Makes 8 ice pops / Prep time: 10 minutes, plus 4 hours freezing time /
Cook time: 5 minutes
In childhood, nothing was better than a sweet treat on a hot summer day. This is a more elegant ice pop that can be enjoyed after a leisurely barbecue with friends. It features simple vanilla and coconut flavoring, which can be enhanced with cut fruit if you want a little more texture to the pop. Use inexpensive ice pop molds; they are easily found for a few dollars in most stores.
2 cups almond milk
1 cup heavy (whipping) cream
1 vanilla bean, halved lengthwise
1 cup shredded unsweetened
coconut
1. Place a medium saucepan over medium heat and add the almond milk, heavy cream, and vanilla bean.
2. Bring the liquid to a simmer and reduce the heat to low. Continue to simmer for 5 minutes.
3. Remove the saucepan from the heat and let the liquid cool.
4. Take the vanilla bean out of the liquid and use a knife to scrape the seeds out of the bean into the liquid.
5. Stir in the coconut and divide the liquid between the ice pop molds.
6. Freeze until solid, about 4 hours, and enjoy.
PER SERVING (1 ICE POP)
Calories: 166; Fat: 15g; Protein: 3g; Carbs: 4g;
Fiber: 2g; Net Carbs: 2g; Fat 81%/Protein 9%/Carbs 10%