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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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A recipe from the book Ice Pop Joy. This recipe is aimed for children but it sounds good, so I wanted to record it on here. I haven't tried it yet. NOTE: The original recipe contained 4 tablespoons of honey. That’s fine to include IF your baby is over the age of one year. Never give honey to a baby under the age of one year, as it’s dangerous. Ingredients:
1 cup unsweetened coconut milk (organic is best) |
1/2 cup silken tofu, soft (organic is best) |
1/3 cup heavy cream (organic is best) |
4 tablespoons honey (if over age 1) |
2 tablespoons pure vanilla extract |
1 pinch nutmeg, grated (optional) |
1 pinch black pepper (optional) |
Directions:
1. Combine all ingredients in a bowl.
2. Let the bowl sit for five minutes to infuse the flavors.
3. Pour mixture into blender and puree until smooth.
4. Pour mixture into reusable non-toxic ice pop molds.
5. Freeze and enjoy.
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