10-Minute Ice Cream Pops
You never have to settle for just a scoop again when chocolate-dipped ice cream pops can be whipped up in minutes. Grab a pint of your favorite flavor, slice it into frozen rounds, dunk them in a glossy chocolate shell, and wait a few seconds for it to harden—done! For an extra-thick coating, just dip twice.
Level: EasyTotal Time: 10 minutesActive Time: 10 minutesYield: 6 ice cream pops
Special Equipment
6 wooden ice pop sticks
Directions
Line a baking sheet with parchment paper and place it in the freezer to chill (this prevents the chocolate from melting too quickly when you dip the pops).
In a medium microwave-safe bowl, mix together chocolate, coconut oil, and vanilla extract. Microwave in 15-second bursts, stirring between each, until the chocolate is three-quarters melted. Keep stirring until fully smooth—residual heat will finish the job. Set aside.
Take the ice cream pint out of the freezer and remove the lid. Use a serrated knife to slice a thin piece from one side so the container sits flat on a cutting board. Lay the container on its side and cut crosswise into 3 equal rounds.
Peel off the cardboard from each ice cream round and insert a wooden stick through the cut side (this will be the handle).
Dip each ice cream round into the melted chocolate, coating it evenly. Place the dipped pops on the chilled baking sheet.
Let the chocolate harden in the freezer for 30 seconds, then serve immediately. For later, wrap each pop in plastic and freeze for up to 2 weeks.
Cook’s Note
Want a subtle coconut flavor in your chocolate coating? Swap refined coconut oil for virgin or extra-virgin—its natural taste will add a lovely twist. Leftover chocolate? Store it in the fridge and re-melt it for drizzling over frozen bananas, regular ice cream, or making more of these 10-minute pops anytime!
