Christmas Pudding Ice Cream Pops
Dairy-free chocolate and milk can also be used in conjunction with dairy-free ice cream. Adapted from the Anathoth Fruit Mince Ice Cream Loaf recipe. Makes about 16 small or 12 medium sized ice pops.
Servings: 16
Ingredients
- 600 ml cream or coconut cream
- 250 ml milk of your choice
- 1/4 cup Traditional Fruit Mince
- 1 tbsp mixed chopped nuts optional, or 1/2almond butter
- 10 g dark chocolate shaved
Instructions
- Place all ingredients into a high powered blender and process until smooth, about 40 seconds.Pour mixture into ice pop moulds and slide in a paddle pop stick.
- Freeze for at least 4 hours or overnight.
- Remove ice pops from moulds and wrap each tightly in non-stick baking paper to help prevent freezer burn and odour transfer when storing.
- Store in the freezer for upto 1 month.
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