Chocolate Cinnamon Popsicles
Recipe type: Ice-cream, dairy free, vegan
Prep time: 
Total time: 
Serves: 6 regular sized popsicles
  1. In a mixing bowl, combine sugar, cocoa and cinnamon.
  2. Gradually whisk through milk.
  3. Stir through vanilla.
  4. Pour in condensed cream, whisk until well combined and smooth.
  5. Pour mixture into a 6-hole popsicle mold, filling them up to the top.
  6. Place molds in freezer, freeze until completely solid, approx. 4-6 hours or overnight.
  7. In a double boiler, add chocolate drops and srape the seeds from the vanilla pod into the chocolate. Melt over a low-medium heat until completely melted and smooth. Remove from heat and set aside.
  8. To remove popsicles, run each mold under running warm water for a few seconds at a time until the popsicle slowly and gently releases from the old.
  9. Dip the tops of the popsicles into the melted vanilla chocolate and place on a baking tray. Repeat with remaining popsicles.
  10. Serve and enjoy!
Store in freezer until all used up!
*I found my condensed coconut cream from my supermarket in the Asian grocers aisle. You may also find it at your local health food store. You can also use regular condensed milk but I haven’t tried it with this particular recipe.
Recipe by Wholesome Patisserie at