Chocolate Nut Ice Pops

Total Time:
6 hr 5 min
Prep:
5 min
Inactive:
6 hr

Yield:
10 ice pops
Level:
Easy

Ingredients
  • 2 1/4 cups almond milk
  • One 13-ounce container chocolate-hazelnut spread (about 1 heaping cup)
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.


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    This recipe is featured in:

    The Kitchen