspberries, frozen
coconut oil (for greasing molds)
Jamaica raw cacao, chopped, as needed
chopped almonds, as needed
rose petals, as needed
ground peppermint, as needed
- To a blender, add the bananas, coconut cream and spirulina powder. Blended to incorporate. Add the non-dairy ice cream and blend till smooth. If you aren’t adding the ice cream, simply blend the mixture till smooth with the rum, if desired.
- Pour the mixture into a bowl and add the frozen berries. Mix and pop the ice cream into the freezer, covered.
- In the mean time, grease the molds you’ll be using with coconut oil and set aside.
- Remove the mixture from the freezer and start filling to molds half way up the top.
- Add a few pieces of the cacao and fill the molds to the top.
- Stick the popsicle sticks into the center of the ice cream and cover with plastic warp.
- Put them back into the freezer for about 2-3 hours or until the ice cream is frozen solid.
- Un-mold the pops by dipping the molds into warm water.
- Garnish with the almonds, rose petals and peppermint.
I hope you shine today