These Creamy Chocolate Ice Cream Fudgesicles are an easy and healthy recipe made with clean, real food ingredients. They're the perfect plant-based dessert that's perfect for summer, they're dairy-free and kid-friendly!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | No-Cook | No Refined Sugar | Paleo-Friendly }
Add all ingredients to a Vitamix and blend until creamy and smooth.
Pour the mixture into your ice cream molds and put them in the freezer according to your molds directions (usually 1-2 hours) until they are hardened.
Remove and disassemble according to your molds directions (usually run the fudgesicle under warm water for a few minutes to loosen it up and remove it from the mold).
Notes
Cashews: Make sure you use "raw" cashews and not "roasted + salted" cashews. An optional step is to soak the cashews before adding them to the Vitamix, which will make them soft and the mixture extra smooth.
Soak the cashews in filtered/purified water for about 30-60 minutes
Drain and rinse the cashews before adding them to your Vitamix
In addition, you can omit the cashews if preferred - just follow the rest of the recipe as is.Coconut Cream: You can also use coconut milk in a can, but make sure it's "full-fat" and not "light".Cane Sugar: This can be substituted with your favorite sweetener such as coconut sugar or even maple syrup.Cacao Powder: Can be substituted with regular cocoa powder in the same amount.Coconut Oil: If you don't like the taste or smell of coconut oil, you can use organic refined coconut oil which has zero coconut taste or smell.Arrowroot Powder: I added this ingredient to thicken the ice cream mixture, but it can be omitted if you don't have any.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Serving Size: This recipe will make approximately (5) fudgesicles. Nutritional information is for (1) fudgesicle which is (1) serving.