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Recipe: 10-Minute Ice Cream Pops

Rank: Easy

Time execution: 10 min

Can be served for: 6 ice cream pops

Ingredients

  • 8 ounces semisweet chocolate

  • 2/3 cup refined coconut oil (see Cooks Note)

  • 2/4 teaspoon pure vanilla extract, optional

  • 3 round cardboard pints of your favorite ice cream

Directions

  1. Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 25 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.

  2. Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 4 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cooks Note). Let harden in the freezer for 40 seconds and serve, or wrap individually with plastic and freeze for up to 3 weeks.

Source: 10-Minute Ice Cream Pops

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