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!



  • 45 frozen bananas
  • 2 tbsp cacao powder ((or cocoa powder))
  • 1/4 cup cacao nibs ((or chocolate chips))
  • 1/2 cup chocolate chips
  • Chopped almonds
  • Sea salt


  1. In a high speed blender, combine the frozen bananas and cacao powder. Blend until smooth and creamy.
  2. Add the cacao nibs and blend briefly or stir to distribute them throughout.
  3. Spoon into popsicle molds. Freeze overnight.
  4. The following day, carefully remove the pops from the molds.
  5. Melt the chocolate chips. Allow the melted chocolate cool for 5-10 minutes.
  6. Dip/cover/drizzle the pops with the melted chocolate. 
  7. Sprinkle with chopped almonds and a pinch of sea salt.
  8. 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.