Mexican Chocolate and Hazelnut Ice Pop Recipe

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Mexican Chocolate and Hazelnut Ice Pops -

Summer is near, temperatures are starting to rise and all I can think of is ice pops!! They are sweet, fresh, delicious, and irresistible!!

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!

Mexican chocolate paletas -

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.


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This is a fantastic idea! Having a nut allergy prevents my family from using a “chocolate hazelnut spread” But I am sure that there are plenty of substitutes. 🙂 Thank you so much for sharing!

Mayito Castillo
Mayito Castillo

Que rica, refrescante, y deliciosa idea, me encanta el chocolate y si es abuelita es mucho mejor. Es curioso ver como se separan los ingredientes.

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