Ingredients
Scale
Ice Cream Base:
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ¾ cup granulated sugar
- Pinch of salt
- 1 tsp vanilla extract or paste
Chocolate Coating:
- 1 ½ cups semi-sweet or dark chocolate chips
- 2 tbsp refined coconut oil
Optional Add-ins:
- Caramel sauce, crushed nuts, or sprinkles
Optional Flavor Boosters:
- 1–2 drops peppermint extract, peanut butter ribbons, or espresso shot
Instructions
1. Prepare the Ice Cream Base:
- In a saucepan, mix milk, cream, sugar, and salt. Warm over medium heat, stirring until sugar dissolves.
- Remove from heat and stir in vanilla extract. Chill in the refrigerator for at least 2–3 hours or overnight.
2. Make the Chocolate Coating:
- Melt chocolate chips and coconut oil in a microwave-safe bowl in short intervals (20–30 seconds), stirring between each.
- Cool to room temperature before dipping to avoid melting the ice cream.
3. Assemble the Popsicles:
- Pour the chilled ice cream base into molds, insert sticks, and freeze for 4–5 hours or overnight.
- Unmold by running warm water over the molds. Dip each pop in chocolate and let the shell set on parchment paper.
4. Optional Toppings:
- Add nuts, caramel, or sprinkles before the chocolate shell hardens.
5. Final Freeze:
- Place dipped popsicles back in the freezer for 15–30 minutes until fully set.
Notes
- Use non-dairy alternatives like almond or oat milk for a vegan-friendly version.
- For a thicker chocolate shell, dip popsicles twice or drizzle extra chocolate.
- For a softer texture, balance sugar and fat content in the base.
- Prep Time: PT30M
- Cook Time: PT10M
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 popsicle
- Calories: 260kcal
- Sugar: 20g
- Sodium: 45MG
- Fat: 16g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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