Chocolate Nut Ice Pops Recipes

CHOCOLATE-CHERRY PUDDING POPS

Steps:

• Evenly divided the chopped cherries among the ice-pop molds.
• Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
• Insert the sticks. Freeze for at least 6 hours or overnight.
• Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.

BANANA-NUT CHOCOLATE ICE POPS

Steps:

• Blend cashews in a blender into a coarse powder; add almond milk, banana, honey, and cocoa and blend until smooth.
• Pour banana mixture into ice pop molds and freeze until solid, at least 3 hours to overnight.

ALMOND MILK POPSICLES

Steps:

• Add the ingredients to a blender or food processor and blend until smooth, stopping to scrape the sides down with a spatula as needed.
• Divide the mixture into the popsicle molds, tapping gently to remove any air.
• Place the lid on the popsicle mold and insert the popsicle sticks.
• Freeze 4-6 hours or until completely frozen.
• To remove the popsicles from the molds, run the plastic part of the mold under hot water for a few seconds.
• Prepare chocolate sauce.
• Toast almonds and process in a food processor.
• Remove popsicles from molds.
• Dip popsicles in chocolate sauce and then in roasted nuts.
• After the chocolate solidifies, lace dipped popsicles in freezer bags and put in the freezer.
• Combine the chocolate and coconut oil in a saucepan over medium-low heat. Stir frequently to keep from scorching. When the chocolate has completely melted, remove from heat and set aside. Cool the chocolate completely before using.
• Dip each popsicle in the melted chocolate then dip in the ground nuts. After chocolate solidifies, place in a freezer bag and return to the freezer.

HOMEMADE CHOCOLATE COVERED ICE CREAM POPS

Steps:

• Let your ice cream sit out for about 5 minutes so that it starts to soften. Then, using a spoon push your ice cream into individual Dixie cups. Make sure you get it into the corners of the cups.
• When full, push a wooden stick about halfway down into each cup. I used thicker sticks since this was for the kids and they tend to drop things. The bigger the stick, the less of a chance this ends up on my floor.
• Let these freeze for at least 4 hours but ideally overnight.
• Get your chocolate ready. If you're using store bought shell, add it to a coffee cup. If you're making it, melt your chocolate over boiling water and then add the coconut oil and corn syrup.
• When ready, remove the pops from the freezer and snip the edge of the cup with kitchen shears or use a knife to carefully slice down the side of the cup.
• Then pull the cup away from the ice cream using your fingers.
• Dip each pop into your chocolate shell and twirl it to remove excess chocolate.
• Before the shell is completely hardened, dip it or roll it into the topping of your choice.
• Freeze for another 2 hours and then serve.

CHOCOLATE NUT ICE POPS

Steps:

• Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight.