Not to brag, but I won a little baking contest at work. I'll post the recipe someday, like all the other recipes, but today I'm showing off the prize from the contest. How cute are these popsicle molds?!?! Fish, octopus, scuba diver, oh my!
As I pack for my trip to Namibia, I wanted something simple. And because it's horribly hot, I did not want to turn on the oven. Enter ice cream. No churn ice cream. In popsicle molds. Just blend, pour, and freeze.
I've been against no-churn ice cream recipes, but this one may make me a convert. It is incredibly easy and tasty with none of the work. As a bonus, the popsicles came out perfect! Delightful for these hot summer days. They are creamy, sweet, and full of chocolate flavor with no weird ingredients. These should definitely go on the must make list! I'm looking at you Dean!
Chocolate Coconut Fudsicles
Adapted from Cheese Curds in Paradise
Yield - 6+ popsicles
14-ounce can coconut milk, full fat
1/4 cup cocoa powder, special dark
1/4 cup honey
1 teaspoon vanilla
Add all the ingredients to a blender and blend until smooth.
Pour into the popsicle mold of your choice.
Any extra can can be poured in a freezer safe container and eaten as ice cream.
Freeze for at least six hours and then unmold and enjoy.