Cherry or Pineapple Chocolate with chocolate shell ice cream pops- gluten free, dairy free

When I get crazy ideas I have to play with them.

I had just purchased cherries and pineapple and it was a very hot typical Austin summer day outside!

Related recipes:

Avocado coconut ice cream- vegan, gluten free

Dairy Free Ice Cream: Austin Chillout Recipe

Iced Watermelon or Pineapple gelato and popsicles with chocolate shell- Dairy free, vegan


Makes approximately 12 popsicles


1 ½ cups coconut milk

6 eggs

1 1/4 cups white sugar or stevia

1 cup pineapple, peeled and chopped OR 1 banana
1/2 cup cashews
1 cup cherries, pitted and halved OR 1 banana
Juice 1 lime
1/2 cup chocolate chips

2 ½ cups Greek yogurt (vanilla or honey vanilla are great) , Vegan yogurt ok.

1/2 cup graham cracker crumbs (we use Mi Del pie crust)


In small saucepan boil milk. While cooling, lightly mix in chocolate, eggs, and sugar to combine.

Food process cherries, pineapple, lime juice, and cashews. Add in graham cracker crumbs and milk mixture, then process to combine and puree.

Pour into silicon popsicle molds with sticks connected. Allow to freeze and solidify for at least 6 hours.

Remove from mold and cover with chocolate shell* on 3 sides then place on plate on uncovered side to solidify in refrigerator for 60 seconds. (If you need to soften chocolate ganache for shell, place in microwave for 10-20 seconds.) Remove and cover 4th side with chocolate shell and place on plate on solidify chocolate side to solidify the 4th side in refrigerator for 60 seconds. If not eating immediately place in freezer safe covered bowl.

 Whatever it is, the way you tell your story online can make all the difference.

*Chocolate Shell:

2 ounces chocolate chips or 1/3 cup

Vegan option: ensure to use chips with no added milk such as Hu Kitchen Dark Chocolate Gems or Whole Foods 365 Sugar Free Dark Chocolate Chips

1 tablespoon coconut oil

3 tablespoons water

1/2 teaspoon vanilla extract

1 1/2 tablespoons salted butter, cut into cubes

Place all ingredients into a small saucepan on low medium heat and stir continuously until melted. Place ganache in refrigerator for 1 hour.

Enjoy as it will melt over 76F degrees!

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