Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Easy Breezy
Total:
6 hr 5 min
Active:
5 min
Yield:
10 ice pops
Level:
Easy

Ingredients

Directions

Special equipment: ten 3-ounce ice-pop molds

Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight.

Categories:
More from:

The Kitchen

IDEAS YOU'LL LOVE

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Apricot and Nut Cookies with Amaretto Icing

Recipe courtesy of Giada De Laurentiis

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Chocolate Espresso Cheesecake with Ganache

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking