Salted Dulce de Leche Pops
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Recipe Intro From chef_bai
Mmmm! Dulce de leche is so smooth, creamy and sweet—everything you’d want and more from a dessert. Traditional dulce de leche is from Argentina, and it’s created with milk and sugar. Essentially, it’s a next-level caramel sauce that pairs beautifully with almost everything. This was the inspiration for these pops. They’re made from creamy cashew milk and coconut sugar, two healthy alternatives to the classic dulce de leche. Because this recipe is salted, these popsicles hit the spot all year-round. Not only do they cool you down on a hot day but they also vibe with you during the holidays. Plant-based custard ice cream covered with dulce de leche on a stick will quickly become your new favorite way to satisfy your sweet tooth.
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Recipe Card
ingredients
- 2 1/2 cups cashew-hemp milk (or other plant-based milk)
- 1/2 cup coconut sugar, divided
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons tapioca flour
- 1/2 teaspoon flaky sea salt
Method
Step 1
In a small saucepan, combine the milk, 1⁄4 cup of the sugar, vanilla and tapioca flour. Turn the heat to medium-high and cook the mixture for 3 to 4 minutes, stirring it frequently. Once the consistency begins to thicken at about 3 minutes, remove the saucepan from the heat and set it aside.
Step 2
In another small saucepan over medium-high heat, combine the remaining 1⁄4 cup sugar, 1/4 cup water, and sea salt. Stir the mixture constantly with a rubber spatula for about 2 minutes. The sugar will dissolve to create the caramel sauce. It will still be watery and not fully caramelized yet. Remove the saucepan from the heat. Let both mixtures cool for 5 to 10 minutes.
Step 3
Grab an ice pop mold and fill each mold with about 1⁄2 inch (1.3 cm) of the caramel sauce, just to create the tips of the pops. Sprinkle a few flakes of the sea salt over the caramel sauce, then finish filling the molds with the custard mixture. Cover the ice pop mold with the lid and place wooden ice pop handles in the pops. Freeze the pops for at least 6 hours, or overnight. Once they are frozen, run the mold under hot water for 10 seconds to remove the pops more easily.