Super summer ice cream deliciousness with mango and chocolate chips! And sugar sprinkles in pastel colour.
They're easy to make as long as you have a good vegan cream as base. Just add what you like the most, the variations are endless - I made these two weeks ago with a piece of fresh peach in each popsicle and lots of vanilla and I guess I will try something with raspberries the next time.
- one package (300ml) soy whip cream (the one I used comes out of the
box in a very thick creamy texture and doesn't need to be whipped up
for the popsicles. If you have a more liquid cream, whip it up
properly before mixing with everything else)
- mango sauce
- chocolate chips
- agave syrup
- sugar sprinkles
- popsicle mold
Mix the whipped cream with agave syrup. Then layer it in the mold with the fruit sauce. I filled the mold about 2/3 with whipped cream, added mango sauce, then the rest of the whipped cream and chocolote chips. Fold the chocolate chips gently into the whipped cream (with a tea spoon) to have a solid base of your popsicle. End with some sugar sprinkles and then freeze over night.
