Creamy Blood Orange Ice PopsPRINT RECIPE
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- Pre-chilling your mixture will help your ice pops be less icy (and more creamy!) once frozen.
- Pops can be stored stacked, with baking paper between the layers, in an airtight container in the freezer for up to 1 month. They can last longer but you may start to see a little freezer burn.
- 1 x 400g can full fat coconut cream
- 1/2 cup almond milk
- 1/3 cup Barker's Squeezed Blood Oranges with Lime & Bitters
- 1 tsp vanilla paste
- 2 Tbsp Manuka honey
- 1/2 cup coconut oil
- 1/4 cup raw cacao powder
- 1/4 cup maple syrup
- Place all ice pop ingredients in a blender and blitz until thoroughly combined. Pour into a jug and place in the fridge to chill for at least an hour.
- Pour into your ice block moulds and place in the freezer. If using wooden sticks, return to your ice pops after 30 minutes in the freezer and they should be firm enough to insert the stick without it sinking. If they are still too soft, wait another 10 minutes.
- Leave your pops to freeze until solid - at least 2 hours.
- Place all chocolate dip ingredients in a small saucepan and set on the stove over a very low heat. Remove from the heat as soon as the oil is liquid and whisk until smooth. Pour into a small bowl or jug (tall and narrow is good).
- To remove ice pops from the mould simply dip into warm (not hot) water for 3 seconds. This should be enough to allow you to pull out by the wooden stick.
- Dip each pop halfway into the sauce. Allow a couple of seconds for the chocolate to set and lay on a tray lined with baking paper. You can double dip the pop if the coverage is not thick enough. Repeat until all the pops are completed. Place back in the fridge to set for 30 minutes.