This post was created in partnership with Califia Farms.
Confession: I devoured three (3!) of these cream pops yesterday. In a span of two hours. If you know me, you know that I am very much opposed to counting calories and grams of fat but it’s not difficult to look at this recipe and see that I consumed a good 50+ grams of fat. From a “snack”. In 120 minutes. It turned out to be one of the more terrible decisions (ok, terrible but delicious) I’ve made recently because that fat binge had me in a fat-induced coma by 9PM. And when I woke up this morning, ten hours later, I rolled out of bed feeling like I got hit by a car (I was actually hit by a car once so I don’t use that phrase lightly). It took me a solid minute to waddle down our stairs and in that minute I contemplated throwing the rest of the cream pops in the trash because they’re so good that there’s a 50% chance I’m going to end up in another fat-induced coma later tonight.
AYE YI YI.
Anyway, we’ve got cabinet side panels to cut and install (and we just had a not-so-good call come in from the zoning department) so I’m going to leave you with some links and skedaddle. If you do one thing this weekend, I hope you get to make and enjoy these cream pops. But maaaybe try to refrain from eating 3/4 of the recipe at once, ok? ;)
LINKS LINKS LINKS!
– I’ve got a few recipes in other places around the WWW: raspberry ripple ice cream (fav), chia + protein smoothie parfaits, penne with red sauce + baked lentilballs, and hearty protein oats.
– Emma is back and I’m so happy about it.
– These are the popsicle molds I used in this post and I LOVE THEM.
– If silicone molds aren’t your thing I have this mold, too. I love it but it’s a real PITA sometimes.
– We got a compact oven (Thom rolls his eyes when I call it that because IT’S A FREAKIN’ TOASTER OVEN, WOMAN!) and having it has been nothing short of life changing. I’m not even exaggerating in the slightest. Biggest selling point? I can have frozen french fries in my belly in just under 15 minutes.
– Speaking of ovens.. if you don’t have oven monitoring thermometers in yours, you really need to change that. If your oven has never been calibrated, chances are it’s off. And that is NO GOOD.
– My favorite line of housewares; 100% practical and so damn beautiful. I’m not kidding when I say Yamazaki’s tosca collection inspired a lot of the elements I chose for our loft.
– For those who don’t follow along on the ‘gram, a sneak peek of our new place! We really like it here.
– I’ve been working with Califia Farms for three years now and I just think that’s really awesome. <3 Also, if you live in Canada or the UK, you can fiiinally get your Califia fix.
– How do you say Califia?
– And last but not least, my favorites from #popsicleweek: fresh mint & chocolate chip popsicles, Thai tea coconut popsicles, golden milk + black pepper popsicles, cherry almond ice cream pops, and banana pudding pops.
Oh! And before I forget: if you add an extra cup of black & white cold brew coffee to the cream pop base below, it makes for a really delicious warm beverage. Also, if you throw in a little sunflower lecithin (to halt the cacao butter/maple syrup separation), the white chocolate magic shell is transformed into a killer white chocolate bar. JUST SAYIN’.
Notes: If you don’t want to drop $16 on a jar of cashew butter, you can soak 1 cup of cashews for 4+ hours then blend all the ingredients in a high-speed blender until smooth. I avoided going that route because I reaaaally wanted to develop an equipment-free cream pop recipe. If you can’t find the unsweetened almondmilk creamer, unsweetened better half will work, too. If you want to get a little crazy with the flavors, Califia has a handful of cold brew coffee beverages that would be delicious in this recipe – but keep in mind they’re sweetened so you’ll have to adjust the maple syrup accordingly (I’d reduce it to 2 tablespoons and work your way up). For creamsicles, replace the black & white cold brew coffee with orange juice. If you want to fully submerge the pops, double the magic shell recipe.
This post is sponsored by Califia Farms, maker of my favorite non-GMO + carrageenan-free almondmilk (amongst other delicious beverages). All opinions are my own and I think Califia rules.
BLACK & WHITE COLD BREW COFFEE CREAM POPS + WHITE CHOCOLATE MAGIC SHELL
1 cup (210g) Califia Farms black & white cold brew coffee
1/2 cup (120g) raw cashew butter
3-4 tablespoons (45-60g) pure maple syrup
2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer
2 teaspoons (8g) pure vanilla extract
Heavy pinch of fine sea salt
White chocolate magic shell
2 ounces (60g) cacao butter
1 tablespoon (12g) unrefined coconut oil
2 tablespoons (30g) pure maple syrup
Pinch of fine sea salt
Prep your ice cream mold(s) as needed; set aside. Add the cold brew coffee to a small saucepan set over medium heat. Once boiling, off the heat and add the cashew butter; whisk to combine. Let the mixture rest for about five minutes (so the warm liquid has time to break down any residual cashew butter clumps) then add the maple syrup and whisk vigorously to combine. Whisk in the creamer, vanilla extract, and sea salt, then set aside to cool. Once the mixture has cooled off a bit, give it a good whisk then pour it into your ice cream mold(s). Assemble sticks and place in freezer. Freeze for at least six hours before you attempt removing the cream pops from the mold(s).
To make the white chocolate magic shell, melt the cacao butter in a small saucepan set over medium-low heat. Once liquid, whisk in the coconut oil, maple syrup, and salt. Set aside to cool for ~20 minutes (longer if your house is on the warm side).
Once the pops are frozen solid and ready to dip, give the magic shell a good whisk (after a while the maple syrup settles on the bottom) then dip each pop (twice) and sprinkle with your favorite toppings. I went with an assortment of cacao nibs, ground coffee, and sea salt flakes. Enjoy immediately.
The cream pops can be frozen in an airtight container for up to four weeks. The magic shell can be refrigerated in an airtight container for up to two weeks. Place the magic shell in a hot water bath to return to a liquid state.
Yield: 4 pops