Choc Mint Fudgsicles

Summer has begun here in Sydney. Apologies to our Northern Hemisphere followers but please don’t feel left out, you can still eat fudgsicles in Winter, just maybe put an extra jumper on.

For years we have bought icy poles to have in the freezer and there are some amazing brands out there now like Pure Pops and Proud & Punch. But I wanted to create something that wasn’t just fruit.

I know Bear will roll his eyes at me when he’s older and ask for a ‘real’ icy pole but for now he LOVES mine and I’ve packed them full of good fats, protein and just a little bit of fruit to balance it all out. Plus, they are the perfect after dinner chocolatey treat for us adults too.

Also check out our Pumpkin Chai Smoothie recipe which would be awesome made into icy poles too. Let me know if you give it a go!  

Choc Mint Fudgsicles

Makes 6 (roughly depending on your moulds)

GF, DF, vegan, paleo, RSF

Prep time + tidy up: 5mins

Cook (freeze) time: 3-4 hours 

Ingredients:

Chocolate layer – you can make this your only layer if you want to keep it simple

1 large ripe banana

1 cup almond or coconut milk (we prefer Nutty Bruce or Coco Quench)

1 tbsp raw cacao powder

1/2 bunch of mint leave OR 2-3 drops peppermint essential oil

1/2 cup raw cashews

Optional additions:

1 tbsp hemp protein powder (shhh the kids will never know)

1 tsp maple syrup for extra sweetness

Green layer – optional

1 cup coconut yoghurt (we prefer coyo)

1/2 bunch of mint leaves OR 1 drop peppermint essential oil

1 tsp maple syrup

Optional: 1/2 tsp vanilla extract

Method:

For the chocolate layer:

Place 3/4 of the milk plus all the other ingredients into a blender and blend until super smooth.

You want the mixture to be a custard type consistency. Add more milk if you need to thin it or you want it to stretch further and make more icy poles. You may not need to use all the milk.

Check for sweetness and minty-ness and adjust if needed.

Fill your moulds to just below half and pour the remaining mixture into a jug so you can use the blender again.

Add all the ingredients for the green layer to a clean blender and blend until smooth. Check for sweetness and minty-ness. Adjust if necessary. This mixture should be thick.

Gently pour the mixture into the moulds on top of the chocolate layer.

Top the moulds up with the remaining chocolate mixture, add your tops and paddle pop sticks and put it all in the freezer for 3-4 hours until solid.

Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox. 
You'll also receive 10% off your first online order.