Reverse Rocky Road Ice Cream Popsicles
Reverse Rocky Road PopsiclesIf you’ve never had Rocky Road ice cream, its simply chocolate ice cream filled with chopped almonds and mini marshmallows. Pretty delicious, but we’ve taken it up a few notches with these popsicles!
To start, we’ve doubled the chocolate base by combining a mixture of melted chocolate and cocoa powder. Pure vanilla bean paste, and a pinch of ground cardamom boost the flavor even more, while complementing both the chocolate and almonds beautifully.
Finally, instead of folding in marshmallows with the almonds we’ve coated the outsides of the pops with marshmallow fluff and then torched the fluff. You’ve never had a popsicle like this before!
Reverse Rocky Road Popsicles Recipe
4 ounces unsweetened chocolate
3 cups whole milk
2 tablespoons cornstarch
3/4 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of sea salt
1 teaspoon vanilla bean paste
1/2 teaspoon ground cardamom
1/4 cup coarsely chopped roasted unsalted almonds.
1 1/2 - 2 cups marshmallow fluff
Melt the unsweetened chocolate in a heatproof bowl set over a pan of barely simmering water – set aside. Wipe out the pan and add the milk, cornstarch, sugar, cocoa powder and salt and heat till hot, stirring constantly. Add the melted chocolate and continue to whisk until the mixture just starts to simmer. Remove from the heat and whisk in the vanilla paste and cardamom. Let cool till no longer hot.
Pour the mixture evenly between 10 popsicles molds. Freeze for an hour, then add the chopped almonds. Use a thin knife to push the almonds into the molds so they are evenly distributed. Insert your popsicle sticks, cover and freeze overnight.
Remove the pops from the molds and transfer to a lined baking sheet. Return to the freezer to re-set.
Dip the top of each pop into the marshmallow fluff, coating all sides evenly. Use a kitchen torch to torch the fluff. Return the baking sheet to the freezer to reset before serving.