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Home » Vegan Blueberry Chai Creamsicles

June 25, 2017

Vegan Blueberry Chai Creamsicles

Sweet summer blueberries and chai spice come together to create these dreamy vegan blueberry chai creamsicles. A base of coconut milk and raw cashews make this the perfect dairy-free creamsicle!

JUMP TO RECIPE

head on image of bkueberry chai creamsicles sitting on a bowl of ice.

It’s 100% Summer out there.  The summer solstice 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.  Let me tell you all about these delicious vegan blueberry chai creamsicles!

head on image of blueberries spilling out of a glass jar.

Vegan Blueberry Chai Creamsicles

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.

Combined with creamy 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. 

overhead image of vegan creamsicles sitting in a bowl of ice on a marble surface.

Tips to make the best vegan creamsicles

  • Blend the cashews really well– you want them to be really smooth to create that perfect creamy texture. A high powered blender is really helpful here.
  • Use Full Fat Coconut milk – the fat content will ensure you get a well rounded and creamy texture. The coconut flavour isn’t really detectable (to me, anyway).
  • Use a good popsicle mold- I absolutely love this mold. However, find one that you like and use that.
  • Make you own chai spice – it’s easier and cheaper to make your own chai spice. I have a recipe for homemade chai spice below.
head on image of blueberry chai creamsicles sitting in a bowl of ice on a marble surface.
closeup image of a creamsicle on a marble surface.
closeup of creamsicle with a bite out of it.
overhead image of creamsicles sitting on a marble surface.
head on image of creamsicles sitting on a bowl of ice with a person holding the bowl.

Want more frozen treats like this?

If you like my vegan blueberry chai creamsicles, don’t miss my:

Dairy-free Magic Shell Ice Cream Bars

The Simple Green- Bluebery Chai Creamsicles
4 from 1 vote
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Dairy-Free Blueberry Chai Creamsicles [vegan]

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!
Course Dessert
Cuisine American
Keyword bluberries, chai spice, creamsicles, vegan
Prep Time 10 minutes
freezeing time 6 hours
Total Time 6 hours 10 minutes
Servings 7 people
Calories 200 kcal
Author Heidi Richter

Ingredients

  • 1 ½ cups frozen blueberries thawed
  • 400 ml can of full fat coconut milk
  • ⅓ cup raw unsalted cashews unsoaked
  • 1 ½ tsp chai spice (recipe below)
  • Juice of 1 lemon
  • pinch of sea salt
  • ⅓ cup agave nectar or maple syrup
  • 1 tsp vanilla extract

Chai Spice Mix

  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 2 tsp ground ginger

Instructions

  1. Prepare the Chai spice mix by combining all the above spices; pour into a reusable container or a clean up-cycled spice jar with a fitted lid. Set aside.

  2. 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.
  3. 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).
  4. 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 ½ cm at the top for the popsicles to expand during freezing. Using a chopstick, gently swirl the mixtures together to create a marble effect.
  5. Insert the popsicle sticks as per the directions for your mold and place in the freezer for 6-8 hours.
Nutrition Facts
Dairy-Free Blueberry Chai Creamsicles [vegan]
Amount Per Serving
Calories 200 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Sodium 9mg0%
Potassium 191mg5%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 17IU0%
Vitamin C 4mg5%
Calcium 17mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

closeup of a person holding a creamsicle with two bits out of it.

Related

About Heidi Richter

Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. She fuels her passion for food, gardening and photography with copious amounts of matcha tea.

Previous Post: « Fluffy Vegan Spelt Pancakes
Next Post: How to Make Cold Brew Coffee »

Reader Interactions

Comments

  1. Minnie says

    June 26, 2020 at 3:27 pm

    4 stars
    These are great! The cashews weren’t quite as creamy as I would like, but I probably didn’t turn up the Vitamix as high as I needed too. My molds ended up being really tiny compared to the recipe (I think they are mini-sized), so I just put the extras in the fridge in two separate glass jars for use after the first set are all gone (I’m guessing within a day). One star off because the Chai Spice link didn’t work and I had to spend a fair amount of time hunting one down that would work. I also subbed the blueberries with mixed berries as that’s what we had. It seems like the recipe would work with a lot of different frozen fruit. I might try mango next.

    Reply
    • Heidi Richter says

      June 26, 2020 at 7:18 pm

      Hi Minnie! I’m happy to hear you like the recipe and thank you for the feedback 🙂 My apologies, I will have that broken link corrected and thank you kindly for bringing that to my attention!

      Reply

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