Ginger Fudge Vegan Ice Lollies and Optimum Vac2 Vacuum Blender Review

These ginger fudge vegan ice lollies are a simple, naturally sweetened treat perfect for warm days.

I try to avoid refined sugar where possible, and the kids always ask for ice cream. I used Naomi Devlin’s recipe as a starting point and adapted it to suit our tastes.

The lollies take only minutes to prepare — the longest part is waiting for them to freeze. All you need is a tin of coconut milk, a handful of medjool dates, vanilla extract and ground ginger.

For me, a powerful blender makes the process effortless. I use an Optimum Vac 2 vacuum blender, which blends the ingredients to a silky, creamy consistency and reduces bubbles by removing air from the jug.

This blender is versatile — I use it for making flours from oats or nuts, nut butters, hummus, smoothies, batter for waffles and pancakes, soups and dairy-free milks. The vacuum function helps preserve colour and texture by minimising oxidation, so smoothies stay vibrant and don’t separate if left overnight.

It has a powerful motor and multiple blades, plus a large 2 litre jug that can handle hot liquids safely. The motor’s friction can even warm soups when you blend cooked vegetables. The presets make common tasks quick and easy.

One minor downside is making small batches of nut butter — the jug can be large enough that you need a big quantity or a tamper to keep ingredients moving. For small amounts I sometimes use a mini food processor instead.

Back to the recipe — these fudgy ice lollies are creamy, naturally sweetened by dates and fragrant with ginger and vanilla.

Ginger Fudge Vegan Ice Lollies, inspired by Naomi Devlin

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This recipe was featured in Twinkl’s Fantastically Fun Family BBQ Ideas post.