My OMS Chocolate Chip Ice-cream paddle pops
Posted: Tue Mar 14, 2017 1:01 amHi everyone,
I thought i'd share this recipe with you in case your like me and were missing ice-cream to bits! this ones delicious!!
Recipe can also be found on the OMS website here:
You'll need a high speed blender and 6-8 ice-block moulds
To recreate -
3 cups cashews (soaked overnight or for at least an hour - well drained and water discarded)
2.5 cups unsweetened almond milk
8 medjool dates at room temp pits removed
2/3 cup raw organic cacao powder
2 teaspoons of pure vanilla essence
Big pinch of sea salt
2 tablespoons of pure maple syrup
1/2 cup organic flaxseed oil cold from the fridge
1/4 teaspoon of xantham gum powder
1/2 cup raw cacao nibs
Add everything except the cacao nibs to your high speed blender and whiz it all until it's blended, thick and creamy. With the nutri-bullet I split everything into 2 batches.
Pour the creamed mixture into a large bowl and mix in the cacao nibs with a spatula.
Have your ice-block moulds (and a container for extras) ready to spoon in your mixture till just about full leaving room for the popsicle sticks, then add the sticks in.
Freeze ice-blocks in the freezer overnight.
When frozen, hold your ice-block in the mould under warm water to release it. After a few minutes pull at the stick and it should slide out.
Enjoy!
I thought i'd share this recipe with you in case your like me and were missing ice-cream to bits! this ones delicious!!
Recipe can also be found on the OMS website here:
You'll need a high speed blender and 6-8 ice-block moulds
To recreate -
3 cups cashews (soaked overnight or for at least an hour - well drained and water discarded)
2.5 cups unsweetened almond milk
8 medjool dates at room temp pits removed
2/3 cup raw organic cacao powder
2 teaspoons of pure vanilla essence
Big pinch of sea salt
2 tablespoons of pure maple syrup
1/2 cup organic flaxseed oil cold from the fridge
1/4 teaspoon of xantham gum powder
1/2 cup raw cacao nibs
Add everything except the cacao nibs to your high speed blender and whiz it all until it's blended, thick and creamy. With the nutri-bullet I split everything into 2 batches.
Pour the creamed mixture into a large bowl and mix in the cacao nibs with a spatula.
Have your ice-block moulds (and a container for extras) ready to spoon in your mixture till just about full leaving room for the popsicle sticks, then add the sticks in.
Freeze ice-blocks in the freezer overnight.
When frozen, hold your ice-block in the mould under warm water to release it. After a few minutes pull at the stick and it should slide out.
Enjoy!