Miscellaneous
Fudge n’ Cream Popsicles
Yield: about 2 cups
Ingredients
2 cups heavy cream (any kind of milk or cream can be used)
1 tablespoon Pomona’s Pectin powder
¼ cup cocoa powder
½ cup sweetener (we used monk fruit, but any sweetener can be used)
2 tablespoons calcium water
Before You Begin
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
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Directions
1. Put 2 cups of cream into sauce pan. Heat cream to nearly boiling.
2. Pour hot cream into food processor, or blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the cream. Blend for a full minute until all powder is totally dissolved.
3. Add cocoa powder, sweetener and calcium water. Blend for another minute to fully mix.
4. Allow mixture to cool for 5 minutes, then pour hot cream mixture into popsicle containers. *chocolate chips or other mix-ins can be added to the popsicles once they are in the container*
5. Place in freezer, and freeze until firm.
6. Enjoy!
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Katie Bybee
I would like to print the fruit & cream recipe but when I click on the link it takes me to the fudge & cream recipe. Can you fix this and let me know or email me the recipe?
Shelby Collings
You bet!
Andrea
Hello, will this recipe work for nut milks in place of the cream, such as soy milk or almond milk?
Shelby Collings
Hello Andrea,
Yes, it should work just fine, it will just be less creamy.