CHOCOLATE-TAHINI ICE POPS
You would never guess there's avocado in these creamy, chocolatey, nutty ice pops made with tahini and soy milk. They are vegan to boot!
Provided by Yoly
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.5 g, Fat 6.9 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 43.9 mg, Sugar 7.4 g
NUTELLA® ICE POPS
These pops are super quick and easy! Kids love them!
Provided by starangel886
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h10m
Yield 4
Number Of Ingredients 3
Steps:
- Blend whipped cream, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
- Pour mixture into ice pop molds; freeze until solid, at least 3 hours.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 12.8 g, Cholesterol 14.5 mg, Fat 8.8 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 46.7 mg, Sugar 11.1 g
RASPBERRY CHOCOLATE ICE POPS
Categories Blender Chocolate Dessert Freeze/Chill Kid-Friendly Frozen Dessert Raspberry Summer Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 ice pops
Number Of Ingredients 14
Steps:
- Make raspberry layers:
- Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
- Make chocolate layers:
- Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
- Make ice pops:
- Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
- Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
- Unmold ice pops:
- Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to 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.
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