Oh hey guys, it’s popsicle week! Unlike every other week which seems to spur a hashtag bonanza on Instagram from #doughnutday to #smoothieweek to #chocolatechipcookieday, this celebration actually matters. Every year Billy of Wit and Vinegar organizes this super fun popsicle party, and what better way to kick off summer than a popsicle parade. For this years contribution, I’ve made these creamy, dreamy, Coconut Chai Ice Cream Bars. Inspired by ice cream flavours we enjoyed a couple year ago traveling in Morocco (think cinnamon ice cream, rasel el hanout, and pine nut to name a few) along with the childhood favourite of a dipped bar, and you’ve pretty much have this grown up classic.
While I’m not entirely sure what to call these (we always called them Revels as kids, but I Googled it and it’s apparently not a thing), they are inspired by the classical ice cream bar we used to get on sports days or at Grandma’s house. Growing up it was always a battle between my siblings over whether to get the ice cream pops, or fudgesicles (healthy version here), and as the impressionable middle child, I would side with whatever sibling I wanted to be nice to me. Now that I’m grown, I still find the choice between the two pretty darn tricky, but the addition of my favourite warming chai spices help me side with the ice cream version this round (whatever they’re called).
Based on the Salted Double Chocolate Ice Cream, this recipe used both the creaminess of coconut milk, oil, and cashews to create a rich and creamy (and egg free) ice cream base. Best of all, there is no cooking, stirring, or ice cream machine required.
COCONUT CHAI ICE CREAM BARS
Makes 6-8 Popsicles. Print Recipe Here
3/4 Cup Cashews, Soaked at least 6-8 hours
1/2 Cup + 2 Tbsp. Boiling Water
1 Chai Tea bag
3/4 tsp. Ground Ginger
3/4 tsp. Ground Cinnamon
1/2 tsp. Ground Cardamom
1/2 tsp. Ground Nutmeg
3 Tbsp. Melted Coconut Oil
1 can Full Fat Coconut Milk
4 Tbsp. Liquid Sweetener (I used Maple Syrup)
Pinch High Quality Flaky Sea Salt
1/2 tsp. Vanilla Extract
Pistachios for garnish
4 Tbsp. Coconut Oil
4 Tbsp. Cocoa
1 Tbsp. Maple Syrup
Pinch Sea Salt
1. The night before or early that day soak the cashews in enough water to cover them. After they are soft, drain and rinse well. Meanwhile, measure the boiling water and steep the chai tea bag for about 10 minutes (or as recommended on the package. You want it strong, but not bitter.
2. Combine the chai tea and cashews in a high speed blender and puree until fully smooth (this can take a few minutes). Add the spices, vanilla, salt, oil, and coconut milk along with the sweetener. Puree again until nice and frothy.
3. Pour into popsicle moulds and freeze overnight.The next day mix the chocolate coating by combining the oil, cocoa, salt, and sweetener in a pot over low heat until combined. Pour the chocolate mixture into a small bowl and dip the ice cream bars into the chocolate. Sprinkle with chopped pistachios if desired. Return to the freeze until you’re ready to eat them!
P.S. My popsicle mould is from Onyx. Not sponsored, just love it that’s all