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Cheesecake Ice Lollies

Cheesecake Ice Lollies
  • Prep
    Prep. time 10 minutes
  • Total
    Freezing time - overnight
  • Serving
    Makes 4-5 lollies

Cheesecake Ice Lollies

Let's get cooking

Delicious vegan and gluten-free blueberry, coconut and chocolate ice lollies everyone will love.


  • 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


  1. 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.
  2. Pour the creamy mixture into ice-lolly moulds and freeze over night.
  3. 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).
  4. Place the ice -lollies back in the freezer or enjoy them straight away.

You will need