Breeze Double Chocolate Fudge Pops
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 3.5g |
|---|---|
| Cholesterol | 10mg |
| Sodium | 65mg |
| Potassium | 64mg |
| Total Carbohydrates | 14mg |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 10g |
| Protein | 1g |
Ingredients
- 2 cups Almond Breeze Chocolate Almondmilk
- 2 tablespoons + 2 teaspoons cornstarch
- 1 teaspoon vanilla or almond extract
- 2 tablespoons butter or coconut oil
- 1/4 cup chocolate syrup
Directions
- 1
Whisk together Almond Breeze, cornstarch and extract in a small saucepan. Bring to a simmer, whisking frequently. Add butter and cook over low heat for 5 minutes or until mixture has thickened. stirring frequently. Let cool, stirring occasionally.
- 2
Stir in chocolate syrup and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
Notes
Note: If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.
Made with these products:
Notes
Note: If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.
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