Delicious and creamy, you'd never guess they are dairy-free!
In a large pot on the stove, whisk together the milk, chocolate chips, and cornstarch. Turn on stove to medium-high heat.
Whisk and cook for about 8 minutes, until chocolate chips have melted and mixture begins to bubble and thicken slightly. Remove from heat and stir in the salt, vanilla, and frozen raspberries.
Let mixture cool slightly, then taste. Add a tablespoon or two of maple syrup (or any sweetener) if you feel it needs it. Use a measuring cup to pour mixture into popsicle molds and insert the sticks. Carefully set the mold in the freezer.
Let freeze for at least 4 hours, until totally solid. Run mold under hot water to slide the popsicles out.
I use soy milk to avoid saturated fat, and they are delicious! However, coconut milk (or half soy half coconut) makes for the creamiest popsicles most like dairy ice cream.