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🍰 Vegan Pistachio Ice Cream Pops

248 kcal · 30 min · 4 servings

Ingredients

• 100 g roasted pistachio kernels (unsalted or salted to taste)
• 350 ml almond drink (almond milk)
• 1 pinch ground tonka bean (or vanilla powder)
• 3 tbsp white almond butter (45 g)
• 2 tbsp raw cane sugar (30 g)
• 50 g dark chocolate (70 % cocoa content; vegan)

Instructions

1. 1. Put the pistachios and almond drink into a high-performance blender.
2. 2. Blend the ingredients for one to two minutes until smooth.
3. 3. If you do not have a blender, use a hand blender in a tall container and puree for one to two minutes.
4. 4. Add the tonka bean, almond butter, and sugar to the mixture.
5. 5. Blend everything again for one to two minutes until well combined.
6. 6. Place the bowl with the mixture in the freezer compartment.
7. 7. Let the mixture freeze for two hours.
8. 8. Stir the mixture well every thirty minutes.
9. 9. Pour the partially frozen mass into ice cream molds.
10. 10. Insert wooden sticks into the molds.
11. 11. Let the pops freeze completely for about two hours.
12. 12. Take the molds out of the freezer.
13. 13. Chop the dark chocolate into small pieces.
14. 14. Melt the chocolate pieces over a hot water bath.
15. 15. Pour the melted chocolate into a tall, narrow container.
16. 16. Take one ice cream out of the mold.
17. 17. Dip the ice cream briefly into the chocolate or coat it with a brush.
18. 18. Place the coated ice cream back in the freezer without the mold.
19. 19. Repeat this step with the remaining ice cream.
20. 20. Let the pops stand in the freezer for at least ten minutes.
21. 21. This allows the chocolate coating to harden.

Nutrition per serving

• kcal: 248
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 15 g