Both gluten free and vegan, these are the ultimate guilt-free treat for warmer weather.
Combine all of the ice cream ingredients in a high powdered blender or food processor and blend well to combine.
Pour into 8 small ice pop moulds and place a paddle pop stick into each mould. Ensure there are no air bubbles by tapping the moulds against a counter.
Transfer to the freezer to set for overnight.
When the ice pops have set you can melt your chocolate. To melt the chocolate heat a saucepan full of water until gently simmering and place a stainless steel mixing bowl on top. Break up the chocolate into pieces and place in bowl. Allow to slowly melt, stirring occasionally and ensuring the heat does not get too high. It should take around 5 minutes to melt completely.
Remove the ice pops from their moulds and transfer to a lined baking tray. Using a spoon drizzle the chocolate over the top and transfer to the freezer to set.
This recipe is by Jacqueline Alwill for Brown Paper Bag. For more recipes like this, visit Brown Paper Bag.
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