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Chocolate Cherry Ice Cream Lollies


[plant-based, raw, nut-free, oil free]

It is a super creamy ice cream that does not require churning and ready to be served and enjoyed straight out of the freezer.

Cherry season inspired this mousse. In my previous post I showed you another way to serve this rich and creamy mousse in a pot.


1 large avocado (about 100g)

1/2 cup fresh, pitted cherries

5 Medjool dates, soaked for 30 min in warm water

3 tablespoon liquid sweetener (I used date syrup)

1/2 cup cacao powder

1/4 tsp pink Himalayan salt

1/2 tablespoon coconut amino (you can use tamari or omit)

5 drops vanilla essence (I use @medicineflower )

5 drops black cherry essence (Medicine Flower Extract, you can omit, but love using it to boost cherry flavour)

/ If you find mousse thick add 1-2 tablespoon of plant mylk/

Chocolate to cover lollies:

1 bar (200g) raw, and/or vegan-friendly chocolate, melted

1 tbsp coconut oil, melted (you can omit oil)


1. Add all ingredients to blender or food processor and process until you reach a smooth mousse consistence.

2. If you find the consistency too thick, add plant mylk to the mixture one tbsp at a time.

3. Pipe or spoon mousse into ice cream moulds, with fresh cherries and sprinkle it with seeds of your choice for texture (I used hemp seeds and cacao nibs)

4. Leave moulds in freezer overnight.

5. Slowly melt chocolate bar using a double boiler method. You can double dip the lollies if you want an extra chocolatey experience.

If you make this mousse, please take a picture and tag me on my socials. I’d love to hear your feedback!

Stefi xx

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