Homemade ice cream pops with nut butter drizzle.

Cinnamon Maca Almond Pops

Our friend Mimi Council from dessertd.com created these delicious yogurt pops using Cinnamon Maca Almond Butter and Chocolate Hazelnut Butter. Check them out and let us know what you think!

homemade ice cream pops drizzled with nut butter
Makes 10 Pops

 85 g. Jem Organics Cinnamon Maca Almond Butter
 227 g. organic plain yogurt
 2 cups organic milk
 170 g. organic sugar
 1 tsp. organic vanilla extract
 85 g. Jem Organics Chocolate Hazelnut Butter

In a medium pot, add the milk and sugar. Using a drink thermometer cook over medium heat until it reaches 140 degrees and the sugar is completely dissolved. Remove from heat.

Place in the fridge until cool, about 4 hours or overnight.

Add the Jem Organics Cinnamon Maca Almond Butter, yogurt and vanilla extract and whisk to combine completely.

Pour mixture into popsicle molds, and cover with the top. Put in freezer for about 1 hour, then remove and add the sticks so they go about half way down the molds.

Freeze overnight.

Remove from popsicle molds.

In a double boiler, melt the Chocolate Hazelnut and drizzle over popsicles.

Place back in the freezer until chocolate hardens.