Kitchen Curious: Learn to make creamy, dreamy and dairy-free ice pops

For Vanilla Cashew Ice-cream Pops with Chocolate Shell, from “Modern Lunch” by Allison Day, you’ll make the sauce for the chocolate shell after the pops have had at least eight hours to freeze. LIGAYA FIGUERAS / LFIGUERAS@AJC.COM
For Vanilla Cashew Ice-cream Pops with Chocolate Shell, from “Modern Lunch” by Allison Day, you’ll make the sauce for the chocolate shell after the pops have had at least eight hours to freeze. LIGAYA FIGUERAS / LFIGUERAS@AJC.COM

Normally, when I run across an ice cream recipe, I’m quick to dismiss it. I can’t improve on my childhood favorite — Baskin Robbins Pralines ‘n Cream. Why try?

Yet, when I flipped through the pages of Allison Day’s new “Modern Lunch” cookbook, her frozen sundry recipe gave me pause. “Vanilla Cashew Ice-cream Pops with Chocolate Shell” was different. Made from a cashew base, the pops are dairy-free. The ingredients, all of which I had in my pantry, don’t add up to a sickeningly sweet treat. And they require very little effort. Simply blitz the nuts in a blender with hot water, honey, coconut oil, vanilla and lemon juice for 30 seconds, pour the liquid into ice pop molds and let the freezer take over while you chill out for eight hours.

“The texture and taste are bang on,” Day writes. That’s true whether or not you opt for the fancy chocolate coating.

Vanilla Cashew Ice-cream Pops with Chocolate Shell from “Modern Lunch” by Allison Day. CONTRIBUTED BY ALLISON DAY
Vanilla Cashew Ice-cream Pops with Chocolate Shell from “Modern Lunch” by Allison Day. CONTRIBUTED BY ALLISON DAY

Excerpted from “Modern Lunch: +100 Recipes for Assembling the New Midday Meal” by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.

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