Homemade Chocolate Covered Ice Cream Pops
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 container of Edy’s Slow Churned Mint Chocolate Chip
  • 1 container of Edy’s Slow Churned Classic Vanilla
  • 3-5 store bought containers of chocolate shell (depending on how many you want to make). About three containers will get you 4-5 dipped pops before the chocolate is too shallow. Add about 2 Tbsp. of coconut oil to thin out the chocolate.
  • OR
  • Make your own chocolate shell with a 12 oz. bag of chocolate chips, 3 Tbsp. of refined coconut oil and 1 Tbsp. of vanilla.
  • Optional Toppings: Sprinkles, nuts, cookies, candy, etc.
  1. 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.
  2. 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.
  3. Let these freeze for at least 4 hours but ideally overnight.
  4. 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.
  5. 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.
  6. Then pull the cup away from the ice cream using your fingers.
  7. Dip each pop into your chocolate shell and twirl it to remove excess chocolate.
  8. Before the shell is completely hardened, dip it or roll it into the topping of your choice.
  9. Freeze for another 2 hours and then serve.
Recipe by The Everyday Mom Life at https://www.theeverydaymomlife.com/recipe/homemade-ice-cream-pops/