chocolate rosemary caramel swirl popsicles
Serves: 4
  • 2 frozen bananas
  • 2 tablespoons cocoa powder
  • ½ tsp vanilla
  • pinch of salt
  • 2-3 tablespoons cashew milk (or canned coconut milk for richer & creamier result)
  • 2 tablespoons cacao nibs
  • One batch of rosemary caramel (recipe linked below)
  1. Blend frozen bananas with cocoa powder, vanilla, salt, and cashew milk until smooth.
  2. Add the cacao nibs and pulse a few times to mix in.
  3. Put a spoonful of the chocolate mixture into your popsicle mold, drizzle in some caramel, then continue to alternate between the two until the mold is filled to the top. Repeat with the rest of the chocolate ice cream mixture. Stick a popsicle stick into the middle of each.
  4. Freeze overnight.
  5. To remove them, run warm water over the molds and gently wiggle the sticks until you can pull them out.
  6. Enjoy!
Recipe by love me, feed me at