Vegan Salted Dulce de Leche Popsicles

Bailey Ruskus 

Vegan Salted Dulce de Leche Popsicles

Creamy cashew milk and coconut sugar offer a slightly lightened up, plant-based take on the traditional caramel dessert. 

Serves: 6

This recipe from the Cook. Heal. Go Vegan! Cookbook for plant-based custard cashew ice cream covered with dulce de leche on a stick will quickly become your new favorite way to satisfy your sweet tooth. 

What you need:

2½ cups cashew milk
½ cup coconut sugar, divided 
½ teaspoon vanilla extract 
2 tablespoons tapioca flour 
¼ cup water 
½ teaspoon flaky salt 

What you do:

  1. In a small saucepan, combine milk, ¼ cup sugar, vanilla, and tapioca flour. Turn heat to medium-high and cook 3 to 4 minutes, stirring frequently. Once consistency begins to thicken, about 3 minutes, remove from heat and set aside. 
  2. In a separate small saucepan over medium-high heat, combine remaining ¼ cup sugar, water, and salt. Stir constantly with a rubber spatula for 2 minutes, until sugar is dissolved. Remove from heat. Let cool 5 to 10 minutes. 
  3. Fill an ice pop mold about ½ inch deep with sugar-water mixture. Sprinkle a few flakes of salt over top, then finish filling molds with sugar-tapioca mixture. Cover with lid and place wooden ice pop handles in pops. Freeze for at least 6 hours, or overnight. 
  4. Once frozen, run mold under hot water for 10 seconds to remove pops easily. 
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