Creamy cacao nib ice cream blanketed in dark chocolate, sprinkled with almond chunks, and finished with a touch of sea salt…oh yes!
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I tried so hard not to pick favorites among the pops of Popsicle Week. But these have an unfair advantage…or three.
Unfair advantages in order from most obvious to least obvious:
2) Chocolate coating.
3) Sea salt.
Need I say more? I didn’t think so. But I’m going to anyways.
From the very start of Popsicle Week planning, I knew one of the three recipes had to be chocolate. But the simple concept of a chocolate ice cream pop could go in about a zillion different directions depending on what mix-ins and toppings and yummy extras were involved.
Turtle pops? Nah I already did the caramel thing.
Cookies and cream pops? Then I’d have to actually bake cookies first.
Fudgesicles? Not enough mix-ins.
Mocha pops? Okay I didn’t actually think of this until just now.
Mint chocolate chip pops? Peanut butter cup pops? Triple chocolate cookie dough s’mores fudge brownie chunk with…
See my dilemma?
But I have noticed that when it comes to chocolate ice cream/ice cream bars with crunchy stuff, almonds seem to be a solid choice for the crunchy stuff. And when it comes to chocolate-covered chocolate anything, I know firsthand that a sprinkling of sea salt on top is never not a good idea…a.k.a. DO IT.
And that’s how I arrived at this exact lots-o-chocolate-on-a-stick situation. Nothing too crazy or controversial (looking at you mint) or requiring lots of prep (ahem, cookie dough). Just rich and decadent but also killing it on textural and sweet-salty balance.
Oh! And in my excitement about the chocolate ice cream + chocolate coating I may have bumped things up to triple chocolate by throwing a handful of cacao nibs into the ice cream too. Hello crunchy cacao surprise throughout. Chocolate chips work too btw.
Okay fine. I admit it, these pops are my favorite. But I love you too banoffee–promise!
Chocolate Almond Sea Salt Ice Cream Pops
Creamy cacao nib ice cream blanketed in dark chocolate, sprinkled with almond chunks, and finished with a touch of sea salt!
In a high speed blender, combine the frozen bananas and cacao powder. Blend until smooth and creamy.
Add the cacao nibs and blend briefly or stir to distribute them throughout.
Spoon into popsicle molds. Freeze overnight.
The following day, carefully remove the pops from the molds.
Melt the chocolate chips. Allow the melted chocolate cool for 5-10 minutes.
Dip/cover/drizzle the pops with the melted chocolate.
Sprinkle with chopped almonds and a pinch of sea salt.
Freeze to set. Enjoy!
This is the popsicle mold I used here. If you don't have a popsicle mold, paper cups work too! Just freeze for about 30-60 minutes and then insert the sticks.
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