Aloha Peanut Butterer

Almond Choc Top Ice Creams

Serves: 8


  • 1 cup Boysenberry Coconut Yoghurt⁠
  • 1 cup raw cashews (soaked for 20 minutes in boiling water) ⁠
  • 3 Tbsp maple syrup ⁠
  • 100g dark chocolate (vegan if preferred) ⁠
  • 3 Tbsp Pic’s Double Crunch Almond Butter⁠


1. Drain the cashews and add to a blender with the coconut yoghurt and maple syrup. Blend until super smooth and creamy. ⁠

2. Pour this mixture into popsicle moulds and pop in the freezer to set overnight or for at least 5 hours. ⁠

3. Melt together the chocolate and almond butter. Remove the ice creams from the moulds and dip in the chocolate mixture until the whole ice-cream is covered in chocolate. ⁠

4. Pop on a plate lined with baking paper and place back in the freezer for another hour for the chocolate to set. ⁠

Enjoy straight out of the freezer! Makes 8 mini ice creams (and your tummy very happy)...

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