Bad Mama Genny

This was inspired by this recipe for fudgesicles, which was inspired by this recipe for ice cream.  The world of Nutella-related frozen confections is an incestuous one.  Apparently.

Basically I just wanna eat fudgesicles without my body reminding me that it’s fun-intolerant.  Sorry, I meant lactose-intolerant.  SAME FUCKING DIFFERENCE OKAY?!?!

And I also don’t wanna put anything nasty or chemical-y in my food.  And I’m also lazy and this can’t involve shelling nuts or cooking cocoa stuff or pre-chilling stuff.  Even though I do that sometimes.  Just.  Not for fudgesicles.  Seriously?  Why would you do that for fudgesicles?  Don’t you have feral cats to trap?  Don’t you have…

a soul?

I’m going to let you ponder that.  I imagine it’ll take some time.  And emotional eating.  I’m giving you the tools for both.  Because we’re lovers.

Dairy-Free Chocolate Hazelnut Fudgesicles
Makes about 6 fudgesicles

Go Get:

*1 1/2 cups almond milk (I used plain)
*1/2 cup all-natural, dairy-free chocolate hazelnut spread (I went to Whole Paycheck and bought Justin’s)
*pinch salt
*1 tsp. vanilla bean paste

Go Do:

In a large measuring cup, whisk all ingredients together.  Pour carefully into popsicle molds.

Freeze four hours or until firm.  Run mold under warm water to loosen each pop.

© 2012, Genevieve P. Charet. All rights reserved.

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