(My monster fudgesicle – gluten and dairy free! Happy Summer)
I’m always up for making things at home (beef jerky, granola bars, ice tea, etc.). I know there is convenience in buying many of these things, but I rather enjoy making things at home. One it’s a challenge for me, two I know exactly what is going into my food. I love making gallons of ice tea at home because I can control the amount of sugar (or honey, or agave) that goes into my tea. It is truly amazing how much can be found in a gallon of store-bought ice tea.
We don’t buy much ice cream at the store and I don’t ever make it only because I do not have an ice cream maker. Oh, how I wish I had one. Instead I make pops. We bought two packages of Monster Popsicle Molds (I found mine at Marshall’s/T.J. Maxx) which can be purchased from Amazon.com. We love these little things, maybe it brings out the inner kid in both of us, but they just make me laugh. I’ve taken regular juice and frozen it in these to make juice pops in the past and this works out rather well. You can even throw in some chunks of frozen fruit that you might have (I’m a fan of pineapple juice pops with chunks of pineapple and mango in them!).
Last night I was searching online for new recipes and came across one for homemade fudcesicles from one of my favorite blogs Baked By Rachel. Rachel’s recipe was an adaptation from Comfy Belly. I read through the simple ingredients and instructions and was a bit sad when I realized I didn’t have any milk in the house. I don’t normally have regular milk in the house because after so many years of thinking I was lactose intolerant (and Bryan really is lactose intolerant) the taste and smell of regular milk just make my stomach turn. I always have either soy, hemp, nut, or rice milk on hand though. I wasn’t sure if this would work out the same but I was pleasantly surprised today when I tried one! Woo Hoo – homemade fudgesicles made with chocolate hazelnut milk and agave nectar were a success!
The chocolate hazelnut milk I used in this recipe is both gluten-free and dairy-free. I also used this in my Samoa Rice Pudding recipe. These little pops are great during these warm days. The recipe below filled seven of the monster popsicle molds with a little extra left over that I just threw in a small ramekin and froze – if you do not have pops you can pour the mixture into ramekins and freeze for at least four hours (comes out like chocolate Italian ice!!! so good). The pops should be frozen for at least 12-12 hours before removing from the molds.
(In the freezer – don’t these molds just make you smile? The purple ones remind me of Leela from Futurama- see image below)
Fudgesicles (Gluten Free and Dairy Free)
Ingredients (serves 7)
1C milk – of your choice. I used chocolate hazelnut milk however you could use regular milk, soy, nut, etc.
1/2C agave nectar or honey (you could even do half and half)
1/4 tsp salt
1 tsp vanilla
- In a small saucepan, over medium heat combine all ingredients. Cook and stir for about 5 minutes just until all ingredients are combined and well blended. Remove from heat, and set aside for at least 15 minutes or until the mixture has reached room temperature.
- In the meantime you can prep your molds. If you do not have popsicle molds you can pour the mixture into ramekins and freeze for at least four hours (comes out like chocolate Italian ice!!! so good)
- For easier pouring I followed Rachel’s note and I transferred my liquid to a large glass measuring cup and filled my molds that way.
- If using molds, put the tops on them (with the stick end) and place in the freezer freeze for at least 4 hours but freezing over night is much better.
- If using ramekins freeze for at least 4 hours but again freezing over night is much better.
- To release the pops from the molds dip them in a glass filled with warm water for 5-7 seconds to help release them. Pull straight up.
(Leela – Futurama, one of our favorite shows)
Author Information: Jenny Manseau – Gluten Free Blogger.
Location: Portsmouth, RI