Go Back
+ servings
ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter | Lemons and Basil
Print Recipe
5 from 1 vote

ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut Butter

These ProYo Dark Chocolate and Vanilla Bean Fudge Pops with Chocolate Hazelnut are so easy to make, and even more delicious to eat + full of protein!
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Dessert
Cuisine: American
Keyword: chocolate hazelnut butter, dark chocolate, fudge pops, ProYo, vanilla bean
Servings: 6
Calories: 156kcal
Author: Kaylee Pauley


  • 1 cup ProYo High Protein Low Fat Dark Chocolate Toffee Ice Cream
  • 1 cup ProYo High Protein Low Fat Vanilla Bean Ice Cream
  • 1/2 cup almond milk divided
  • 1/3 - 1/2 cup all natural chocolate hazelnut butter *{homemade or store bought}
  • 2 tbsp toasted hazelnuts chopped


  • Remove ProYo High Protein Low Fat Ice Creams from freezer and allow to thaw on the counter for 10 minutes.
  • Combine one cup ProYo Dark Chocolate Toffee with 1/4 cup almond milk in food processor. Blend 5-7 second or until well combined. Use spatula to transfer ice cream/almond mixture to separate bowl.
  • Rinse food processor bowl and add one cup ProYo Vanilla Bean with 1/4 cup almond milk to food processor. Again, process 5-7 seconds or until well combine.
  • Using half of ProYo Dark Chocolate Toffee and almond milk blend and add to the bottom of six popsicle molds. Put in freezer for 15-20 minutes to all mixture to firm some.
  • Remove from freezer, add 1-2 tsp of natural chocolate hazelnut butter to each popsicle mold, then using half of the ProYo Vanilla Bean mixture and divide equally into molds. Return to freezer another 15-20 minutes to allow mixture to firm. Repeat layers**, Dark Chocolate Toffee mixture, 1-2 tsp natural chocolate hazelnut butter, and finally top with ProYo Vanilla Bean Mixture.
  • Sprinkle with chopped hazelnuts, add popsicle sticks/tops and return to freezer.
  • Freeze 6-8 hours or until fudge pops are frozen all the way through. (***see removal tip in notes)


*I used maple syrup in place of the raw sugar called for in the All Natural Hazelnut Butter listed in the recipe above.
**The number of layers you're able to get may depend on the size of your popsicle molds, I was able to get four, but they did somewhat blend together, still so tasty!
***Try running each mold under warm/hot water for 15-20 seconds to help popsicle release from mold easily.


Serving: 1g | Calories: 156kcal | Carbohydrates: 16.9g | Protein: 8.6g | Fat: 6.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 5.2g | Cholesterol: 13.3mg | Sodium: 88mg | Fiber: 3.6g | Sugar: 5.6g