Vanilla-Almond Ice Pops

Makes 8 ice pops / Prep time: 10 minutes, plus 4 hours freezing time / Cook time: 5 minutes

In childhood, nothing was better than a sweet treat on a hot summer day. 

This is a more elegant ice pop that can be enjoyed after a leisurely barbecue with friends. It features simple vanilla and coconut flavoring, which can be enhanced with cut fruit if you want a little more texture to the pop. 

Use inexpensive ice pop molds; they are easily found for a few dollars in most stores.

INGREDIENTS :-

2 cups almond milk

1 cup heavy (whipping) cream

1 vanilla bean, halved lengthwise

1 cup shredded unsweetened coconut

RECIPE :-

1. Place a medium saucepan over medium heat and add the almond milk, heavy cream, and vanilla bean.

2. Bring the liquid to a simmer and reduce the heat to low. Continue to simmer for 5 minutes.

3. Remove the saucepan from the heat and let the liquid cool.

4. Take the vanilla bean out of the liquid and use a knife to scrape the seeds out of the bean into the liquid.

5. Stir in the coconut and divide the liquid between the ice pop molds.

6. Freeze until solid, about 4 hours, and enjoy.

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NUTRITION :-

PER SERVING (1 ICE POP) Calories: 166; Fat: 15g; Protein: 3g; Carbs: 4g; Fiber: 2g; Net Carbs: 2g;

Fat 81%/Protein 9%/Carbs 10%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Get all 74 recipes from this book. Click Here.