Ice Cream Pops Recipe

Ice Cream Pops Recipe

Published by Chocolatier Jason Vishnefske on 3rd Sep 2022

Santa Barbara Pops - ice cream, chocolate coated

First make the Basic Ice cream filling:⁣

- 1/2 cup soaked cashews (overnight or 5 hours⁣)⁣

- 1/3 cup Medjool dates, (about 8 small & pitted⁣)⁣

- 1/4 cup coconut cream

- 2 tbsp peanut butter⁣

- 2 tbsp coconut oil⁣ ⁣

- 1 ripe banana

⁣- A handful of chopped natural peanuts to decorate.

⁣-Chocolate Coating⁣ @santabarbarachocolateBrazilian Compound Coatings are ideal

100 g vegan dark chocolate⁣ chips ⁣

100 g vegan white chocolate chips ⁣

- 2 tbsp coconut oil⁣ ⁣

(Optional ) adding Salted caramel filling:

You can use ready made or you can make your own:

- 2 cups organic coconut sugar

- 2 cups coconut cream

- pinch of salt

Method to make the salted caramel filling. : Mix everything consistently. Stir as it boils on medium heat until. It will take about 35-45 minute to cook down. You can test the consistency along the way.


  • Soak the cashews overnight or at least for 5 hours, then place them in a high-speed blender or food processor with all the ice cream filling ingredients.
  • In the ice-cream moulds, (19,5 x 14,5 x 2,7 cm) add till the half the banana cream then add 1 tsp of the salted caramel , then cover with other ice cream filling. You can also add chopped peanuts too on the salted caramel then cover with the ice cream filling or you can skip this step.⁣
  • Freeze the moulds till firm. ⁣
  • Meantime make the chocolate coating by adding the dark chocolate with 1 TBS of coconut oil in a heat proof jars, cover and heat them in the microwave for about three minutes ( be careful not to burn since the chocolate will be so hot ), stir with a spoon till you see that the chocolate Is smooth and silky.
  • Do the same steps for the white chocolate , and put both coatings aside to cool down a bit.
  • When the ice cream pops are firm dip each into the chocolate coating, as in the tutorial, drizzle white chocolate if you want and chopped peanuts.⁣
  • Store in the freezer.