Mexican Chocolate and Hazelnut Ice Pop Recipe

Summer is here, temperatures are starting to rise and all I can think of is ice pops!! They are sweet, fresh, delicious, and irresistible!! Like these Mexican chocolate and hazelnut ice pops. Try them out!

RELATED POST: Refreshing Ice Pops for Summer

You know about my love affair with Mexican hot chocolate, and since I don’t want to give it up in the Summer months, I decided to create these delicious ice pops. They combine three of my favorite things, Mexican chocolate, hazelnut-chocolate spread, and milk.

¡Enjoy!

RELATED POST: Mexican Chocolate Pie with Cinnamon Drizzle

And if you like paletas I invite you to follow #paletaweek in social media. And check out this list at Lola’s Cocina for even more recipes!

Mexican Chocolate and Hazelnut Ice Pops

Makes 8 pops

• 2 cups of milk, divided
• 1 Mexican chocolate tablet (I like Abuelita)
• 2 Tablespoons of hazelnut-chocolate spread (like Nutella®)

Pour one cup of milk in a pot over medium-high heat, add the Mexican chocolate tablet. Stir constantly until chocolate is completely melted, lower the temperature to medium, add the hazelnut-chocolate spread and keep moving until blended.

Turn off the heat, remove pot from stove, and pour in the other cup of milk.

Pour mix into ice pop molds and freeze until firm. Approx. 4-5 hours or overnight.

The ingredients separate while freezing, making for a fun pattern and tasty treats on both ends.

Enjoy!

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5 from 8 votes

Mexican Chocolate and Hazelnut Ice Pops

An easy, fast and delicious snack or dessert. Very affordable, just .25 cents per ice pop.

Servings: 8 ice pops

Calories: 105kcal

Ingredients

• 2 cups of milk divided
• 1 Mexican chocolate tablet (I like Abuelita)
• 2 tablespoons of hazelnut-chocolate spread like Nutella®

Instructions

• Pour one cup of milk in a pot over medium-high heat, add the Mexican chocolate tablet. Stir constantly until chocolate is completely melted, lower the temperature to medium, add the hazelnut-chocolate spread and keep moving until blended.
• Turn off the heat, remove pot from stove, and pour in the other cup of milk.
• Pour mix into ice pop molds and freeze until firm. Approx. 4-5 hours or overnight.
• The ingredients separate while freezing, making for a fun pattern and tasty treats on both ends.

Nutrition

Nutrition Facts

Mexican Chocolate and Hazelnut Ice Pops

Amount per Serving

Calories

105

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

5

mg

2

%

Sodium

 

30

mg

1

%

Potassium

 

101

mg

3

%

Carbohydrates

 

15

g

5

%

Fiber

 

1

g

4

%

Sugar

 

14

g

16

%

Protein

 

3

g

6

%

Vitamin A

 

60

IU

1

%

Vitamin C

 

1

mg

1

%

Calcium

 

76

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Paletas & Granitas

Cuisine: Mexican

Keyword: How to make chocolate popsicles?, how to make Mexican paletas?

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• Author
• Recent Posts

Silvia Martinez

Silvia started bilingual website Mama Latina Tips in 2009 to connect and share her stories, recipes and culture with readers. Silvia loves dancing, cooking, watching movies, reading, throwing Mexican parties and spending time with family and friends. Silvia is the winner of The Great American Recipe.

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