You know those ice cream bars covered in rich, dark chocolate that you have to bite deeply into in order to get through the thick layer of chocolate before you hit the smooth, creamy, vanilla ice cream in the middle? Yeah. I’ve got you on rich, dark chocolate. Right?
Do you know what’s in those bars? Probably more than you’d like to think about. Want to make them at home with your own, all natural, homemade ingredients? It’s easier than you think!
If you haven’t bought an ice cream maker yet, buy one now. You can save a lot of money making your own ice cream, and even better, you can use ingredients that you KNOW are fantastic. No preservatives. No thickeners. No artificial flavour or color. Nothing to make it stop from melting. Just cream, vanilla, milk and sugar.
If you don’t have stainless steel popsicle molds buy them here. Unlike plastic, stainless steel does NOT leech toxic chemicals into your lovingly homemade popsicles.
- Homemade ice cream ingredients (see your recipe book that comes with your ice cream maker)
- Organic, all natural dark chocolate chips or bars.
- Unrefined, fair trade coconut oil.
- Follow the directions for homemade vanilla (or other) ice cream from your recipe book that comes with your ice cream maker.
- Once the ice cream is mixed, spoon it into popsicle molds. Poke the popsicle sticks in and freeze for 2 hours.
- In the mean time, make your chocolate dip. Over low heat, melt 1 part coconut oil to 3 parts dark, organic chocolate (or your cholice of chocolate). Allow the chocolate/coconut oil to cool to close to room temperature before dipping so you don’t melt the ice cream.
- