top of page
Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.

Vegan Ice Cream Popsicles

Smooth and creamy vegan ice cream popsicles recipe that taste great and hit the spot on a hot day.

This incredibly creamy version of vegan ice cream doesn't use banana like typical vegan ice cream recipes. However it does depend on full fat coconut milk and coconut cream, plus luscious ripe avocados to replicate that smoothness you would expect from ice cream.

This recipe will require churning to get that wonderful creaminess before being poured into a popsicle mould. So, a bit of preparation ahead of time to freeze the ice cream churn may be needed.

In this recipe I have added chopped baby spinach. Because why not squeeze in extra veggies whenever you can? But this can be swapped for your favourite fruit. Alternatives I particularly love are blueberry, and blackberry.


TIP: This recipe can also be frozen in a tub or container and scooped to serve instead of freezing into popsicles.



(Makes 12 servings)

  • 1, 14 oz. can (400ml) full fat coconut milk

  • 1, 14 oz. can (400ml) full fat unsweetened coconut cream

  • 2 medium (~ 130g) ripe avocados

  • 1/2 cup (15g) baby spinach, finely chopped

  • 1/2 cup (100g) granulated monk fruit sweetener (or granulated sugar)

  • 1/4 cup (62.5ml) maple syrup (or bee free Honee)

  • juice of 1/2 a medium lemon (~15ml)

  • 1 teaspoon (5ml) pure vanilla extract

  • 1/2 teaspoon (3g) salt



A day or two before beginning this recipe, freeze the bowl of an ice cream maker. Also, store all ingredients in the refrigerator before using to ensure they are cold.

In a high-powered blender add all of the ingredients listed. Blend until the mixture is smooth.

Transfer the mixture into the ice cream maker and churn until it reaches the consistency of thick, soft serve. The length of time this takes will depend entirely on the brand of ice cream maker used (between 30 and 60 minutes).

Once at the right consistency, transfer into silicone popsicle moulds making sure there are no large air pockets. Insert sticks and cover. Freeze for 3 or 4 hours before serving.


Nutritional Information Per Serving:

total calories = 222 | total fat = 11.41g | saturated fat = 7.94g | cholesterol = 0mg | sodium = 70.53mg | net carbohydrates = 36.66g | dietary fibre = 1.67g | sugars = 27.04g | protein = 1.07g

Recent Posts

See All


Other recipes you
might have missed
bottom of page