Dairy-Free Blueberry Chai Creamsicles

Sweet summer blueberries and chai spice come together in a creamy dairy-free frozen treat. The perfect summer flavour combination!

It’s 100% Summer out there.  June 21st arrived last week and let us all know that the sun is here to stay. The radio is already saturated with old school summer hits (and misses), many of which I’m happy to leave in the past. I won’t hesitate to keep Mr. Marley & the Wailers on repeat, though.  

I’d started blogging in late August last year, so I missed so the opportunity to share all my favourite Summer recipes with you. And, since the sun in shining, I won’t keep you too long with my ramblings! 

These are such a lovely frozen treat for those up and coming heat waves. Sweet Summer blueberries and chai spice make a fantastic flavour combination and the creaminess of coconut milk makes these feel like such a decadent indulgence.  They come together with little fuss and make a great go-to dessert for cooling off during those hot summer evenings. 

And, aren’t they so pretty? Almost too pretty to eat…almost.

Anyway, there are definitely more stories to share, but they’ll have to wait for another post; I’m ready to get back out in the sunshine!  Sending big hugs your way.

xo

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DAIRY FREE BLUEBERRY CHAI CREAMSICLES

Sweet summer blueberries and chai spice come together to form a lovely combination of frozen flavours in a creamy coconut milk base. The perfect summer treat!

Prep Time 10 minutes

freezeing time 6 hours

Servings 7 depending on mould size

Ingredients

• 1 1/2 cups frozen blueberries thawed
• 400 ml can of full fat coconut milk
• 1/3 cup raw unsalted cashews unsoaked
• 1 1/2 tsp chai spice (recipe link in notes below)
• Juice of 1 lemon
• pinch of sea salt
• 1/3 cup agave nectar or maple syrup
• 1 tsp vanilla extract

Instructions

1. Puree the thawed blueberries in a small blender, or small food processor (I like to use a handheld immersion blender for this part). Set aside.
2. In a full sized blender, combine the coconut milk, cashews, chai spice, lemon juice, sea salt, agave nectar and vanilla extract. Blend on high until smooth (about 30 seconds if using a high powered blender like a VitaMix).
3. Pour the coconut milk mixture into your popsicle mold, filling only half way. Pour several spoonfuls of the blueberry puree into the molds. Pour the remaining coconut milk mixture into the mold, making sure to leave a about 1/2 cm at the top for the popsicles to expand during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
4. Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours.

Recipe Notes

I absolutely love this popsicle mold. You can make your own Chai Spice as per this post here