2-ingredient nutella popsicles

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Do you remember being a kid, and going to the ice cream cart (or corner store/camp store) and looking over the enticing array of popsicles in the freezer?  I remember them all - from the tart and tangy rocket, to the rich (and oh-so-expensive) drumstick....but my favourite was pretty much always the fudgesicle.  It was chocolatey and cold and just....perfection.  There was truly nothing better on a hot summer day, especially after an afternoon spent at the beach, biking or playing in the sun.



I can only hope to foster those warm and fun kinds of memories in my kids too.  



We just had a near-idyllic long weekend.  And it was perfect in that we really didn't do much of anything - the kids played, the weather held up wonderfully...there was a lot of sand and sidewalk chalk and BBQ food, eaten al fresco.  In short....perfect.



I came across this recipe last year (from a site that is now defunct, which is a TRAGEDY), and I'm telling you, if you don't have a popsicle mold, NOW is the time to get one.  This is not the homemade popsicle of your memories (i.e., a frozen solid block of juice).  THIS, friends, is pretty much like a fudgesicle.  It's rich and creamy and chocolatey and delicious.   Any popsicle mold will do - I have a snazzier one (pictured) that makes larger popsicles and has a little trough to help you sip up the melted bits.  I also have a cheaper one that makes rocket-shaped pops and is actually way better sized for kids (these ones are a little too big and result in colossal mess of melted chocolate stickyness).



I love just how simple this is, and the results are so TOTALLY worth it.  All you need is nutella and milk.  I usually only buy nutella to use in recipes, so when I checked (because I'm a super pro-star at advance prep), I was actually a bit short of nutella (I was making a double batch).  I just added some natural peanut butter and chocolate syrup to make up the correct amount.  This isn't health food - it's pure summer fun.



So what I photographed and what I'm telling you to make are not exactly the same thing this time, because of the aforementioned peanut butter and chocolate syrup substitution.  But I will say, this sub totally worked and the peanut butter/chocolate/nutella combo was just as good as the pure nutella version.  One caveat - the longer you leave these, the icier they get.  They are best the first day frozen (i.e., after a few hours), because they have the BEST fudgey texture then.  They are still totally good for a few days after, but I would recommend eating them sooner rather than later.  Besides, once you have one, you likely will keep on going.  ;)  They are that good!




2-ingredient nutella fudgesicles
(makes 4 large popsicles or 8 small - large popsicles pictured)


1/3 c nutella (or use less nutella and make up the difference with peanut butter and a touch of chocolate syrup)
1 c milk

1. Blend nutella with milk (I use a standard blender, but an immersion blender, magic bullet, food processor, or even good ole elbow grease would work - I'd recommend softening the nutella if you're doing it by hand!)

2. Pour into molds and freeze until frozen.

3. If you're reading this and are sad that you don't have popsicle molds....>GO GET SOME!!!!  I have a set from the dollar store that is great!  Just do it!  Or use cups and coffee stirrers.  Whatever it takes to get you a nutella popsicle.....just do that.  And thank me later.