Golden Goodtimes

These vegan, gluten free ice creams are a seriously good time! They’re the perfect, nostalgic summer treat - super creamy caramel ice cream, coated in chocolate and rolled in crunchy toasted pecans and puffed quinoa. To. Die. For.! They look like the real deal and taste even better! They’re packed with nourishing, naturally flavoursome ingredients, rather than artificial flavours, colours, numbers and lots of refined sugar. Give them a go this summer!

1 tin coconut cream (I recommend Ayam)

5 large medjool dates

2 tbsp. almond butter

2 tsp. vanilla

¼ tsp. turmeric powder

1 block vegan chocolate (E.g. Loving Earth Milk Chocolate or 70% Lindt)

½ cup toasted pecans, finely chopped

1 cup puffed quinoa

 1.     Pour the tin of coconut cream into a blender along with the pitted and roughly torn dates, almond butter, vanilla and turmeric. Blend for a few minutes until smooth with no remaining chunks of date.

2.     Pour the mixture into 5 or 6 ice cream moulds (depending on the size of your moulds) and then place into the freezer to slightly set for 1 hour, then add one paddle pop stick to each one. Allow to freeze overnight.

3.     Melt the chocolate over a double-boiler and then remove from the heat to cool slightly for 5 minutes, while you prepare the coating.

4.     Finely chop the toasted pecans and then combine them with the puffed quinoa and pour the mix onto a plate. Line another plate or small board with baking paper, ready to place the coated ice creams onto.

5.     One at a time, run an ice cream mould under warm water for a few seconds to loosen. Then, gently pull on the paddle pop stick to remove the first one from the mould. Dip the ice cream into the chocolate (or spoon the chocolate over) and then quickly press each side into the pecan, quinoa coating before the chocolate sets.

6.     Gently place the ice cream onto the lined plate or board and repeat with each one until all are coated. Eat immediately or place back into the freezer until ready to eat. Enjoy!