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Fudge Ice Pops
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Yield: about 750 ml (3 cups), 9 to 12 ice pops.
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| These ice pops are rich and chocolate-fudgy, definitely a step up from the commercial treat, but they still retain the youthful spirit of a fun indulgence. Tapioca flour is often called tapioca starch. They are identical products. | |
| 550 ml (2 1/4 cups) | milk |
| 15 ml (1 tbsp) | tapioca flour |
| 125 ml (1/2 cup) | unsweetened cocoa powder |
| 60 g (2 oz) | semisweet chocolate, chopped |
| 175 ml (3/4 cup) | sweetened condensed milk |
| 3 ml (3/4 tsp) | vanilla extract |
In a saucepan, whisk together milk and tapioca flour, then whisk in cocoa. Whisking constantly, bring to a boil; reduce heat and simmer, stirring often, for 5 minutes. Remove from heat and whisk in chocolate until melted, thoroughly incorporated and smooth. Stir in condensed milk and vanilla. Set aside to cool.
Pour into moulds and freeze until slushy, then insert sticks and freeze until solid, at least 4 hours. If you are using an ice pop kit, follow manufacturer’s instructions.
Makes about 750 ml (3 cups), 9 to 12 ice pops.
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