These fun, dairy-free pudding pops consist of layers of homemade chocolate, strawberry and vanilla “nice cream.” Made with coconut milk and soaked cashews, they’re vegan and low in carbs but taste like the tri-flavor ice cream you remember from childhood.
Pro tip: Let the pops stand for a few minutes at room temperature or run warm water over them to release from the molds.
Active time: 15 minutes Total time: 6 hours, 15 minutes
Neapolitan Nice Cream Pops Ingredients Directions Put the cashews in a medium bowl and cover with hot tap water. Let the cashews soak until softened, about 2 hours. Drain the nuts and add them to a blender along with the coconut milk, sweetener and vanilla extract; blend until smooth. Spoon 2 tablespoons of the mixture into 6 (1/2-cup/118ml) popsicle molds and freeze upright until firm, about 2 hours. Pour half of the contents of the blender into a measuring cup with a spout. Add the cocoa powder and whisk until smooth. Cover and set aside in the refrigerator. Add the strawberries to the remaining coconut mixture in the blender and blend until smooth. Cover and refrigerate until needed. Once the first layer of the pops is firm, carefully pour the strawberry mixture evenly into the popsicle molds. Freeze until firm, about 2 hours. Carefully pour the chocolate mixture into the popsicle molds over the strawberry layer. Freeze until firm, about 2 hours. To unmold the popsicles, run the molds under warm running water until the edges are softened, and the pops come free when gently pulled from the molds. Serve immediately or store in a zip-top bag in the freezer for up to 2 months. Serves: 6 | Serving Size: 1 pop Nutrition (per serving): Calories: 257; Total Fat: 23g; Saturated Fat: 13g; Monounsaturated Fat: 0g; Cholesterol: 94mg; Sodium: 57mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 2g; Protein: 5g
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