Nutella & Coconut-Vanilla Homemade Popsicles

Another cool treat to beat that summer heat! However, I’m not sharing one, but two delicious and creamy popsicle recipes in today’s post! The first is a fudgy Nutella popsicle, perfect for chocolate lovers.  And the second is a coconut-vanilla popsicle, which just screams summer. These popsicles have a creamy texture full of flavor and aren’t icy at all.

The base of both popsicle recipes is the same: a blend of milk, heavy cream, and sweetened condensed milk. This blend makes approximately 6 popsicles depending on the type of popsicle mold you are using. You can always double the recipe for more. I have listed some popsicle molds for anyone who is interested below.

For an extra special touch, you can dip these popsicles into melted chocolate and then top them with chopped almonds or shredded coconut. Enjoy!


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  1.  Nutella Popsicles: First, place all the ingredients in a blender.
  2. Next, blend until all the ingredients are well incorporated.
  3. Then, pour the mixture into popsicle molds of your choice and freeze overnight. TIP: I have linked to some suggested popsicle molds below.
  4. Dip the mold into a bowl with warm water to easily remove the frozen popsicles from the mold.
  5. Coconut-Vanilla Popsicles: Place all the ingredients in a blender. Then, repeat the steps listed above.
  6. Toppings (optional): Line a baking sheet with a sheet of wax paper. In two separate bowls, melt the white chocolate and milk chocolate chips in the microwave. First, melt the chips on high for a minute, then take out and stir, and place back in the microwave for 10-15 second intervals while stirring in between until the chocolate completely melts.
  7. Dip the popsicles in the melted chocolate or drizzle it on. Then, sprinkle on chopped almonds or shredded coconut, whichever you prefer. Place the popsicles on the wax paper and place back into the freezer for about an hour to set. Enjoy!

Storage: You can store any leftover popsicles in an airtight container or freezer storage bag in the freezer for up to 2 weeks. If the popsicles have melted slightly after removing them from the mold, lay them on a wax paper-lined baking sheet and refreeze them for about 10 minutes. Then, transfer them to an airtight container.

Servings: Makes about 6 popsicles per recipe.

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