Triple chocolate ice cream pops

5

PREP TIME

35 min

TOTAL TIME

1 h

Makes

16

* PLUS 8 hours freezing time
Triple chocolate ice cream pops

Photo, Erik Putz.

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

[bc_video video_id=”5542266898001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

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