Triple chocolate ice cream pops
By Chatelaine
* PLUS 8 hours freezing time
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
Nutrition (per serving)
- Calories
- 178,
- Protein
- 3 g,
- Carbohydrates
- 20 g,
- Fat
- 11 g,
- Fibre
- 1 g,
- Sodium
- 83 mg.
