I am so excited to share this recipe for hazelnut chocolate ice cream pops, not only because they literally taste like Nutella on a stick but this recipe also has absolutely no sugar in it. It’s creamy, chocolaty and indulgent but only has 3g carbs PER LOLLY. It’s quite similar to a Feast ice cream, but without the 17g of sugar (per bar!!!!), do you remember those?! They were my absolute favourite as a child. My brother Simon used to always opt for a Solero, whilst I would go for the Feast (aka the most chocolate based thing I could find) and methodically bite off each chocolate layer until I reached the solid chocolate centre, naughty sugary heaven.
Forward 20 years later and I’m still a chocolate lover, although nowadays I prefer to make my own health friendly version. As I was photographing these the postman turned up so I offered him one. I didn’t even have to say “goooo onnnnn, you know you want to”, because as soon as it was offered he was eating it and gaining a rather (un)fetching brown moustache! He kept saying “is there really none of the white stuff in it?” (sugar)…and the answer was “none at all”.
I use powdered stevia (I blitz it in my blender to a fine powder). I am sure there are lots of others out there that are good alternatives but stevia works for me, it has no impact on my sugar levels Alternatively if you don’t have sweeteners to hand then you can use honey (which I have been told works just as well).
With just 4 ingredients and 3g carbs PER LOLLY in them (plus whatever you want to decorate them with), these ice cream pops are worth their weight in gold. Great for an afternoon treat in the sun, a dinner party pudding that will get everyone talking or even a brilliant treat for kids too, without the hyperactivity fear!
My tip for ice lolly holders is to coat the insides with some melted coconut oil first, then freeze them for 10 minutes to let the coconut oil set before pouring in the mixture. Otherwise, if you have silicone moulds then these are an easy winner too. Don’t make my mistake and use basic moulds and just think they will “slide” out without any aid. A disastrous first batch, a pulled shoulder muscle, chocolate covered kitchen and one very hot and angry pregnant lady.
- In to a blender / smoothie maker place all your ingredients and blend until combined and creamy (have a little taste to check it's sweet enough for you!)
- In to your ice pop moulds rub some melted coconut oil to coat them - place in freezer for 10 mins
- Remove from freezer and pour mixture in to the top of each mould followed by the stick
- Place in the freezer for at least 5 hours to fully set (I recommend over night)
- Decorate as desired or you can follow my decoration by melting cacao liquor buttons with sugavida in a pan
- Remove the ice pops from the freezer and place on some greaseproof paper
- Using a spoon drizzle chocolate over them and sprinkle cacao nibs. The chocolate will solidify quickly so you can turn them over and do the other side
- Pop back in the freezer for 10-15 minutes to set
- When you serve them, allow them to thaw out for 10 minutes or so. I find this is the best way to eat them!