Glug of half & half (maybe 2 TBL worth)
Healthy squeeze of dark chocolate syrup
(amounts vary depending on how many pops, I used an 8.25oz single serve container of vanilla soy milk)
Mix well or pour into a bottle and shake well until syrup is dissolved.
Pour into your pop molds, freeze several hours or overnight.
Un-mold, usually have to dip the bottom part in hot water. For the molds I used I had to also dip the top part a second.
I worried about the texture of frozen soy milk because even the Silk website says frozen then defrosted soy milks texture isn't good but supposedly it's fine for desserts/frozen items. And I've used soy milk for ice cream so this was a good experiment. A bit of an icy/watery texture but sufficiently creamy enough for a quick pop fix. Especially for those times when I can't fit my ice cream maker freezer bowl in the freezer, which is pretty often.