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5 from 2 votes

Non-Dairy Ice Cream Pops with Chocolate

A simple and delicious way to skip refined sugar and cool off the heat with funky topped ice cream pops.
Prep Time12 hrs
Total Time12 hrs
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green


  • 1 cup full fat coconut milk refrigerated overnight
  • 2 tbsp cashew butter
  • 1 cup vegan good quality dark chocolate melted and cooled
  • 2 tsp raw cacao powder
  • 2 ripe bananas cut into slices, frozen
  • 1/4 tsp sea salt
  • 1 tsp food-grade orange essential oil
  • Toppings: melted vegan chocolate bee pollen, rose petals, hemp hearts, almond flakes, crushed raw cacao nibs, chopped mint leaves


  • Add the coconut milk, cashew butter, 3/4 cup melted chocolate and cacao powder into the food processor and pulse to incorporate.
  • Transfer the mixture into a bowl and set aside.
  • Add the frozen banana slices into the processor and pulse to obtain medium crumbles.
  • Add the coconut-chocolate mixture and pulse until smooth.
  • Add the orange oil and pulse to incorporate.
  • Divide the mixture into the ice cream popsicle molds, add the sticks and freeze overnight.
  • Remove from the molds and drizzle with melted chocolate and toppings, then serve.