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.