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Close up of blood plum and cashew yogurt popsicles on marble board
Print Recipe
5 from 1 vote

Blood plum and cashew yogurt icy popsicles

A fresh, sweet popsicle with gorgeous stone fruit that's dairy free
Prep Time1 hr
Total Time1 hr
Course: Dessert, Snack
Cuisine: Australian
Keyword: cashew, dairy free, easy ice cream recipe, freezer pop, ice block, iceblock, icy pole, paleta, plant based, plum, popsicle, popsicle recipe, vegan
Servings: 6 icy poles, 100ml ea


  • popsicle moulds and sticks
  • Food processor or blender


  • 4 or 5 medium sized very ripe blood plums
  • 2 x 5.3 oz (150 gms) tubs vanilla cashew nut yogurt
  • 3 tablespoons (40 gms) caster sugar optional


  • Cut up blood plums and remove stones, no need to peel
  • Blitz plums and strain. You will about 1 and ¼ cups (300ml) liquid
  • Mix in sugar if using, taste and adjust.
  • Pour plum mix into moulds until ¼ full. Put in freezer for about an hour
  • Carefully spoon in cashew yogurt until half full. Put in freezer for about a hour
  • Carefully pour in plum mix until till ¾ full. Put in freezer for about an hour.
  • Fill the rest of the way with cashew yogurt. Push in sticks and place in freezer until set.
  • Carefully remove from moulds and enjoy!


Remember not to freeze your layers for to long between adding more layers.  You want them to be set enough not to bleed together, but not to firm to get your sticks in at the end.  
For a dairy version you can make these with regular yogurt.  Just swap vanilla cashew yogurt for vanilla cow's milk yogurt.