These Chocolate Sea Salt Popsicles are the perfect way to enjoy these hot, sunny days and say cheers to summer! They are creamy, intensely chocolatey, and kissed with a bit of sea salt.
Chocolate Sea Salt Popsicles
- 3 cups (715 grams) coconut cream
- 1 Tbsp (9 grams) tapioca flour
- 3/4 cup (150 grams) cane sugar
- 1/4 cup (20 grams) cocoa powder
- 1/4-1/2 tsp (2-4 grams) sea salt
- 1/2 cup (90 grams) dark chocolate, roughly chopped
- 2 tsp (10 grams) vanilla extract
Directions:
- Mix the tapioca flour with 1/4 cup of coconut cream to create a slurry. Set aside.
- Add the remaining coconut cream, cane sugar, cocoa powder, and sea salt to a 4 quart saucepan. Whisk to combine.
- Heat over medium-low heat and bring the mixture to a simmer, whisking occasionally to prevent scorching. Simmer for 3 minutes.
- Remove the ice cream base from the heat.
- Stream in the tapioca slurry and stir constantly.
- Once the tapioca slurry is all added, return the mixture to the stove. Simmer on medium-low heat until the mixture thickens like pudding, about one minute.
- Remove from the heat and add the dark chocolate and vanilla. Let the mixture sit for 1-2 minutes to allow the chocolate to start to melt.
- Stir the mixture until all the dark chocolate is melted and the mixture is smooth.
- Cool completely.
- Pour the mixture into popsicle molds and freeze for a minimum of 4 hours; overnight is preferable.