These chocolate ice cream pops are great for chocolate lovers that don’t want to over indulge in calories and sugar. They are made very quickly and are fantastic.
These chocolate ice cream pops are very fudgy and if you like coconuts and almonds with your chocolate this recipe is definitely for you. These are also gluten free and could be vegan if you substitute the chocolate chips for carob or simply omit them and add more cocoa powder.
I made these with almond milk but they certainly can be made with regular milk if you prefer.
This is what you are going to need in order to make these delectable chocolate ice cream pops:
Makes about 10 2.5 oz. pops
3 cups of almond or regular milk
2 TBS cornstarch
½ cup of semi-sweet chocolate chips
3 TBS of unsweetened dark cocoa powder
1 tsp. almond extract *
½ cup of sugar
¼ cup sweetened coconut
Place the milk, cornstarch, chocolate chips, cocoa, almond extract and sugar in a pan. Continuously whisk until you have no more lumps and liquid starts to boil and thicken. Remove from heat and whisk in the coconut.
Allow mixture to cool down completely and fill in your molds. Freeze for a minimum of 5 hours.
Remove the pops from the molds by running some warm water on them. Serve and enjoy!
* If you do not like strong almond flavor go ahead and only use ½ a tsp.
NOTE – You can make this vegan by omitting the chocolate chips and adding some extra cocoa powder or by substituting them for Carob.
CALORIES 136.09; FAT 4.81 grs (sat 2.56; mono 0.93; poly 0.91); PROTEIN 1.28 grs ; FIBER 1.66 grs; CARBS 24.11 grs; CHOLESTEROL 0.00 mg; IRON 0.65 mg; SODIUM 69.53 mg; CALCIUM 84.97 mg
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