Sometimes those healthy, fruit-y things that pass as popsicles just don't cut it.
Sometimes you want chocolate-dipped cones, ice cream sandwiches, rocket pops, push-up pops, frozen Snickers, and whatever else you can lay your greedy hands on.
This is bound to happen at least once a month. I'm usually pretty good about steering away from the frozen section, and if I'm forced to enter, I try to keep my eyes on the vegetables and meat. Anywhere that's away from the Drumsticks and pint-sized Ben & Jerry's.
I love ice cream. I love popsicles. That's all there is to it.
I also love cherries. And if I'm gonna get fancy, chocolate and cherries. Unfortunately, it's one of the lesser popular combinations at my house, which I guess is a good thing. It definitely makes me savor it all the more.
And crave it all the more.
Hard life, right?
Enter this week's Sunday with Joy. Fudge pops? Yes please!
Cherries in a creamy chocolate? Sold.
Frozen swirls of Nutella? Sold out.
Be sure to check out Bakeaholic Mama to see what all the other bloggers participating this week did!
Chocolate Cherry Nutella Fudge Pops
Yield: about 12 pops
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons unsweetened cocoa powder
- Pinch of salt
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- 1 cup fresh cherries, pitted and very coarsely chopped
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup nutella
In a small bowl, whisk together the sugar, cornstarch, cocoa, and salt.
In a medium saucepan, heat milk over medium heat. Whisk the sugar mixture into the milk as it heats. Heat mixture until it thickens into a warm pudding, which it should do close to the boiling point (Since that is the point at which cornstarch thickens. When boiling, it's pretty much done.) Remove from heat and add cream, vanilla, and butter. Stir until melted. Place plastic wrap directly over the custard and store in the fridge until completely chilled.
Once cooled, fold in the cherries and chocolate chips. Swirl in the nutella. Divide mixture between ice pop molds, or small paper cups. Top with sticks, and freeze until solid.
To remove the frozen pops, run the containers under warm water. Tug gently at the sticks until loosened. Store in the freezer.
Sources: adapted from Joy the Baker's Cookbook