Recipe courtesy of The Kitchen
Show: The Kitchen
Episode: Easy Breezy
Save Recipe Print
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:

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

The Ultimate No-Bake Chocolate-Peanut Butter Pie

Recipe courtesy of Jeff Mauro

Frozen Banana Yogurt with Peanut Butter and Chocolate-Hazelnut Swirl

Recipe courtesy of Geoffrey Zakarian

Corn Ice Pops

Recipe courtesy of Katie Lee

Watermelon Ice Pops

Recipe courtesy of Food Network

Mango Lassi Ice Pops

Recipe courtesy of Katie Lee

Chocolate-Cherry Pudding Pops

Recipe courtesy of Food Network

Yogurt Pops

Recipe courtesy of Food Network

Blueberry Yogurt Pops

Recipe courtesy of Food Network

Cookie Dough Pops

Recipe courtesy of Sharzad Kiadeh

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories