Homemade eskimo pie popsicle recipe
This homemade eskimo pie popsicle recipe are perfect for anyone who loves the combination of creamy ice cream and a crisp chocolate shell.
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Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- ¼ cup coconut oil or vegetable oil
Instructions
- Prepare the Ice Cream Base: In a bowl, whisk together the heavy cream, milk, sugar, and vanilla extract until the sugar is completely dissolved. Refrigerate the mixture for at least 2 hours to cool thoroughly.
- Fill the Molds: Pour the chilled mixture into popsicle molds, leaving a small amount of space at the top. Insert popsicle sticks into the molds and freeze for 4-6 hours, or until the popsicles are completely solid.
- Prepare the Chocolate Coating: In a saucepan, melt the chocolate chips with the coconut oil over low heat, stirring constantly until smooth. Allow the melted chocolate to cool slightly before using.
- Dip the Popsicles: Remove the frozen popsicles from their molds. Dip each popsicle into the melted chocolate, letting any excess chocolate drip off. Place the dipped popsicles on a parchment-lined baking sheet.
- Freeze to Set: Freeze the dipped popsicles for 15-20 minutes, or until the chocolate coating hardens.
Notes
Chocolate Consistency: If the melted chocolate is too thick for dipping, add a bit more coconut oil to thin it out. This helps create a smoother and thinner coating.
Alternative Flavors: Feel free to experiment with different ice cream flavors. Chocolate, strawberry, or mint chip can add a unique twist to your popsicles.
Storage Tips: Store the finished popsicles in an airtight container or wrap them individually in plastic wrap to prevent freezer burn and keep them fresh for up to two weeks.
Additional Toppings: Before the chocolate coating hardens, sprinkle chopped nuts, coconut flakes, or sprinkles over the dipped popsicles for extra texture and flavor.
Quick Release from Molds: To easily remove the popsicles from their molds, run the molds under warm water for a few seconds. This will help loosen the popsicles without melting them.
Make Ahead: The ice cream mixture can be prepared a day in advance and stored in the refrigerator, making it convenient to assemble the popsicles whenever you're ready.
Dairy-Free Option: Substitute dairy-free ice cream and chocolate for a lactose-free version of this treat. Almond milk or coconut milk ice cream works well.
Serving Suggestions: Enjoy these popsicles straight from the freezer on a hot day, or serve them as a fun dessert option at parties and gatherings.
Nutrition
Calories: 214kcal
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