Mint Ice Cream Pops With Chocolate Shell Recipes

HOMEMADE CHOCOLATE COVERED ICE CREAM POPS

Steps:

• Let your ice cream sit out for about 5 minutes so that it starts to soften. Then, using a spoon push your ice cream into individual Dixie cups. Make sure you get it into the corners of the cups.
• When full, push a wooden stick about halfway down into each cup. I used thicker sticks since this was for the kids and they tend to drop things. The bigger the stick, the less of a chance this ends up on my floor.
• Let these freeze for at least 4 hours but ideally overnight.
• Get your chocolate ready. If you're using store bought shell, add it to a coffee cup. If you're making it, melt your chocolate over boiling water and then add the coconut oil and corn syrup.
• When ready, remove the pops from the freezer and snip the edge of the cup with kitchen shears or use a knife to carefully slice down the side of the cup.
• Then pull the cup away from the ice cream using your fingers.
• Dip each pop into your chocolate shell and twirl it to remove excess chocolate.
• Before the shell is completely hardened, dip it or roll it into the topping of your choice.
• Freeze for another 2 hours and then serve.

MINT ICE CREAM POPS WITH CHOCOLATE SHELL

Steps:

• Spray the inside of fifteen 3-ounce paper cups with nonstick cooking spray.
• Combine the condensed milk and peppermint extract in a blender. Roughly tear the mint, including the stems, and add it to the blender. Blend until the mint is completely chopped and the milk has turned a light green, scraping down the sides of the blender as needed. Transfer to a medium bowl.
• Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, 2 to 3 minutes. Fold about 1 cup of the cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened condensed milk mixture into the remaining whipped cream until blended.
• Spoon about 1/3 cup mixture into each of the prepared cups, then stick 1 ice pop stick into each cup. Freeze until solid, at least 5 hours and up to overnight.
• Once the pops are frozen, combine the chocolate and coconut oil in a small saucepan and cook over medium heat, stirring frequently, until melted, about 4 minutes. Transfer to a tall glass or cup--one that is deep enough to accommodate the pops, but preferably skinny so that the chocolate fills the glass--and let cool until room temperature but still liquid, about 5 minutes.
• Line a baking sheet with parchment. Add the chocolate sprinkles to a bowl. Remove the pops from the paper cups. Working with one pop at a time, dip each pop into the chocolate, making sure to coat all sides. Hold the pop over the glass to allow any excess chocolate to drip off. Gently press the top of the pop into the sprinkles, then place on the prepared baking sheet, sprinkle-side down, and allow the chocolate to harden, placing the pop back in the freezer if needed. Repeat with the remaining pops, chocolate and sprinkles.

CHOCOLATE SHELL ICE-CREAM TOPPING

Steps:

• Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.