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 into the blender and then drink it. Or if you are just too impatient for the ice pops to freeze. I like to go halvies and do both.
1.5 cups almond milk
½ cup heavy cream
1 cup very very strong coffee (I used twice the amount of grounds I normally use)
¼ cup raw cacao or cocoa powder
½ teaspoon vanilla
pinch of xanthan gum
Directions: Blend ingredients in a blender. Freeze in ice pop molds.
Love this recipe? Try my Berry Sugar Free Popsicles next!
- 1.5 cups almond milk
- ½ cup heavy cream
- 1 cup very very strong coffee I used twice the amount of grounds I normally use
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup raw cacao or cocoa powder
- ½ teaspoon vanilla
- pinch of xanthan gum
- Blend ingredients in a blender. Freeze in ice pop molds.