Chocolate-Peanut Butter Funsicle

With the summer coming, I wanted to make something that would cool me off fast. These delicious pops are easy to make. I used pop forms, but you can also make these in Dixie cups.

You can put some toasted chopped peanuts on the bottom of the mold before filling with pudding for some crunch.

Chocolate-Peanut Butter Funsicle

Chocolate Pudding
4 tablespoons sugar
6 tablespoons cocoa powder, Dutch processed or natural
1/4 teaspoon sea salt
6 tablespoons water
2 cups whole milk
2 ounces chocolate, chopped
3 tablespoons cornstarch
1 tablespoon vanilla extract

Combine sugar, cocoa, salt and water in a saucepan and bring to boil over medium heat. Lower the heat and stir in almost all the milk. Combine the rest of the milk and cornstarch and pour into the saucepan. Boil for 30 seconds. Add the chocolate and vanilla off heat. Stir until smooth. Pour into a bowl and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.


Peanut Butter Pudding
1/3 cup sugar
1/4 teaspoon sea salt
1/4 cup heavy cream
1 3/4 cups whole milk
2 tablespoons cornstarch
1/2 cup creamy peanut butter, natural
1 tablespoon vanilla extract

Combine sugar, salt, heavy cream and almost all the milk in a saucepan. Combine the rest of the milk and cornstarch and pour into the saucepan. Bring to a boil and simmer for 30 seconds. Add the peanut butter and stir until combined. Off the heat add the vanilla. Pour into a second bowl and press a piece of plastic wrap on the surface of the pudding to prevent skin from forming. Chill for at least two hours.

To assemble, place cooled pudding in two separate Ziploc bags and cut a small corner. Pipe alternating layers of chocolate and peanut butter pudding into the molds. Fill the molds to the top. Place in the freezer until frozen.

If using Dixie cups, place a popsicle stick in the middle when the pudding gets semi-firm. Continue to freeze until hard. Remove and store in a bag.