These are totally customizable for your family's tastebuds -- add some peanut butter, take out the coffee for a kid's version, throw in some frozen raspberries...you see where I am going with this one, it cannot be messed up.
The end result? Creamy mocha ice cream in popsicle form !
10 popsicles ( depending on your mold)
Popsicle stick for each popsicle mold
1 cup cashews, soaked in cool water for a minimum of 4 hours
Optional: 1/4 cup peanut butter, if you love chocolate/pb/coffee flavor!
Optional: 1/3 cup dairy-free chocolate chips, stirred in
Rinse your soaked cashews. Add to your high-speed blender.
Add MALK chocolate almond milk, chilled coffee, maple syrup, coconut milk, dates, vanilla, sea salt(and peanut butter if using.)Blend on high until you get a smooth and creamy texture — no clumps! Taste and adjust any flavorings.
Stir in chocolate chips, do not blend them in.
Pour ice cream batter into each popsicle mold. Now place a popsicle stick into each mold. Allow to set in the freezer until completely frozen, about 4 hours.
When ready to serve, remove popsicles from the freezer and allow to thaw on the counter for 8-10 minutes. This will allow time for them to slightly melt into an ice cream consistency!