Vegan mini vanilla & chocolate ice lollies

Vegan mini vanilla & chocolate ice lollies

Total: 5 hr 30 min. | Active: 30 min.
vegan, gluten-free
Nutritional value / piece: 293 kcal
, Fat: 22 g
, Carbohydrate: 20 g
, Protein: 5 g

I love to come up with new recipes that are a twist on a classic, while at the same time making them healthier and easy to recreate at home. And I couldn’t resist these popular ice lollies. They have a wonderfully creamy vanilla ice cream centre surrounded by crunchy hazelnut chocolate. What's more, they can be made with just a handful of ingredients and without an ice cream maker!


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Ice cream mixture

120 g cashew nuts
300 g coconut milk
½ dl maple syrup
2 tsp vanilla paste
1 pinch salt


200 g dark chocolate, coarsely chopped
1 tbsp coconut oil
50 g ground hazelnuts, roasted
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Approx. 10 ice lolly moulds (each approx. 50 ml)

How it's done

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Ice cream mixture

Soak the cashew nuts in water for approx. 4 hrs., rinse, drain, place in a blender. Add the coconut milk, maple syrup, vanilla paste and salt, puree until smooth. Transfer the mixture to the ice lolly moulds, insert the ice lolly sticks, freeze for approx. 5 hrs.


Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth, then mix in the nuts. Pour the chocolate into a cup, remove the ice lollies from the moulds, dip in the chocolate, enjoy immediately or place on a sheet of baking paper and return to the freezer.

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