Credits: Exceedingly Vegan

INGREDIENTS (4-6 ice lollies):

Hazelnut chocolate ice lolly ingredients:

  • 100ml warm coconut oil
  • 200ml warm plant-based milk
  • 150g ground and roasted hazelnuts
  • 6-7 tbsp brown sugar
  • 2 tbsp cacao powder

Other ingredients:

  • Raspberries

METHOD:

Warm up 100ml of coconut oil so it becomes liquid (unless your flat is above 22C then it should be liquid automatically) and also 200ml of plant-plantbased milk (soy, hazelut, oats, etc…, you decide which one you prefer).

Then put them into a smoothie blender together with 150g ground and roasted hazelnuts (these taste best, compared to normal ground hazelnuts), 6-7 tbsp brown sugar and 2 tbsp cacao powder).

Blend until you get a nice and smooth paste – depending on your blender you might have to take off the blender cup off the blender a couple of times, shake it and blend again, until you get this lovely thick chocolate paste. If you have a powerful small food processor you could use it as well instead of the blender.

Then place a raspberry into ice cream moulds and spoon in the hazelut chocolate paste on top.

Add the ice cream sticks and freeze for about 3 hours.

When you take the lollies out of the fridge you may need to let run some cold water over the moulds to release the lollies.

Enjoy on a hot day or any day you fancy a delicious home-made ice cream.