Recipe: The Four Seasons Nutella Fudge Pops & Coconut Pops
Nutella Fudge Pops
SERVES: Makes 20 pops
1½ cups (375 ml) whole milk
1½ cups (375 ml) chocolate milk
1 cup (250 ml) sweetened condensed milk
Vanilla, to taste
Pinch (.3 ml) salt
1 cup (250 ml) Nutella chocolate-hazelnut spread
1. Mix all ingredients together and pour into molds.
2. Freeze until set.
SERVES: Makes 8 to 10 pops
1 can (13.5 oz/400 ml) coconut milk
1 can (14 oz/420 ml) sweetened condensed milk
2/3 cup (170 ml) half and half cream
¼ tsp (1 ml) salt
¼ tsp (1 ml) vanilla extract
¾ cup (185 ml) unsweetened shredded coconut, toasted (optional)
1. Blend the coconut milk, sweetened condensed milk, half and half, salt and vanilla together in a blender or food processor.
2. Stir in coconut (if using).
3. Pour into molds and freeze until set.
Tips for using molds: When pouring mixture into molds, depending the form of molds being used it will influence at what point the popsicle stick needs to be inserted. If you are using unconventional molds (i.e., drinking glasses, ice trays or disposable cups), portion into the mold and freeze about half way, just until it starts to set (1½ to 2 hours) and insert the popsicle stick. If you are using regular molds, the sticks can be inserted before freezing. It takes about five hours until they are ready to eat.
Posted on Fri, June 28, 2013
by Elise Edwards filed under