When it comes to vegan ice cream, chocolate and vanilla are pretty tired flavors. These vibrant, extra creamy popsicles are made from coconut cream and coconut milk to keep things easy on your butt and gut while giving your taste buds a wild ride .
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1 19 oz coconut cream
1 13.5 oz full-fat coconut milk
1/4 C + 2 tbsp sugar
1/2 tsp salt
2 heaping tbsp Thai tea leaves
1 tbsp vanilla extract
Popsicle molds (see note)
Add all of the ingredients to a saucepan, whisk to mix well, and simmer (no need to boil) for about 15 minutes until the sugar is dissolved and the tea has been infused with the coconut milk.
Strain the mixture into something easy to pour from like a large measuring cup. When straining the mixture, either use a pour-over cone filter or a siv that's been lined with cheese cloth. Depending on how fine your cheese cloth is, you may have to double or triple the layers.
Pour the strained mixture into ~8 popsicle molds. Chill for 1-2 hours. NOTE: If you do not have popsicle molds, you can use a loaf pan. Pour the mixture into the loaf pan, cover with foil, and chill for 1-2 hours.
After 1-2 hours, insert the popsicle sticks into the mold's slots. This will ensure they stay in place and right up. NOTE: For the loaf pan method, use a ruler and Sharpie to draw a line down the middle of the foil vertically. Draw 4 more lines horizontally as evenly spaced as possible. This is homemade so it doesn't have to be perfect! You should have 10 rectangles. Using a knife, poke a hole in the center of each rectangle. Insert the popsicle stick into the hole.
Chill the popsicles for at least 6 hours, or overnight. Remove them from the fridge for ~10 minutes before diving in so they come out of the mold a little easier. NOTE: For the loaf pan method, take the pan out and let it sit on the counter for 10 minutes. Using a sharp chef's knife, cut the popsicles using the popsicle sticks as your guide to divide up the popsicles.