The most beautiful gourmet dairy-free ice cream bars. Best shared with friends for dessert at your next dinner party or have fun making them with the kiddos!
INGREDIENTS
- 2 cups (250g) raw cashews, soaked 3+ hours and drained
- 1/3 cup (105g) maple syrup
- 1/2 cup (120g) full-fat coconut milk
- 1 tsp vanilla extract
- 1/2 tsp cardamom (optional)
INSTRUCTIONS
- Blend ice cream ingredients until very smooth.
- Pour into silicone ice cream bar molds, insert popsicle sticks, & freeze till solid.
- Melt Chio Chocolate Pistachio Cream to a maple syrup consistency.
- Once ice cream bars have frozen solid, gently pull out of molds.
- Dip bars into chocolate pistachio cream for a magic shell.
- Quickly garnish with flake sea salt. crushed pistachios & dried rose petals.
- Chill until set. Enjoy!