What could be better than a long weekend to declare the ice cream season open? I couldn't wait to bring out my eskimo mold to make new frozen treats. And then, as long as we celebrate the coup, we might as well start on a safe bet. Chocolate popsicles. Yes, more chocolate. Full of flavor and smoothness.
Moreover, speaking of texture, this one is really insane: the sweetened condensed milk brings a mega greedy “chewy” side, there we are far from the water ice. In the list of ingredients, you will see almond milk - you are free to add cow's milk if you wish - personally, I find that it brings a little original flavor to these chocolate popsicles. A unique side, what.
Come on, I'll leave you, I have my ice cream melting!
Chocolate Fudge Ice Cream Sticks
- 75 g powdered sugar
- 60 g bitter cocoa powder
- 90 g dark chocolate pastry
- 490 ml almond milk or cow
- 420 ml sweetened condensed milk
- 1/2 tsp natural vanilla extract
- In a container, combine the sugar and cocoa.
- Heat the milk in the microwave with the chocolate broken into pieces, mix so that everything is homogeneous. Let cool.
- Pour the milk into the sugar-cocoa mixture, mix well.
- Add the sweetened condensed milk and vanilla then strain the mixture through a colander to filter the liquid.
- Pour into an eskimo mold.
- Plant the wooden sticks after an hour. Put in the freezer for at least 6 hours.