Alice Pagès and Atelier Nubio have created an irresistible vegan ice cream, enhanced with the "We want...a doll-like complexion" radiance powder. Perfect for easing into September. Get your molds ready!
For 6 ice creams
The cream
130g of fresh raspberries
250g of coconut cream (1 can of coconut milk)
50 g of maple or agave syrup
20g of melted coconut oil
1 teaspoon of vanilla extract
20g of powder. We want a doll-like complexion from Atelier Nubio.
The chocolate coat
250g of dark dessert chocolate
2 tablespoons of melted coconut oil
TOPPINGS (OPTIONAL)
Pistachio pieces
Dried raspberry pieces
1. The day before, place the can of coconut milk in the refrigerator.
2. The next day, carefully open the can of coconut milk without shaking it. With a spoon, scoop out 250g of the thick creamy layer that has formed on the surface only.
3. Place the raspberries, coconut cream, maple syrup, melted coconut oil, vanilla, and "We want... a doll-like complexion" powder in a blender. Blend at full speed until smooth and creamy. Taste and adjust the amount of maple syrup if needed.
4. Pour the cream into ice pop molds. Insert the wooden sticks. Place in the freezer for at least 4 to 6 hours for the ice pops to harden.
5. Melt the chocolate completely with the coconut oil in a double boiler.
6. Remove the molds from the freezer. Unmold the ice creams by gently pulling on the sticks.
7. One by one, immediately dip the ice creams in the melted chocolate to coat them completely. Sprinkle immediately with pistachio and raspberry pieces.
8. Chill for 10 minutes to allow the chocolate to harden. Enjoy immediately!
