Agai we have colder weather. I prepare this year ice cream very often. This time I prepared stravwerry coconut cream popsicles sweetened with maple syrup and dipped in white vegan chocolate. If you do not have milk allergy, you can use regular cream and classic white chocolate
- 2 can chilled coconut milk (use only the thick part from the top of the can)
- 1 cup strawberry
- 3 tablespoon maple syrup
Coating:
- 2 tablespoon coconut oil
- 2 tablespoon cocoa butter
- White vegan chocolate
From the top of can take the thick part coconut milk. Put into food procesor, add maple syrup and strawberries and mix it until smooth.
Pour the ice cream into the molds.
Place in the freezer for at least 6 hours.
Add the white chocolate, cocoa butter and coconut oil in a bowl, slowly melt it together.
Carefully remove ice cream from molds and coat them with melted chocolate.
