Magnum ice creams, step aside! These popsicles are packed full of  flavour, are gentle on the body and are a great healthy alternative to the traditional ice cream. They have a beautiful rich flavour and are great to have in the freezer for after dinner. Have fun decorating with your choice of garnish, they are also delicious with bee pollen, freeze dried raspberries or chopped hazelnuts. If you don’t have a popsicle mould you can make this ice cream in a classic ice cream container and scoop out into a bowl, and garnish with your choice.

EQUIPMENT

Blender

Popsicle moulds x 6

INGREDIENTS

1/2 cup macadamia

Flesh and water from one coconut (or 1 cup organic coconut cream, or 2/3 cup cashew)

1/2 cup rice malt syrup

1 tbsp vanilla bean

1 tbsp coconut oil

2 tbsp lucuma powder

6 tbsp raspberry (fresh or frozen)

Chocolate Dip

1 cup coconut oil

1/2 cup raw cacao powder

1/2 cup rice malt syrup

GARNISH

½ cup pistachio, chopped

METHOD

In a high speed blender, place macadamia, coconut, rice malt syrup, coconut oil and lucuma powder and blend until smooth. Place 1 tbsp of raspberry into each ice cream mould, and pour the filling on top of the raspberry. Place into the freezer. After 1 hour, place the popsicle sticks into the centre of the popsicle. Freeze for another 4 hours.

CHOCOLATE DIP

In a high speed blender, combine all ingredients on a slow speed until well mixed. Pour the chocolate dipping sauce into a narrow glass. Take your popsicles out of the mould. I usually do this by sitting the nould in a glass of hot water and pulling gentlty. Lay the popsicles on a lined tray. Dip your ice creams half way into the chocolate dip and lay back on the baking paper. Decorate with chopped pistachios. Place the tray back into the freezer to set.

Serves 6