These fun, dairy-free pudding pops consist of layers of homemade chocolate, strawberry and vanilla “nice cream.” Made with coconut milk and soaked cashews, they’re vegan but taste like the tri-flavor ice cream you remember from childhood.
Pro tip: Let the pops stand for a few minutes at room temperature or run warm water over them to release from the molds.
Active time: 15 minutes | Total time: 8 hours, 15 minutes
Neapolitan Nice Cream Pops
Ingredients
- 1 cup (135g) raw cashew pieces
- 1 (13.5 oz./398ml) can full fat coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 8 large strawberries, fresh or frozen
- 2 tbsp unsweetened cocoa powder
- 1 pinch salt
- 6 craft sticks
Directions
Place the cashews in a medium bowl and cover with hot tap water. Let soak for about 2 hours, or until softened. Drain and transfer the cashews to a blender along with the coconut milk, maple syrup, and vanilla extract. Blend until completely smooth.
Spoon 2 tbsp of the mixture into each of 6 (1/2-cup/118ml) popsicle molds and freeze upright until firm, about 2 hours.
Pour half of the remaining mixture into a measuring cup with a spout. Whisk in the cocoa powder until smooth, then cover and refrigerate. Add the strawberries to the remaining mixture in the blender and blend until smooth. Cover and refrigerate until needed.
Once the first layer is firm, pour the strawberry mixture evenly among the molds. Freeze for about 2 hours, or until firm.
Pour the chocolate mixture evenly over the strawberry layer and freeze for about 2 hours more, or until firm.
To unmold, run the molds under warm water until the edges loosen and the pops release easily. Serve immediately or store in a zip-top freezer bag for up to 2 months.
Serves: 6 | Serving Size: 1 pop
Nutrition (per serving): Calories: 267; Total Fat: 21g; Saturated Fat: 11g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 45mg; Carbohydrate: 17g; Dietary Fiber: 2g; Sugar: 9g; Protein: 4g
Nutrition Bonus: Calcium: 3%; Iron: 11%; Potassium: 188mg; Vitamin C: 22%
Originally published April 9, 2021; Updated June 2026
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