For anyone who lives in Australia, the name ‘Paddle Pop’ will mean a lot to you. They featured prominently in my childhood, and were a staple in my freezer whenever summer rolled around. For those of you who have no idea what I’m talking about, Paddle Pops, and chocolate ones in particular, were like frozen milkshakes on a stick. They also came in rainbow, banana, vanilla and caramel. But as you may have already guessed, I was a chocolate girl through and through.
Now these chocolate ice creams (or popsicles, if the term suits you better) taste exactly how I remember chocolate Paddle Pops tasting. They are creamy, sweet and chocolatey. Even better for those of us on the low FODMAP diet, they are also gluten and lactose free, made with only 4 ingredients and are much healthier than the original.
I also used some leftover chocolate I had lying around to top these babies off with a chocolate drizzle, which took them to a whole new level of decadence. Enjoy one or two, or the entire batch if you feel so inclined, on a hot summer afternoon.
Individual Chocolate Ice Creams
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 2 tbsp rice malt syrup
- 1-2 tbsp cacao
In a blender, combine all the ingredients. Divide the mixture among 6 popsicle containers and insert sticks. Set in the freezer for an hour.