Multi flavor covered vegan ice creams

Ice cream is always good if, as in this case, it's healthy and we can make it as we like, it's even tastier, don't you think? Various ingredients and flavorings can be added to the base cream and the same can be done for the chocolate coating that we can garnish with dried fruit or grated coconut.

Ingredients for 10 sticks:

For the base cream:

• 400ml canned coconut milk put in the fridge the night before
• 150g of cashews soaked in water the night before
• 40g agave syrup (or equal liquid sweetener)
• 1 teaspoon vanilla powder

Alternative flavours:

• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon mint extract
• 1 teaspoon of dehydrated raspberry powder
• 1 teaspoon matcha powder

For coverage:

• 100ml of melted coconut oil
• 60g of cocoa powder without sugar
• 50ml of agave or maple syrup

Choice of gaskets:

• Coarsely chopped dried fruit
• Dried coconut
• Dehydrated raspberries
• Flakes of cocoa beans

Method:

1. Do not shake the can of coconut milk when you take it out of the refrigerator, open it gently and take the solid part that will have split, put it in the blender.
2. Drain and rinse the cashews then put them in the blender together with the sweet syrup and vanilla. Blend everything until you have a soft and homogeneous cream.
3. At this point you can choose whether to make all the jellies of a single flavor and then add only the dry ingredients you have chosen or make different flavours, in this case divide the cream into several parts and blend each part individually with the cocoa, mint, raspberries or matcha powder.
4. Put the cream in the silicone ice cream moulds, arrange the wooden skewers that will serve as a support for the ice cream. Put them in the freezer for 2 hours.
5. For the coating, blend the coconut oil, the cocoa and the syrup together and, after the two hours in which the ice creams have solidified enough, dip them in the chocolate cream and, if you want, then pass them in the dried fruit or coconut or in the cocoa beans before placing them on a tray covered with baking paper and immediately placing them in the freezer for a few hours so that the coating solidifies.
6. Remember to remove the ice creams from the freezer 5 minutes before eating them so that the inside is creamy and not too solid.