Miami summers are notorious for their scorching heat. There’s no better way to beat it than with a cold, fudge ice cream pop. This recipe is easy and very refreshing.
8oz 60% dark chocolate
2 cups milk
½ cup heavy cream
¼ cup sugar
1 tsp vanilla
¼ tsp salt
Chop the chocolate and place in a blender. Add all other ingredients to a pan and bring to a gentle boil, then take off the heat. Pour mixture over chocolate and let stand for a few minutes, so the chocolate softens a little. Blend until well-emulsified. Pour into pop molds and freeze for at least 4 hours. If you do not have molds, use paper cups. Remember to place an ice cream stick halfway through freezing, so they stand up.
