You know, I make a lot of great recipes. I don’t really believe in false modesty, but nor do I want to be boastful. Still, I know I’ve become pretty adept at working with low carb and gluten-free ingredients, and creating some goodies that taste just as good as the conventional version. I’ve gotten to the point where much of it is intuitive for me. I have a good sense of how almond flour will behave if I add this many eggs or that much butter. Or if I add cocoa or chocolate. I daresay I’ve actually gotten better at creating low carb recipes than traditional ones, and on the rare occasion that I am attempting something with flour and sugar, I find myself a little lost.
Every now and then, however, I drop any pretense at modesty and I have to declare myself an outright genius. Because sometimes a recipe turns out so well, my own jaw drops. And then I have to do a happy little jig and sit down at my computer to write about it. This is one of those recipes, and quite frankly, the results were about 10x better than I was expecting. I’ve attempted fudgsicles before and have never really been that impressed. My Chocolate Yogurt Pops were pretty great, but they were definitely more along the lines of frozen yogurt than fudgesicle. But these were spot on…rich, chocolate-y, creamy and sweet.
I hadn’t really been intending to make fudgsicles; they were actually born out of an excess of cream. I took my girls to a nearby dairy and bought some of their heavy cream, when I realized I still had quite a bit of cream in the fridge. Since I didn’t want any of it to go bad, I had to come up with a cream-based recipe pretty darn quick. Lots of possibilities crossed my mind, but it was a hot day and treats of the frozen variety seemed apropos. And I just didn’t feel like hauling out the ice cream maker and putting in the effort of making a custard base. I did a little search on homemade fudgsicles and came across several possible recipes. As always, in the end I mingled a few recipes and did a little adjustment here and adjustment there and ended up with my own creation.
And I have to say that, although you could flavour these with anything you like, the peppermint was an inspired touch on my part. These taste like a frozen version of a chocolate bar I loved growing up called French Mint, the perfect intersection of chocolate and peppermint. At the same time, I think that the base recipe has great potential and I can envision some coffee flavouring for a mocha version. I also have another idea in mind for these but I can’t share just yet because it might warrant a blog post of its own! Suffice it to say that these are so good that I’ve already made them 3 times in the span of two weeks. My kids adore them, rave about them, go wild for them, and I feel perfectly happy serving a sugar-free popsicle to them for dessert every night of the week.