The best way to ride out this sweltering weather? Ice cream — on steady rotation!
1 1/2 cups
sweetened condensed milk
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.