BERRY COOKIE CRUMBLE ICE CREAM CUPS
SERVES 8 PORTIONS
1 cup (240 ml) cashew nuts or almonds (soaked overnight or for at least 4 to 6 hours)
1 cup (240 ml) fresh raspberries or strawberries
1 cup (240 ml) unsweetened almond milk or other plant-based milk
2 tbsp fresh lemon juice
2 to 3 tbsp maple syrup or another sweetener
1⁄2 tsp vanilla extract
Cake Crumble
NUTRITIONAL VALUES
Calories: 215kcal
Fat: 13.8g (3.3g S.Fat)
Carbs: 18.8g
Protein: 4.7g
Sugar: 7.7g
Sodium: 90mg
METHOD
Drain and rinse the cashews. In a blender, combine them with the remaining ingredients and blend until smooth and creamy. If desired, taste and add more sweetener. Divide the batter evenly between eight ice pop moulds or silicone muffin cups, leaving room for the cake crumble.
Freeze for one hour, or until completely solid.
Prepare the cake crumble while the ice pops are freezing.
Take the ice cream pops or cups out of the freezer and top with the cake crumble. Insert ice pop sticks into the centre of each pop or cup and place in the freezer for 2 hours, or until solid. To loosen the moulds or cups, quickly run them under hot water, then serve and enjoy!
Freeze for one hour, or until completely solid.
Prepare the cake crumble while the ice pops are freezing.
Take the ice cream pops or cups out of the freezer and top with the cake crumble. Insert ice pop sticks into the centre of each pop or cup and place in the freezer for 2 hours, or until solid. To loosen the moulds or cups, quickly run them under hot water, then serve and enjoy!
