Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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
ProYo® High Protein Low Fat Dark Chocolate Toffee Ice Cream (1 cup)
with
Almond Milk (1/4 cup)
in a food processor. Blend 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
ProYo® High Protein Low Fat Vanilla Bean Ice Cream (1 cup)
with
Almond Milk (1/4 cup)
to the food processor. Again, process 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 (1/3 cup)
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 (2 Tbsp)
, 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!
Rate & Review
{{id}}