Tart yet sweet strawberries and creamy chocolate mousse layer together for the perfect summer treat.
Summer has officially started and there's nothing more refreshing than an icy cold sweet treat in warm weather. Whether it's a melty ice cream cone or a cup of Italian ice, options aren't in short supply when it comes to staying cool and keeping your sweet tooth happy.
These Strawberry Chocolate Mousse Popsicles are inspired by one of my favorite summer treats, a frozen Gelati from Rita's Italian Ice. While everyone in New York has their own opinion as to who has the best Italian ice, there's something that makes this version extra special.
Instead of just frozen flavored ice, Rita's layers in your choice of frozen custard creating an icy, creamy dream dessert. My personal favorite combination has always been Strawberry Ice with Chocolate Custard and that is what is inspired these popsicles.
Smooth and creamy chocolate mousse seems like a natural fit alongside the sweet, yet slightly tart icy strawberries. Don't me intimidated by using avocado to create the creamy chocolate mousse, it's definitely not noticeable in the final product! The (healthy) fat from the avocado will also help keep your blood sugar in check from consuming the sugar in the strawberries and maple syrup. I also prefer not to strain the strawberry mixture before freezing as I enjoy to have little bits of real strawberry throughout.
These popsicles are also vegan, dairy-free, gluten-free and free from refined sugar making them the perfect thing summer dessert.
Strawberry Chocolate Mousse Popsicles (Vegan, Gluten-Free, Dairy-Free, Low Sugar)
Serves: 10 (using this mold)
Time: 20 minutes plus 8 hours freezing time
Ingredients:
- 20 oz (2 cups) strawberries (fresh or frozen)
- 2 tablespoons maple syrup
- 2 small avocados (or 1 large)
- 1/2 cup raw cacao
- 1/2 cup milk of choice
- 3-4 tablespoons maple syrup
- 1/8 teaspoon sea salt
Instructions:
In a small saucepan over medium heat, add strawberries and maple syrup. Make sure to taste the strawberries first and adjust amount of maple syrup as necessary. Cook for 5-10 minutes or until strawberries are cooked down (this will take longer for fresh berries). Mash with a fork or a potato masher until there are no large pieces left.
In food processor or high speed blender, combine the avocado, cacao, milk, maple syrup and salt. Process until smooth, adding more milk if needed to become creamy. Consistency should resemble a smooth chocolate mousse.
Using a pastry bag (or a squeezable container) layer the chocolate mousse and strawberry mixture in the popsicle molds. Make sure the top of the molds are clean before adding the lid(s) and popsicle sticks (to prevent sticking).
- Freeze at least 8 hours before serving!
Tip: Running the molds under hot water will help loosen them up when you are ready to un-mold!
