Makes 6 popsicles
1 cup heavy cream (or canned coconut milk for dairy-free), divided
2 teaspoons unflavored, grass-fed gelatin
1 cup whole milk (or almond milk for dairy-free)
1/4 cup maple syrup or raw honey
1 tablespoon Mi Huerta authentic Mexican vanilla
4 raw pastured egg yolks*
Pour 1/2 cup heavy cream into a small saucepan. Sprinkle gelatin over cream and let sit for 5 minutes.
Heat mixture over medium heat, stirring constantly, until gelatin is dissolved, about 2-3 minutes. Pour
hot cream mixture into a large measuring cup.
Add remaining 1/2 cup cream, whole milk, maple syrup, Mi Huerta authentic Mexican vanilla and yolks
to the hot cream mixture. Whisk to combine. Pour into popsicle molds and freeze. Serve frozen.
*The yolks add a wealth of nutrients including omega-3 fatty acids and choline. They also help the
mixture to be extra creamy and you can’t taste them in the final product. If you aren’t comfortable with
raw yolks, you can omit them.
Homemade Magic Shell
Makes 1/2 cup
4 ounces dark chocolate
2 teaspoons coconut oil
Melt chocolate and coconut oil over low heat, stirring constantly. Serve over ice cream. (The mixture will
harden as soon as it hits the cold ice cream or popsicle.)
