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40th Place
217 Votes

Pomegranate Ice Cream Pops

Serves: 16-24 | Time to prepare: 30 minutes

Snappy dark chocolate shells give way vibrant pink pomegranate ice cream centers for these easy frozen treats. Simply blend and freeze, no ice cream maker required, the hardest part of the recipe will be waiting for pops to solidify before digging in!


  • 1 young coconut
  • 1 1/2 cups 100% pomegranate juice
  • 1 cup agave nectar
  • 14 ounces sliced beets, drained
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup coconut oil
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon light agave nectar
  • 1 pinch salt


1)To make the ice cream centers, simply toss all of the ingredients from the coconut through the salt into your food processor or blender. Thoroughly puree, pausing to scrape down the sides of the bowl periodically, until the mixture is completely smooth. Be patient; this could take between 4–10 minutes, depending on how powerful your machine is. Once perfectly blended and creamy, carefully pour the mixture into the indentations of 3-4 trays of small, heart-shaped silicon molds. Place on a level surface in your freezer, and let rest for at least 6 hours or overnight, until frozen solid.
2)Pour any excess ice cream base into an air-tight container, and store in the freezer as well. You can scoop this just like any normal ice cream after about 24 hours, no churning necessary! Bear in mind that it does become more solid the longer you leave it.
3)To prepare the magical shell, place all of those ingredients into a microwave-safe bowl and give it a blast at full power for 60 seconds. Stir well; if everything isn’t completely melted and perfectly smooth, continue heating the mixture at intervals of 20 seconds, stirring thoroughly between each trip back to the microwave.
4)Lay out a silpat-lined baking sheet to place your finished pops on.
5)Removing one heart from the mold at a time, carefully but firmly insert a lollipop stick into the bottom of the shape, pushing it straight in without twisting or jiggling it, as this will elongate the opening and make it more likely to fall off later. Dip the whole heart into the magic shell quickly, immersing the pop a little ways up the stick as well to help “glue” it in place. Let the excess chocolate drip off, and place the finished pop on the silpat. Repeat with the remaining hearts, pausing between every two or three to return all of the ice cream hearts to the freezer for 15 minutes, to make sure they don’t get too soft and become difficult to work with.
6)Stash the whole baking sheet in the freezer until you’re ready to serve the pops.
7)Eat immediately after removing from the freezer; these hearts melt quickly!