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Vegan Cherry Popsicles

 Well, it seems like summer is back in New York (at least for today!) so I had to make these vegan, gluten-free, refined-sugar free cherry popsicles! Cherries are my summer favorite fruit, and there are so many ways to enjoy them. I love them in ice creams, popsicles, salads, and pies. Try this recipe! I am sure you will be making it again and again. It also makes a great creamy ice cream, if you have an ice cream maker you try both versions of it.

Vegan Cherry Popsicles

Ingredients  

  • 2 tbsp arrowroot
  • 2 cups thick homemade almond milk (or dairy-free cream)
  • 1 cup cashew cream (soak 1/2 cup cashews for a few hours and bled it with 1/2 cup water)
  • 1/2 cup sweetener of choice (agave nectar, brown rice syrup, date sugar, coconut sugar, maple syrup)
  • 2 tsp vanilla extract
  • 1 cup chopped pitted cherries      

Instructions    

  1. Dissolve the arrowroot in 1/2 cup of the milk and set aside.   In a medium saucepan combine the remaining milk and sweetener, and heat to simmer. When it comes just to a boil, remove from the heat and add the arrowroot (stir the arrowroot mixture again as it tends to sit in the bottom). Stir well until it thickens.  
  2. Add the vanilla extract, let it cool and then refrigerate for a couple of hours. Once the mixture is chilled, freeze it in an ice cream maker (according to the manufacturer’s directions) or pour it into popsicle molds. Add the chopped cherries near the end of the churning process or after pouring into the molds (distribute them evenly).   If using the ice cream maker you can enjoy it right away. The pops will need some hours in the freezer to get solid.   Enjoy!
Vegan, Gluten-free, Refined-sugar Free Cherry Popsicles
 

 

Vegan, Gluten-free, Refined-sugar Free Cherry Popsicles

Vegan Cherry Popsicles

Ingredients

  • 2 tablespoons arrowroot
  • 2 cups thick homemade almond milk (or dairy-free cream)
  • 1 cup cashew cream (soak 1/2 cup cashews for a few hours and bled it with 1/2 cup water)
  • 1/2 cup sweetener of choice (agave nectar, brown rice syrup, date sugar, coconut sugar, maple syrup)
  • 2 tsp vanilla extract
  • 1 cup chopped pitted cherries

Instructions

1. Dissolve the arrowroot in 1/2 cup of the milk and set aside. In a medium saucepan combine the remaining milk and sweetener, and heat to simmer.

2. When it comes just to a boil, remove from the heat and add the arrowroot (stir the arrowroot mixture again as it tends to sit in the bottom). Stir well until it thickens.

3. Add the vanilla extract, let it cool and then refrigerate for a couple of hours. Once the mixture is chilled, freeze it in an ice cream maker (according to the manufacturer's directions) or pour it into popsicle molds.

4. Add the chopped cherries near the end of the churning process or after pouring into the molds (distribute them evenly). If using the ice cream maker you can enjoy it right away. The pops will need some hours in the freezer to get solid. Enjoy!


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