Whenever we feel like treating ourselves to some healthy and delicious vegan food, we head over to Agnes Gällhagen’s Cashew Kitchen for inspiration. Have you tried her “nice cream” recipes?
You should.

The summer heat has made us long for cooling treats that feed both body and soul. Upon discovering this crazy good looking avocado popsicle over at Cashew Kitchen, we asked Agnes if she would share some of her favorite recipes with us – and she kindly would. So, here are three too-good-not-to-try ice creams; completely vegan, gluten free and totally irresistible. Enjoy!

Vegan Avocado Popsicles With Mint Chocolate Drizzle

Vegan Avocado Popsicles With Mint Chocolate Drizzle

Vegan + gluten free

“These vegan avocado popsicles are wholesome enough to make up a legit snack (though let’s be honest, I would eat the chocolate alone for a snack most days). Avocado and coconut milk for creaminess, plenty of lime juice for that zing! and mint chocolate both inside and drizzled on top (because why not). I threw in a bit of matcha there as well, since I’ve apparently stepped into the modern hippie persona full-on lately with my daily matcha lattes. The green tea flavor pairs really nice with the lime and mint, though this is totally optional.”

Makes 8 popsicles


3 ripe avocados
1 + 1/4 cup (3 dl) coconut cream
6 tbsp agave syrup or maple syrup, more to taste
3 lime, juice
3/4 tsp vanilla extract
1 + 1/2 tsp matcha tea powder (optional)
Pinch of salt
60 g (~ 6 squares) vegan dark mint chocolate, divided
1/2 tbsp coconut oil
2-3 tbsp cacao nibs, divided (can be omitted)


Place two jars of coconut milk in the fridge overnight.

Scoop out the creamy top layer of the coconut milk jars and measure 1 + 1/4 cup coconut cream. Place in a blender along with avocado, lime juice, agave syrup, matcha (optional), vanilla extract and salt. Mix until creamy. Add more sweetener if you like it sweeter.

Roughly chop half of the chocolate and place in the blender along with half of the cacao nibs. Give it a quick mix for a couple of seconds to distribute evenly.

Pour the mixture into popsicle moulds and use a stick to push the mixture down and wiggle around a bit, to poke any air bubbles. Then put a stick in each and place in the freezer for at least 4-5 hours.

Before serving, gently melt the rest of the chocolate over a water bath. Take out the popsicles from the freezer and run the moulds under hot water for a couple of seconds. Remove from moulds and place on a parchment paper. Drizzle immediately with mint chocolate and garnish with cacao nibs. Eat <3

See the original recipe post over at Cashew Kitchen!

No-Churn Cardamom Nice Cream With Almond Butter Caramel Ripple

No-Churn Cardamom Nice Cream With Almond Butter Caramel Ripple

Vegan + gluten free

“Imagine this: spoonfuls of pillowy soft and creamy banana nice cream with just a hint of cardamom, and then BAM! large chunks of decadent, gooey almond butter and maple syrup caramel completely packed with cinnamon & cardamom, burning your tongue and leaving you in sweaty excitement. It’s that sexy.

And, it doesn’t even require an ice cream machine or churning, so there’s not a single reason not to make your own.”

Click here for full recipe!

Super Creamy Cashew Coffee Popsicles With Salted Tahini Caramel

Super Creamy Cashew Coffee Popsicles With Salted Tahini Caramel

Vegan + gluten free

“Imagine a nutty, silky and mildly coffee flavored cream base, drizzled with earthy and sweet sesame caramel with crunchy pieces of flakey sea salt <3 It’s 100% decadence and vegan ice cream heaven. As long as you have a powerful blender, this recipe is the easiest in the world. Promise me you’ll make it!”

Click here for full recipe!


Visit Cashew Kitchen here and follow @cashewkitchen.

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