Happy Valentine’s Day, friends! What are you up to this weekend?
I’m just getting over a little cold and looking forward to a weekend in before we travel yet again all of next week.
This time I’ll be in Kansas visiting friends and family and tackling a freelance gig while John skips over to New Zealand with a close friend. Lots of adventure in February for us Minimalist Bakers.
Let’s get to the good stuff: dessert. If you’re in need of a last minute treat this weekend, try these simple, naturally-sweetened Dulce de Leche Pops made with just 5 ingredients. (Bourbon is optional, but c’mon).
It all starts with the magic of coconut cream (or milk) and sultry dates.
I could eat dates all day every day – OK, I pretty much do. They work some serious magic in this recipe, providing a caramel swirl that’s seriously reminiscent of dulce de leche. 
The process is simple, too. Just blend your dates into a smooth “caramel,” add half to the coconut milk, and mix. Then add the remaining date caramel back into the mix, swirl, and freeze! It’s that easy.
The result is a seriously delectable, naturally-sweetened vegan and gluten-free Popsicle that’s like ice cream on a stick. You’ll likely want to eat all of them at once – trust me. This is why you need a friend on standby for help (in both restraint and sampling).
What do they taste like? So glad you asked. They’re:
Creamy
Smooth
Sweet
Caramel-swirled
Slightly salty
& Soooo dreamy
These would make a delicious dessert any time of year, but especially when you want something creamy without breaking out the ice cream maker.
If you don’t have Popsicle molds, use oversized ice cube molds instead! It makes a fun shape and they can be easily blended into a milkshake with additional coconut milk (and/or bourbon – c’mon). Live a little – that’s what I say.
We hope you love this recipe! If you try it, let us know: Leave a comment, rate it, or take a picture and tag it #minimalistbaker on Instagram! I also joined the Snapchat revolution (all the kids are doin’ it), so you can send me a pic there as well (username: minimalistbaker). I’m a super newbie though so bare with me.
Happy Valentine’s weekend, friends! We’re sending you all a giant John + Dana sandwich-style hug (even you, Rhonda). Cheers!
- 14 (~253 g, 1 1/4 cups) medjool dates, pitted (if dry, soak in warm water for 10 min. then drain)
- 1/2 tsp sea salt
- 1 14-ounce can coconut cream or full-fat coconut milk (if using full-fat milk, add 1 Tbsp melted coconut oil)*
- 1 tsp pure vanilla extract
- 1-2 Tbsp maple syrup
- optional: 1 Tbsp bourbon
- Add pitted dates to a food processor or high-speed blender and blend until a caramel-like paste is achieved. If you have trouble blending, add 2-4 Tbsp warm water to help achieve the right texture - thick and spreadable. Scrape down sides as needed and blend until a thick, caramel-like consistency is achieved.
- Once the date caramel is smooth and creamy, add 1/4 - 1/2 tsp sea salt depending on how salty you prefer it. Taste and adjust as needed.
- Scoop out caramel and set aside. Then add coconut cream (or coconut milk + coconut oil), vanilla, 1/2 cup of the date caramel, and 1-2 Tbsp maple syrup or agave nectar for additional sweetness. Blend until creamy and smooth and taste and adjust flavors as needed. Bourbon is optional, but recommended for flavor.
- Transfer mixture to a mixing bowl, cover and chill in the refrigerator for 3-4 hours (or freezer for 1-2 hours) for best results. (If you're impatient and can't wait, skip this step. The Popsicles just won't be as swirled as if you were to let the batter chill.)
- Once chilled, add the remaining caramel back in in small spoonfuls and loosely stir to combine / swirl.
- Scoop/pour into Popsicle or ice cube molds (about 10, depending on their size) trying to evenly distribute the caramel swirls, and tap to remove air bubbles. Insert Popsicle sticks and freeze for at least 6 hours or until firm.
- Once set, remove from freezer and let rest for 5 minutes to soften. Then gently pull out of molds and enjoy. Pops keep covered in the freezer for up to 1 week, though best when fresh.
*Nutrition information is for 1 pop and does not include bourbon.
*Prep time does not include chilling / freezing.
This looks so yummy! I make Popsicles ALL the time and these look like a great one to add into the rotation. Just one question however- do you have a hard time getting these out of plastic molds? I find that the higher fat Popsicles fall apart sometimes… If so then I’ll make them in mini paper cups instead.
I started to be one of those people who “make popsicles all the time” when I looked at the ingredient list of the store bought ones, yuck! I love the idea of making these, I’m going to get hubby to help though =)
They were actually quite easy! If you’re gentle and let them thaw just a couple minutes, they slide out nicely!
Oh my goodness this recipe looks so creamy and perfectly sweet!! And WHAT he is going to New Zealand without you?! How does that work?! Stoked you’ll be still doing some awesome stuff in Kansas, but seriously, sneak in his suitcase!!
Right? Kinda lame. But this way he can scope out all the good places and take me back some day!
Wow! those look DELICIOUS. Cant wait to try them. I am obsessed with anything coconut.
Yum! These look absolutely amazing. I’ve always been a fan of dulce de leche, and turning them into ice pops = pure genius!
