Nutella Espresso Rum Popsicles
4 ingredients
2 steps
Ingredients
- 2 medium sized ripe bananas
- 1 cup full fat coconut milk
- 1/4 cup espresso rum liqueur (like Grind Espresso liqueur or Kahlua)
- 1/4 cup chocolate hazelnut spread
Directions
-
1Combine all ingredients and process until smooth and creamy using a counter blender, food processor, or an immersion stick blender. Evenly distribute mixture in 8 (4 ounce) popsicle mold and insert sticks in middle of each.
-
2Freeze until firm for at least 4 hours. To remove, run warm water over the outside of popsicle mold for 30 seconds. Leftovers will last up to 1 week covered in freezer.
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