Homemade Chocolate Covered Ice Cream Pops Food

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.

CHOCOLATE-COVERED ICE CREAM HEARTS

Steps:

• Lay a pint of strawberry ice cream on its side and cut into 1-inch-thick rounds with a large serrated knife; peel off the carton. Cut out hearts with a 2-inch cookie cutter, place on a rack set on a baking sheet and freeze 30 minutes. For the coating, combine 3 ounces chopped chocolate with 3 tablespoons coconut oil in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pour over the ice cream hearts. Freeze until set, then drizzle with melted candy melts.

10-MINUTE ICE CREAM POPS

Steps:

• 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 15 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.
• 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 3 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 Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.