Thanks Michelle! P.S. we still need to get together, yo!
yummm this looks amaziing!! Can’t wait for the sun to come and start making those.
This looks delicious! Must try it myself :)
Hi John & Dana, totally love your blog! your blogger resources were super useful to me and really helped me to get my blog up and running! I wanted to ask whether you would be able to do a rich pin tutorial for pinterest? Thank you!
We’ll add it to the list! Thanks, Gabriella!
These popsicles look so, so amazing, Dana. That creaminess and the date caramel… NEED!
Happy Valentines Day to you and John! xx
I have to say just seeing the photo made me want to try these! After reading your blog this is definitely something on my list to make! I am really lacking confidence about making caramel myself but you have given me the boost to try it!
It’s so easy! You have to give it a try!
I know what to do with my dates now :D
This literally looks like heaven Dana. My mouth is watering!!
Such a simple recipe! I love it. I also welcome any new ways to use up cans of TJ’s pure coconut cream :) I always keep one in my pantry.
I always keep like three! I have a problem.
These look so yummy. Even with our below freezing temperatures and snow these are still super tempting.
Looks so good!
-Jesper
oh these look so good
YUUM! I’m in love with that Ice cream =)
Thanks for sharing!
nastyadrama.ru
The weather has been so wonderful in Oregon meaning yes to Popsicles! Safe travels and have fun to you both!
I KNOW! So sad we left the week it was so nice. Hopefully the sun’s still out when we get back!
These look awesome! I’ve never tried anything Dulce De Leche flavoured, but I’ve definitely wanted to! These may be just the thing!
Yum, think I’m going to throw this recipe into the ice cream maker and see what happens (yup, feeling crazy)!
DO IT! And, report back!
Hi Dana,
These look great, I’ll have to give them a go sometime! I presume if I’m substituting regular dates for medjool dates (as they are about 1/4 of the price) that I would use the same quantity – is that correct?
Also, it could just be my computer, but I just wanted to let you know that the past week I’ve tried to pin several of your recipes to Pinterest and Pinterest keeps telling me, “We’re having some trouble talking to cdn.minimalistbaker.com. Please try again later!” so I’m not sure what’s up there.
Cheers,
Felicity
The kind of dates shouldn’t really matter! Just use the same measurement. I’ll look into the Pinterest thing. Thanks!
Thanks Dana!
The idea of this, in milkshake form, with bourbon – yes please!! I’m having a girl’s night for my birthday at the end of the month and that might just end up being the cocktail of the evening!
x Kathryn
SMART! Have a fun ladies night! + Happy Birthday!!!
aiaiai. SO lovely and creamy!
Oh god how I absolutely love doce de leite (Brazil’s version of dulce de leche!). I remember my granny making jars of the stuff for me, and I’d eat it straight with a spoon.
Since shying off milk and refined sugars it’s a childhood favourite I definitely miss, but these popsicles look like they might hit the spot!
These look so good. I can’t wait to try them!
Definitely going to make these!
♡ Dulce
Just put these in the freezer, I was licking the bowl clean! So easy and so good!!
Hi, if I don’t have coconut cream on hand, how would I be able to make it out of coconut milk and coconut oil? What would be the proportions for the substitution? Thank you so much! Looks delicious! :)
Never mind! Just re-read your recipe! x)
I just tried this today! It is SO delicious. I almost couldn’t stop eating the mix before freezing it! Now that they are frozen, the texture has changed from creamy to almost gritty. Did you have this happen? Trader Joes was totally out of coconut cream, so I used a Native Forest brand coconut cream, which honestly seemed the exact same as full fat coconut milk. I know that coconut does tend to bead up when freezing, so I’m wondering how did you prevent this from happening?
Thanks!!!! YuMMMMMM
Now that I have the date caramel on hand I have my sights on these bad boys! Can’t wait to try them!
Can I use unsweeted coconut cream for this recipe?
Yes!
I made these and love them!!! I add a little bit of almond milk also :D
The most difficult thing with this recipe clearly is to keep some mix for the freezer before eating it all straight out of the bowl. It’s a hard decision to make, but the popsicles are even more delicious! Once more, thank you Dana for this fantastic recipe. My Vitamix didn’t like the date caramel this much but he got over it. Good boy :)
OMG – died & went to heaven! These are so easy & delicious! For my pop molds, however, if I have to spoon it in it gets stuck – so I had to spoon it out of the molds to eat it – but the flavor & texture were a dream. I had extra which I put into a ramekin & that reminded me of the specialness of a gelato. Another point, the can of coconut cream I got from Trader J had a few weird ingredients so I went & got the Whole Foods version which was fine. Next time I make it I may try adding a bit of regular coconut milk along with the cream so it turns out a little less thick & will hopefully work in my pop molds. OR, I may simply place the whole batch in a container & have like regular ice cream, though there’s nothing regular about this great recipe!
Although the flavor of these was lovely, I made it with the coconut oil substitute and the resulting texture was extremely unpleasant – the oil curdled into tiny grains. If you’re thinking about making this recipe, I would suggest waiting until you have the coconut cream on hand.