Cheesecake Ice Lollies
Let's get cooking
Delicious vegan and gluten-free blueberry, coconut and chocolate ice lollies everyone will love.
-
- Prep
- 10 minutes
-
- Total
- Freeze overnight
-
- Serving
- 4 - 5
Original Creamy Sheese
Ingredients
- 1 tub of Bute Island original creamy sheese (at room temperature)
- 125g fresh blueberries
- 1 tsp. vanilla extract
- 75ml maple syrup
- 25g desiccated coconut
- Juice from ½ of a lemon
- 200g dairy-free milk chocolate
Directions
- Begin by placing all of the ingredients into a powerful food processor (minus the chocolate), blitz until you achieve a thick and purple creamy consistency.
- Pour the creamy mixture into ice-lolly moulds and freeze over night.
- The next day, melt the chocolate over boiling water, remove the ice-lollies from the mould and coat the in the chocolate, place them on a wire rack until the chocolate sets (it should set quick because the frozen lolly).
- Place the ice -lollies back in the freezer or enjoy them straight away.
- Prep
- 15 minutes
- Total
- 2 Hours in freezer
Berry Chocolate Tartlets
- Prep
- 10 minutes
- Total
- Freeze overnight
Cheesecake Ice Lollies
- Prep
- 70 minutes
- Total
- 5 minutes
