Vegan ice cream with maca and homemade caramel

Gluten free
Vegan
These popsicles are super tasty. They taste best when you freeze them for about 4 hours, when they are frozen, but not too hard yet. Making your own ice creams without an ice cream maker can be quite a challenge. In order not to get ice crystals, the ratio of fat and sugar must be just right. Still see ice crystals in it? Then it helps to use some extra maple syrup. Oh and the caramel is optional, but it really finishes these ice creams!
DessertIce cream and desserts6-8 popsicles30 minutes preparation4 hours waiting
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This is how you make it

  1. Put all ingredients for the popsicles in a blender and mix until smooth.
  2. Pour into ice cream molds and leave it in the freezer for at least 4 hours.
  3. Make the caramel by bringing coconut milk and coconut blossom sugar to the boil in a saucepan. Stir once in a while. Let this reduce for about 20-30 minutes, until a soft, golden brown caramel is formed.
  4. Remove the ice cream from the freezer 5 minutes beforehand and decorate with caramel and crushed cashew nuts.

Tip(s)

  • Chocolate freak? Add 1 tablespoon of raw cocoa powder to the mixture.