Vanilla Pudding Pops with Homemade Magic Shell
Here is a good option for stainless steel popsicle molds.
- Prep Time: 20
- Cook Time: Freezing time - a few hours
- Total Time: 0 hours
- Yield: Makes 6 pudding pops
- Category: Dessert
Ingredients
- 1 cup heavy cream (or canned coconut milk for dairy-free), divided
- 2 teaspoons unflavored, grass-fed gelatin
- 1 cup raw whole milk (or almond milk for dairy-free)
- 1/4 cup maple syrup or raw honey
- 1 tablespoon vanilla extract
- 4 raw pastured egg yolks*
- 4 ounces dark chocolate (I prefer Enjoy Life chocolate chips)
- 2 teaspoons coconut oil
Instructions
Pour 1/2 cup heavy cream into a small saucepan. Sprinkle gelatin over cream and let sit for 5 minutes. Heat mixture over medium heat, stirring constantly, until gelatin is dissolved, about 2-3 minutes. Pour hot cream mixture into a large measuring cup.
Add remaining 1/2 cup cream, whole milk, maple syrup, vanilla and yolks to the hot cream mixture. Whisk to combine. Pour into popsicle molds and freeze. Serve frozen.
*The yolks add a wealth of nutrients including omega-3 fatty acids and choline. They also help the mixture to be extra creamy and you can’t taste them in the final product. If you aren’t comfortable with raw yolks, you can omit them.
For the magic shell:
Melt chocolate and coconut oil over low heat, stirring constantly. Serve over ice cream. (The mixture will harden as soon as it hits the cold ice cream or popsicle.)