Blueberry and cardamom make a pairing nobody thinks of, and that is a shame: the fresh acidity of the fruit and the almost peppery warmth of the spice answer each other remarkably well. Here they share the mould with a cashew cream flavoured with lemon zest, in two clearly separate layers that you stack as the freezing progresses. The result is as pretty to look at as it is good to bite into, and it contains no milk, no cream and no refined sugar.
Raw blueberry and cardamom ice pops, two layers
Share this article
Ingredients
For the cream layer
- 140 g cashews, soaked and drained
- 120 ml filtered water
- 3 pitted dates
- The zest of one lemon
- 1 pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
For the blueberry layer
- 145 g blueberries
- 2 tsp ground cardamom
- 2 tsp honey
- 2 tsp lemon juice
- 1 tsp vanilla powder
- 1 pinch of salt
Method
- In the blender, blend all the cream layer ingredients until perfectly smooth.
- Take out 120 ml of this cream and set it aside in the fridge.
- Add the blueberry layer ingredients to the remaining cream in the blender and blend again until even.
- Pour one tablespoon of the blueberry mixture into four ice pop moulds (or silicone muffin moulds) and freeze for at least one hour, until the layer is firm.
- Spoon one tablespoon of the reserved cream onto each set layer, then return to the freezer.
- Once this second layer has set, divide the remaining blueberry mixture between the moulds.
- Push a stick into the centre of each mould and freeze completely, for at least four hours.
Tip
Each layer must be truly firm before you add the next, otherwise the two mix and the visual effect disappears: allow one hour per layer, no less. Push the stick in while the last layer is still slightly soft, and it will stand up on its own. To unmould effortlessly, run the mould under a trickle of lukewarm water for ten seconds. Classic ice pop moulds work just as well as silicone muffin moulds for this recipe.
For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or watching the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or slush), and in a few minutes the machine hands you a smooth, creamy texture with no crystals. It is the appliance we adopted this summer for our plant-based ice creams.
The full range Plant-based oils and spices
11 products
FAQ: your questions about raw blueberry and cardamom ice pops
How do you make homemade ice pops without an ice cream machine?
An ice cream machine churns the mixture as it freezes, to avoid crystals. For ice pops it is not necessary: the mixture is poured into a narrow mould and freezes quickly, which naturally limits the formation of large crystals. Two things help further: a base containing fat, here the cashews, and a liquid sweetener, which lowers the freezing point and keeps the texture soft. The rest is only a matter of patience.
How do you make homemade ice pops?
The principle is always the same: a smooth mixture, a mould and time. Fruit blended alone for a sorbet-style version, fruit blended with a fatty base for a creamy version like this one. Allow four to six hours of freezing for standard moulds, and push the sticks in once the mixture has started to set, otherwise they lean. Unmoulding is always done with lukewarm water, never by pulling on the stick.
How do you use cardamom in desserts?
Green cardamom goes particularly well with red fruit, citrus, pear and apple, as well as anything containing chocolate or coffee. It is used ground, stirred in directly, or as seeds crushed in a mortar just before use, which gives a far livelier perfume. One teaspoon for four portions is enough: it is a spice that rises quickly. In this recipe it is deliberately generous, to stand up to the cold, which always dulls aromas.
Share this article
Related articles
