Dairy-Free Ice Cream Popsicles

I scream you scream we scream for DAIRY-FREE ice cream! The dairy-free scene has been expanding rapidly in recent years with countless dairy-free options ranging from nut milk like almond and hazelnut to oat milk, rice milk and coconut milk!

Needless to say, ice cream makers have caught on the trend and there are many brands offering dairy-free ice creams in the market. However, many of these still come with preservatives, additives and an overdose of refined sugar.

Determined to change this and create my own vegan ice cream, I travelled to Italy, the capital of gelato, to learn the tips and tricks of gelato-making from a true master (that’s another story altogether). Following that was months of R&D to come up with the perfect vegan-friendly gelato, free from nasties but full of natural wholesome ingredients.

Here are two of my favourite flavours, a rich Peanut Butter & Miso Caramel and tropical Passionfruit Durian (for those with an adventurous palate). You can even set up an ice cream bar and get the kiddos to have fun dipping and sprinkling their favourite sauces/toppings!

PEANUT BUTTER & MISO CARAMEL POPSICLES

Makes 16 Popsicles

Caramel Sauce

200ml Coconut cream
200g coconut sugar
10g miso
0.2 g salt
0.2 g xanthan gum

Bring coconut cream and sugar to boil. Add in salt and xanthan and reduce to desired consistency.

Rice Milk

90 g rice
1200g water

Bring to boil in a large pot and cook till rice grains are soft. Remove from heat, cool and blend till smooth.

Assembly

460 g rice milk
90 g peanut butter
350 g raw unrefined sugar
45 g inulin
2.5g salt
1 g xanthan gum

Blend all ingredients well. Put it into ice cream maker. Churn till volume has doubled. Fill into moulds and put into the freezer till firm. Unmold and add on toppings.

Suggested toppings (optional)

Dark Chocolate
Popcorn
Cacao nibs
Raspberry powder

PASSIONFRUIT DURIAN POPSICLES

280g durian pulp
113g coconut milk
165g water
113g sugar
5g xanthan gum

Blend all ingredients well. Put it into ice cream maker. Churn till volume has doubled. Fill into moulds and put into the freezer till firm. Unmold and add on toppings.

Suggested toppings