My son is going to Kindergarten in the fall. And when I say in the fall in my head I’m thinking that is such a long way off still. Fall is the time for jackets and pumpkins, jeans and closed-toed shoes, and cozy sweaters and cider. I’m pretty sure it’s about eleventy billion degrees out right now where I live so I don’t have to think about sending my firstborn on the big scary monster truck school bus.
But I happened to look at the calendar this week and realized that summer is halfway over already! Surely this is a mistake- somebody with sticky fingers has been changing the pages on the calendar again, right? No such luck.
These simple fudgesicles are an easy way to forget about all of the things that you haven’t crossed off of your This-is-Going-To-Be-the-Best-Summer-Ever Bucket List. Do you have one of those lists? *sigh* Also it will help your children forget about the fact that you haven’t gotten out the snow cone maker that Grandma bought them for Christmas. Well, maybe they wont forget that because they’ve been asking
since December 26th.
Oh…and I sort of melted these while trying to pry them out of my Popsicle mold. Yours will be pretty. I make my family eat ugly food. They don’t mind.
Nutella Fudgesicles Recipe
Yield: 6 fudgesicles8 hours,overnight 8 hours, overnight
2-ingredient Nutella fudgesicles
- 1 cup Nutella
- 3/4 cup Heavy cream
- Put all ingredients in a blender or mini food processor and pulse until well-blended.
- Pour into Popsicle molds and freeze through (overnight is best).
- I made these with 2% milk as well. But the pictures posted are with heavy cream (that I needed to use up). Feel free to swap out the cream for lowfat milk. Just start with ½ cup milk. Add more if necessary.
- This made 8 fudgesicles in my particular popsicle mold.