Nutella Pops
These creamy popsicles are a treat in warm weather and equally satisfying in the colder months. For those who do not have popsicle molds, simply follow the directions using small paper cups and popsicle sticks. For mini pops, an ice cube tray works well. Without sticks, the frozen cubes are a deliciously creamy way to keep iced coffee cold.

Yields 6 popsicles or 24 "ice" cubes.


  • 1/2 cup Nutella
  • 1/2 cup sweetened condensed milk
  • 3/4 cup canned light coconut milk (see note)
  • 3/4 cup almond milk (I have also used 1% milk; use your milk of preference.)
  • 1/8 teaspoon kosher salt


  1. Place all ingredients in a blender and blend for a minute or until thoroughly combined. Stir down to the bottom of the blender to make sure all of the Nutella is incorporated, and blend one more time. When done, stir again to pop some of the bubbles that form while blending. (I have tried mixing in a large bowl with a hand-held beater, but the blender works better to completely incorporate the Nutella. No splattering either!)
  2. Pour into popsicle molds. I use six 3-ounce popsicle molds. Small paper cups and popsicle sticks are an option to the molds. In this case, place a piece of foil over the top of the cup and poke the popsicle stick th rough so that the stick stands upright. You may skip the foil and simply insert the stick once the popsicles are partially frozen, but it’s easy to forget!
  3. Freeze overnight. (I have checked after six hours or so and, while they appear thoroughly frozen, the popsicles will be easier to remove from the plastic molds after they are frozen longer.)
  4. Run molds under warm water to loosen the popsicles. If using paper cups, simply tear the cup away from the popsicle. If using an ice cube tray, you may need to gently pry out the cubes with the tip of a knife.


  • The coconut milk is used in this recipe to lend creaminess. The coconut flavor is almost undetectable.

More recipes at