FUDGY AVOCADO POPS
Steps:
- Combine the avocado, coconut milk, sweetened condensed milk, maple syrup, cocoa powder and vanilla extract in a blender and blend until smooth.
- Pour into 8 push-up pop molds, then cover and freeze until firm, at least 3 hours.
CHOCOLATE POPSICLES
Living on the equator, we experience warm weather year-round. These cold sweets are a favorite after-nap treat with my four children. I like how these pops are easy to make in large quantities.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly., Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.
Nutrition Facts :
CHOCOLATE "SUNDAE" ICE POPS
Frozen treats are an excellent place to include healthier ingredients--almost anything in the form of an ice pop brings back the wide-eyed joy of childhood (and it takes a while to consume even just a few ounces!). I love making frozen pops with fruit purees and juices, but these are my favorite because they are creamy, chocolaty, and decadent. My kids think it's hilarious that they are eating avocado in their pop (oh, to be five...).
Provided by Melissa d'Arabian : Food Network
Time 8h15m
Yield 8 to 12 ice pops
Number Of Ingredients 8
Steps:
- To a blender add half the milk, half the evaporated milk, the avocado, banana, honey, cocoa and vanilla. Blend until well combined and smooth, about 30 seconds. Add the remaining milk and evaporated milk and blend for 10 seconds until well incorporated. Drizzle each popsicle mold with 1 teaspoon of chocolate syrup. Divide the milk mixture among the molds, filling each up 1/4-inch from the top. Cover the molds with the lid (insert ice-pop sticks if needed) and freeze overnight. To unmold, dip the mold into warm water for 30 seconds to loosen the ice pops.
10-MINUTE ICE CREAM POPS
You never have to settle for just a scoop again when chocolate-dipped pops can be whipped up in a matter of minutes. Take a pint of your favorite ice cream flavor, slice it into frozen rounds, dunk it in a chocolate shell and wait a few seconds for it to harden. For a thicker chocolate coating, dip twice!
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 6 ice cream pops
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.
- Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.
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