These Chocolate Hazelnut Ice Cream Pops really don’t need an introduction…and I won’t go on and on about why they’re healthier and better tasting than most store bought ice cream pops and bars (even though they definitely are).
Today I’ll cut right to the chase…
Chocolate hazelnut butter + whipped cream + dark chocolate coating = homemade popsicle perfection
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Chocolate Hazelnut Ice Cream Pops
Have you tried that healthy homemade chocolate hazelnut butter from last week yet??
If not, now’s the time, because you definitely don’t want to miss out on this.
Just make them. You’ll love them. Promise.
- 1 cup heavy cream
- 3/4 cup chocolate hazelnut butter click here for my recipe
- 3 oz dark chocolate for coating (click here to buy my favorite dark chocolate chips!)
- ½ tsp coconut oil
- pinch of sea salt
- chopped toasted hazelnuts optional
- Whip the cream to soft peaks, then fold chocolate hazelnut butter (or mix at lowest speed).
- Pour into pop molds (makes about 5 pops in my molds) and freeze for several hours or overnight.
- Place a sheet of wax paper over a small cutting board and set aside.
- Heat chocolate chips and coconut oil over low heat or in 15 second increments in microwave, stirring between each, until just melted. Remove from heat and allow to cool for a few minutes.
- Remove popsicle molds from freezer and allow to thaw for a few minutes while chocolate cools.
- Release frozen pops from molds, one at a time. Hold each popsicle, stick end up, over the bowl of chocolate and use a spoon to drizzle or pour melted chocolate over the top half of each pop. Sprinkle with chopped hazelnuts if desired.
- Lay the first chocolate coated pop on the wax paper covered cutting board and place into freezer.
- Repeat steps with remaining pops, adding each to the board in the freezer as you finish them.
- Freeze all for at least 30 minutes before serving (if waiting a few hours or more to serve, I cover them with foil to prevent freezer burn).
- Makes 5 pops.