It's 2017 popsicle week , which just so happens to be my favourite annual blog share! Like everything else this time of year, it kind of snuck up, but luckily for me I knew just what type of popsicle I wanted to make. Based on my favourite ice cream from the best pizza joint in town (and if you live in Portland Oregon, they just opened a shop there too), it combines all the things I love together in one amazing treat. It's creamy with coconut milk, got a little adaptogen magic going on, lightly sweetened, and full of zingy ginger and earthy turmeric. Plus it tastes just like my favourite golden milk latte, but in a cool-you-down summer way.
Ice cream is a serious love affair for me, and so often I find vegan ice creams to be, well, a little disappointing. They're often icy, rock hard, or lack the creaminess of dairy based treats. Yet over the years I've found that by combining a little coconut oil and some pureed cashews to the base, these faults are often avoided. The ratio I have listed below of coconut milk/oil/liquid sweetener/cashews is very adaptable to any other flavours you may desire, so feel free to play around with it and see what fun combinations you can come up with. I've used this same base to create two other amazingly creamy popsicles that are in my freezer right now - a mango orange creamsicle (made by adding the juice of 1 orange and two mangos to this base, plus reducing the maple syrup a little), as well as a black sesame and matcha one I'll hopefully be sharing next month.
Having a freezer fully stocked with popsicles is a great way to beat the summer heat and make friends along the way, so head on over to this year's list and find a little inspiration.
Stay cool, friends!
GOLDEN MILK + BLACK PEPPER POPSICLES
Makes 6. Print Recipe Here
A 14oz can (400ml) Can Coconut Milk (Full Fat or Coconut Cream if you can find it)
½ Cup Cashews, soaked in boiling water for 30 minutes
2 Tbsp. Coconut Oil
½ tsp. Ground Cinnamon
1 tsp. Fresh Turmeric, grated
½ tsp. Dried Turmeric
¼ tsp. Ashwagandha (optional)
Pinch of Cardamom
1 tsp. Fresh Ginger, grated
Pinch Black Pepper
3 Tbsp. Honey (or maple syrup to be vegan)
- Begin by soaking the cashews. After they have sit for about 3o minutes, drain them and add to a blender with all of the other ingredients. Puree the mixture on high until smooth.
- Pour into popsicle molds and freeze until firm.