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
- 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
- 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
