Cheesecake Ice Lollies
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Delicious vegan and gluten-free blueberry, coconut and chocolate ice lollies everyone will love.
Cheesecake Ice Lollies
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- Prep
- Prep. time 10 minutes
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- Total
- Freezing time - overnight
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- Serving
- Makes 4-5 lollies
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.
You will need
THESE SHEESE PRODUCTS
You will need
