Add to my passover recipe box
Easy Peasy Chocolate Hazelnut Ice Pops
Recipe type: Dessert
Serves: 10 small servings
Ingredients
- 2¼ cups almond milk
- One 13-ounce container chocolate-hazelnut spread (about 1 heaping cup)
- Special equipment: ten 3-ounce ice-pop molds
Instructions
- 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.
- This can be made in small decorative cups too. Serve with strawberry sauce and whipped cream.
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