5 Servings
5 Hours, 30 Minutes
Allergens
Homemade is always better, especially in the case of ice pops – you can get super creative with the flavors and make a big batch to keep around for snacking. Strawberries, hazelnuts, and chocolate are a dreamy combination of flavors, but if you don’t feel like making a fresh batch of hazelnut milk for these, coconut, almond, or any kind of milk would be a fine substitute.
Put the cocoa powder, sugar, starch, vanilla, and salt into a medium saucepan, and slowly pour in the milk while whisking constantly to keep the starch from clumping.
Heat the mixture over medium-low heat and bring to a simmer, whisking continuously, until the mixture begins to bubble. Stir in the strawberries, then remove the pan from the heat.
Transfer the mixture into the ice pop mold. Follow the instructions for your individual mold for the sticks as well as for removing the ice pops once they are frozen. Freeze the pops for a minimum of five hours, or ideally overnight.
Recipe excerpted from More with Less (Roost Books, 2018) with permission from the publisher.
