DAIRY FREE, GLUTEN FREE, VEGAN & PALEO
A cleverly named IRISH ice-cream brand called Nobo have come up with scrumptious recipes that are gluten free, dairy free & soy free.
So why not not combine the two!
These are quite sweet so one does the trick to fix any sweet cravings that you have. They are perfect to snack on during the day or to have as a late night treat.
You will need:
2 tbs of Nobo coconut & vanilla ice-cream(for the base)
3/4 cup toasted pecans
1 tbs honey
pinch of salt
4 tbs of Nobo coconut & vanilla ice-cream(for the top)
100g of 85% dark chocolate(you wont use it all)
Melt about 2 tablespoons of the vanilla and coconut ice-cream in a bowl in the microwave and pour about a teaspoon of the melted ice-cream into the base of each case.
Place in the freezer to set while you make the filling.
Place the toasted pecans in a blender with the honey, dates and salt. Blitz until you get a sticky mixture.
It should come away from the sides as you blend.
Roll the mixture up into 8 balls and stick toothpicks or short skewers in the centre of each.
The bases don't have to be completely solid before you add the filling. So grab the ice-cream bases from the freezer and press the rolled filling into each one.
Use a teaspoon to pour the ice-cream into the cases until the filling is fully hidden.
At this stage I found it easier to remove the sticks, pour the ice-cream in and then place the sticks back into the centre of each one. It was too difficult to try and spread the ice-cream around them.
Place back in the freezer until frozen solid(1 hour).
Melt the dark chocolate in the microwave in a small bowl. The smaller the bowl the better as you want the chocolate to be as deep as possible, this allows the chocolate to cover more of the ice-cream.
Dip each ice-cream pop into the chocolate and allow to harden on greaseproof paper.
Keep stored in the freezer.