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Triple chocolate ice cream pops

5

  • Prep Time35 mins
  • Total Time1 hr
  • Makes16
*PLUS 8 hours freezing time
Triple chocolate ice cream pops

Photo, Erik Putz.

Chatelaine Triple Tested

The best way to ride out this sweltering weather? Ice cream — on steady rotation!

Ingredients

  • 1/4 cup granulated sugar

  • 3 tbsp cornstarch

  • 3 tbsp cocoa powder

  • 1/4 tsp salt

  • 1 1/2 cups 3.25% milk

  • 1 cup 35% cream

  • 1/2 cup sweetened condensed milk

  • 2 tsp vanilla

  • 8 4-oz paper cups

  • 16 Popsicle sticks

  • 1 cup chocolate cookies, crushed

Chocolate coating

  • 225 g semi-sweet chocolate chips

  • 3 tbsp coconut oil

  • 2 tsp corn syrup

Instructions

  • WHISK sugar, cornstarch, cocoa powder and salt in a medium saucepan. Whisk in milk and cream and bring to a boil over medium, whisking constantly, until mixture is thick, 6 to 8 min. Remove from heat. Whisk in condensed milk and vanilla.

  • TRANSFER to a bowl. Set over an ice bath to cool, stirring once or twice, about 20 min.

  • DIVIDE cream mixture among cups. Freeze for 30 min. Insert 2 Popsicle sticks into each cup, 1 in. apart in centre. Freeze until firm, at least 8 hours, preferably overnight.

  • CHOCOLATE Coating: Melt chocolate, oil and corn syrup in a small bowl set over a small saucepan of barely simmering water. Scrape into a liquid measuring cup.

  • CUT down the centre between sticks of each cup to create 2 ice cream pops. Remove the paper and dip each half into chocolate coating to cover three-quarters of each pop. Immediately dip in cookie crumbs to coat. Return to freezer to set for 5 min.


Watch: How to Make Ice Cream Pops


Nutrition (per serving)

Calories 178, Protein 3g, Carbohydrates 20g, Fat 11g, Fibre 1g, Sodium 83mg.

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