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

5 INGREDIENTS • 6 STEPS • 6HRS 40MINS

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

Recipe
5.0
1 rating
These ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut are so easy to make, and even more delicious to eat + full of protein!
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ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut are so easy to make, and even more delicious to eat + full of protein!
6HRS 40MINS
Total Time
$0.43
Cost Per Serving
Ingredients
Servings
6
us / metric
Chocolate Ice Cream
1 cup
Chocolate Ice Cream
I used ProYo® High Protein Low Fat Dark Chocolate Toffee Ice Cream
Vanilla Bean Ice Cream
1 cup
Vanilla Bean Ice Cream
I used ProYo® High Protein Low Fat Vanilla Bean Ice Cream
Almond Milk
1/2 cup
Almond Milk, divided
All Natural Chocolate Hazelnut Butter
1/3 cup
All Natural Chocolate Hazelnut Butter
up to 1/2 cup
Toasted Hazelnuts
2 Tbsp
Chopped Toasted Hazelnuts
Nutrition Per Serving
VIEW ALL
Calories
217
Fat
10.9 g
Protein
3.8 g
Carbs
25.9 g
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ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/

Author's Notes

The number of layers you're able to get may depend on the size of your popsicle molds, I was able to get four, but they did somewhat blend together, still so tasty!

Try running each mold under warm/hot water for 15-20 seconds to help the popsicle release from the mold easily.
Cooking InstructionsHide 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 Chocolate Ice Cream (1 cup) with Almond Milk (4 Tbsp) 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 2 Combine Chocolate Ice Cream (1 cup) with Almond Milk (4 Tbsp) 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 (1 cup) with Almond Milk (4 Tbsp) 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 (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 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!
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!
Tags
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American
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Summer
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