1/2 cup dates, Medjool or brown dates soaked in water
400ml can of coconut cream, or full-fat coconut milk
1 tsp vanilla extract
1 1/2 cup blueberries, fresh or frozen
1/4 cup raw honey
1 tbsp lemon juice
1 cup melted Lotus Biscoff cookies spread or smooth peanut butter
Method
Add the blueberries, honey, and lemon juice in a saucepan and bring to a simmer, add a dash of water until the blueberries are soft and jammy, and let it cool.
Meanwhile, blend the dates coconut cream, vanilla, and a pinch of salt. Add half of the jammy blueberries and blend until smooth.
Pour the ice cream batter into molds, add a few dollops of the blueberry jam, and let them set.
Once set, dip into smooth Biscoff or smooth peanut butter dust with some edible sparkles,and enjoy!
Photo Gallery
Hope you love these delicious blueberry ice pops!
M*
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