Chocolate Peanut Butter Ice Cream Popsicles
These Chocolate Peanut Butter Ice Cream Popsicles are like Peanut Butter Cup pops. Creamy Nut butter ice cream drizzles with melted chocolate. Vegan Gluten-free Recipe Makes 5 to 6 pops
Servings: 6
Ingredients
Peanut Butter Ice cream:
- 1.5 cups non dairy milk such as almond milk or coconut milk
- 1/2 cup smooth peanut butter or almond butter, or other nut butter
- ¼ tsp salt
- 2 to 4 tbsp sugar or sweetener such as maple or agave
- ½ tsp vanilla
- a good pinch of cinnamon and nutmeg
Chocolate drizzle or coating:
- 8 oz vegan chocolate chips or bar
- 2 tbsp coconut oil
Instructions
- Combine all the ingredients in a saucepan over medium heat. Stir occasioanlly so the nut butter mixes in. Bring the mixture to a boil. It will star to thicken. Whisk well for half a minute while boiling, then take off heat. Cool for 10 minutes. Taste and adjust sweet and mix in. Then pour into pop molds*. Freeze until fully frozen.
- Melt the chocolate chips and coconut oil in a double boiler or microwave(in burst of 15 to 30 seconds). Whisk until smooth.. Let it cool for 2 mins.
- Drizzle the chocolate on the frozen popsicles, or dip the pops into the melted chocolate to make coat completely.
- Place on a parchment lined baking sheet and return to the freezer for 15 mins. Store or serve
Notes
* You can spoon in some melted chocolate into the peanut butter mixture while pouring into the mold. Swirl lightly with the stick then freeze for chocolate swirls in the pops.
Nutritional values based on one serving
Nutrition
Calories: 368kcal | Carbohydrates: 34g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Sodium: 294mg | Potassium: 143mg | Fiber: 3g | Sugar: 23g | Calcium: 132mg | Iron: 3.1mg