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.
Prep Time10 minutesmins
Total Time10 minutesmins
Servings: 16
Ingredients
600mlcream or coconut cream
250mlmilk of your choice
1/4cupTraditional Fruit Mince
1tbspmixed chopped nutsoptional, or 1/2almond butter
10gdark chocolateshaved
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.