ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

215 g

Chocolate Ice Cream

I used ProYo® High Protein Low Fat Dark Chocolate Toffee Ice Cream

215 g

Vanilla Bean Ice Cream

I used ProYo® High Protein Low Fat Vanilla Bean Ice Cream

120 mL

Almond Milk , divided

85 g

All Natural Chocolate Hazelnut Butter

up to 1/2 cup

15 g

Chopped Toasted Hazelnuts

Cooking Instructions

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Step 1

Remove ProYo High Protein Low Fat Ice Creams from the freezer and allow them to thaw on the counter for 10 minutes.

Step 2

Combine Chocolate Ice Cream (215 g) with Almond Milk (60 mL) in a food processor. Blend for 5-7 seconds or until well combined. Use a spatula to transfer the ice cream/almond mixture to a separate bowl.

Step 3

Rinse the food processor bowl and add Vanilla Bean Ice Cream (215 g) with Almond Milk (60 mL) to the food processor. Again, process for 5-7 seconds or until well combined.

Step 4

Using half of ProYo Dark Chocolate Toffee and almond milk blend and add to the bottom of six popsicle molds. Put in freezer for 15-20 minutes to all mixture to firm some.

Step 5

Remove from freezer, add 1-2 tsp of All Natural Chocolate Hazelnut Butter (85 g) to each popsicle mold, then using half of the ProYo Vanilla Bean mixture and divide equally into molds. Return to freezer another 15-20 minutes to allow the mixture to firm. Repeat layers, Dark Chocolate Toffee mixture, 1-2 tsp natural chocolate hazelnut butter, and finally top with ProYo Vanilla Bean Mixture.

Step 6

Sprinkle with Toasted Hazelnuts (15 g) , add popsicle sticks/tops, and return to freezer. Freeze for 6-8 hours or until fudge pops are frozen all the way through. Serve and enjoy!