Ice cream

Berry Coconut Ice Cream Pops

Name: Berry Coconut Ice Cream Pops
Prep time: 15 min
Total time: 15 min
Yield: For 8 servings:
Ingredients: 125 g blueberries; 125 g raspberries; 200 ml Rapunzel coconut milk; 100 ml water; 3 tbs Rapunzel date sweetener; 2 tbs Rapunzel white almond butter

15 Min.

For 8 servings:

Vegan

Info

Perptime 15 Min.
Cooltime 300 Min.

Ingredients

Portions

125 g blueberries
125 g raspberries
200 ml Coconut milk HIH
100 ml water
3 Date sweetener HIH
2 White almond butter

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix about a third of the coconut milk with one tablespoon of date sweetener, set aside. Wash the berries and blend with the rest of the ingredients until very smooth. Now add first a bit of the sweetened coconut milk to the ice cream molds, then carefully add the berry mix. Close the molds and add wooden sticks if necessary. Freeze for four to five hours. Before eating, run the molds under hot water for a few seconds to be able to remove the ice pops. (If you have leftover berry mix, just add some water and enjoy it as a refreshing smoothie.)