Vegan vanilla popsicles

Image source: © Oliver Brachat, AT Verlag/

This vegan popsicle can be made with a handful of ingredients and without an ice cream maker. Almond paste gives the vanilla ice cream its creaminess, while dates and vanilla pulp provide the delicious taste. Try this healthy version of creamy vanilla popsicles for yourself!

  • Preparation Time: 15 minutes
  • Waiting Time: 6 hours


Servings: 6
  • 400 g
    ice cubes
  • 150 g
    white almond paste
  • 6
    Medjool dates (alternatively other soft dates), pitted
  • 1
    vanilla pod
  • 160 g
    vegan dark chocolate 70% cocoa content


  1. Scrape out the pulp from the vanilla pod. Place the ice cubes, almond paste, pitted dates, and the vanilla pulp in a high-powered blender and blend until smooth. Then pour the mixture into 6 popsicle molds – or large ice cube molds. This is best done by spooning the mixture into the popsicle molds and tapping the molds on the work surface several times to release any air and allow the cream to slide down into the mold. Put the sticks or handles into the molds and place the ice cream in the freezer overnight.

  2. The next day, break the chocolate into pieces and melt it in a water bath while stirring. Take the ice cream out of the freezer, carefully remove it from the molds and glaze it with the melted, slightly cooled chocolate using a large spoon. This works best over a bowl so that no chocolate is lost! You can eat the finished vegan vanilla popsicles immediately or store them in the freezer.


Courses: Dessert
Difficulty: Level 1 (easy)
Cooking time: < 15 minutes
Season: Spring, Summer
Number ingredients: 1-5 ingredients
Taste: Creamy, Sweet
Preparation method: Blender, Freeze, Water bath
Type of dish: dessert

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