Sea salt ice cream popsicles

Now that I finally have proper popsicle molds, I can make the actual sea salt ice cream from Kingdom Hearts. I have done renditions on it in the past, but this time, I feel like this is as close to the ice cream as I can possibly get. Just to make these more interesting, I went ahead and made the ice cream vegan and gluten-free so that everyone can enjoy them! I also naturally dyed the ice cream pops with spirulina powders, since they are made from seaweed, and that would be a lot more appropriate for this kind of dessert compared to butterfly pea tea. I used fleur de sel, a finishing sea salt, to impart a stronger sea salt flavor throughout the ice cream. What you can expect with this recipe is creamy, sweet, salty, and just refreshing. Perfect for the summer!

For the ice cream:
13.5 oz coconut milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon fleur de sel
1 teaspoon vanilla extract
1 teaspoon blue spirulina
a pinch of green spirulina

In a pot, whisk together the coconut milk, sugar, cornstarch, and fleur de sel on low heat until everything has thickened into the consistency of a creme anglaise. Take off heat and whisk in the vanilla and spirulina powders. Allow the ice cream base to cool down to room temperature. Churn in an ice cream machine for about 20 minutes, then transfer the ice cream into popsicle molds. Freeze for at least 2 hours before unmolding.

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One Comment Add yours

  1. Virginia L. says:

    Love love this BLUE color and I am sure they are pretty amazing to eat!

    Liked by 1 person

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