Skip to main content
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pudding Pops

Pudding Pops


  • Author: Kim Campbell
  • Total Time: 10 minutes
  • Yield: 4 servings

Description

Who says ice pops are just for kids? Adults love a rich chocolate treat, too! These plant-based pops are a delicious way to cool down—no ice cream maker required. Creamy avocado gives them a luscious, pudding-like texture, while deep chocolate flavor makes them feel indulgent yet wholesome. You can also freeze the mixture in a Ninja Creami pint container and spin it later for a decadent, plant-based chocolate ice cream. And if it never makes it to the freezer? It’s just as incredible eaten straight up as a rich, velvety pudding.


Ingredients

Units Scale
  • 2 ripe avocados, pitted and peeled
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup maple syrup
  • 1 cup unsweetened plant-based milk
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Combine all the ingredients in a high-speed blender and blend until smooth.  If you have difficulty getting everything to come together evenly, you can slowly add a little more milk by the tablespoon.  Divide the mixture among six ice pop molds and freeze until firm, 4 to 6 hours.

Hint:  You can serve this pudding in a parfait layered with berries and nuts.  No need to worry about freezing anything!

Ninja Creami

  1. Place the mixture into 1-2 pint size containers and place in the freezer for 12-15 hours.  You may want to double the batch in order to fill 2 pint sized containers.  Spin the mixture in your ninja creami and enjoy!
  • Prep Time: 10
Join Kim and Nelson Campbell for a powerful, yet affordable immersion program in a small mountain town in North Carolina that will help you live your healthiest life.