As a child, one of the things I loved about spending time at my grandparents house in the summer was the ice cream truck that eased it's way slowly through their neighborhood. The iconic music from the truck gave my brother, Russell and I time to grab change from Grannie, and race out the front door to the curb before the truck passed the house. Like Pavlov's dogs, our palates anxiously anticipated the taste as we waited for the man to draw our popsicles from deep within his freezer. Fudgesicles were my favorite frozen treat from the ice cream truck. What's not to love about a luscious fudgesicle on a hot summer day?
Today, with all the healthy and nutritious ingredients on the market, I have kicked refined sugar to the curb, and replaced it with stevia. This wonderful, Keto-friendly frozen dessert is sure to please the taste buds. The full fat coconut milk gives these fudgesicles a creamy, delicious flavor. The secret ingredient is a splash of left-over, brewed coffee. Coffee enriches the flavor of the chocolate.
Without further ado, here's the creamy and delicious coconut milk, fudgesicle recipe.
COCONUT MILK FUDGESICLES
Yield: About 6, depending on molds used.
13.5 ounces - full fat coconut milk, 1 can
1/4 cup organic cocoa powder
2 tablespoons brewed coffee, room temperature or chilled
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 tablespoon green stevia powder or liquid stevia to taste *
Add above ingredients to a blender and mix until smooth. Taste the mixture, and adjust the amount of sweetener to taste. Pour into popsicle molds. Top with popsicle sticks and freeze several hours, until frozen solid.
When ready to serve, place the outside of the mold briefly under warm running water to help release the popsicle.
Substitute your preferred sweetener for the stevia in this recipe, if desired.
More healthy and delicious ice cream-like recipes are available in Deborah's book, Naturally Sweet Blender Treats.
About the Author:
Deborah Tukua is a nonfiction author, and editor of Journey to Natural Living. She is author of seven books including, Naturally Sweet Blender Treats: 55 Fresh from the Blender Recipes, and Marketing Strategies for Chiropractic Success. Deborah has been a regular lifestyle feature writer for the Farmers' Almanac since 2004.
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