Breeze Double Chocolate Fudge Pops
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.
Stir in chocolate syrup and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
Note: If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.
- 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
Included in this recipe