There is nothing like an ice pop on a hot day. Fudgesicles have always been one of my favorites. They are more refreshing than ice cream but more satisfying that a regular ice pop. They are the perfect combination of the two. These Mocha Fudgesicles take that to the next level. A hint of coffee mixed with chocolate and a texture that stays biteable even after a week in the freezer. Perfection.
These are a bit icier than the store bought fudgesicles but I enjoyed the iciness. I remember having ice milk as a child (instead of ice cream) and I loved the icy bits.
Makes 4-8 ice pops depending on the size of your molds. This is also amazing blended with ice like a frappuccino. So if you have any leftover mix just throw some ice in to the blender and then drink it. Or if you are just too impatient
to wait for the ice pops to freeze. I like to go halvies and do both.
Scroll down slowly for a printable version of this recipe.
Ingredients:1.5 cups almond milk
1/2 cup heavy cream
1 cup very very strong coffee (I used twice the amount of grounds I normally use)
1/4 cup raw cacao or cocoa powder
1/2 tsp vanilla
pinch of xanthan gum
Directions: Blend ingredients in a blender. Freeze in ice pop molds.
Based on 6 servings (entered on caloriecount.com):
Total Fat 5.1g
Total Carbohydrates 2.8g
Dietary Fiber 1.3g
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Yields 4-8 pops
5 minPrep Time
5 minTotal Time
- 1.5 cups almond milk
- 1/2 cup heavy cream
- 1 cup very very strong coffee (I used twice the amount of grounds I normally use)
- 1/2 cup Trim Healthy Mama Gentle Sweet (or my blend of xylitol, erythritol, & stevia)
- 1/4 cup raw cacao or cocoa powder
- 1/2 tsp vanilla
- pinch of xanthan gum
- Blend ingredients in a blender. Freeze in ice pop molds.