Break the mold – break out the Mole! Who said Mole can only be used on savory dishes? Think outside the plate and embrace the smooth frozen goodness of Mole Ice Cream Bars. This easy and quick dessert is sure to soothe your sweet tooth.
Let’s Get Started
Prep Time: 15 mins
Cook Time: 15 mins
Makes: 10 Servings
1/2 jar El Popular Mole Powder 4oz.
2 teaspoons cornstarch
1 1/2 cups whole milk, divided
1 1/3 cups heavy cream
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
Ice pop molds (we recommend a tray that makes ten 3 oz pops)
10 Popscicle sticks
In a medium saucepan, whisk together cornstarch and 2 tablespoons of milk until smooth.
Whisk in remaining milk, cream, sugar, Mole powder, cocoa, and salt.
Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute.
Transfer to a large liquid-measuring cup and stir in vanilla.
Pour mixture into ten 3-ounce ice-pop molds and insert ice-pop sticks.
Freeze until pops are solid.
Just before serving, briefly run molds under hot water to release pops.
With the Garza family having owned El Popular since 1925 and for four generations, this company has become the oldest Mexican business in the United States, with over 90 years of traditions. Signature chorizo, molé paste & powder, and Mexican chocolate are some of the products that have made us famous to to this day.