Indulge in the Nice Cream Candy Corn Pops

</a>Dying for Fall treats but still battling heat waves? This vegan candy corn nice cream is the perfect treat for those warm early Fall days. Each layer of this cool dessert is a different flavor, making it anything but boring.
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</i></a> Vegan Candy Corn Nice Cream From Mona Zavosh Ingredients<ol><b>For the white layer:</b></li>
3/4 cup coconut cream</li>
2 tablespoons maple syrup</li>
1 1/2 teaspoons vanilla bean paste</li></ol>
<ol><b>For the orange layer:</b></li>
1/2 cup orange juice concentrate</li>
1 1/2 tablespoons coconut cream</li>
1/4 teaspoon vanilla bean paste</li></ol>
<ol><b>For the yellow layer:</b></li>
1/2 cup coconut cream</li>
1/4 cup mango puree</li>
5 tablespoons lemon juice</li>
3 tablespoons maple syrup</li></ol>
Directions<ol>
<li>Place two 13.5-ounce cans of coconut milk in the refrigerator overnight.</li>
<li>Once chilled, open the cans and remove the top layer of cream from both cans for your recipe. Save the remaining liquid for another recipe.</li>
<li>Puree each layer of the Popsicle separately in the blender until completely smooth. Transfer the three mixtures into separate measuring cups that have a spout.</li>
<li>Fill the Popsicle mold 1/3 of the way, starting with the white layer. Freeze the molds for 30-45 minutes, then insert your Popsicle sticks or crafts sticks into the center of each mold. Add the orange later, and freeze the mold for another 30-45 minutes. Finish with the yellow layer, making sure each layer is frozen before adding the next. Freeze the mold for 3-4 hours until completely frozen. To unmold the pops, warm up each mold with your hands, and gently remove the pops from the molds.</li>
</ol>
Information Category Desserts, Ice cream Yield 6 servings Cook Time 6 hours







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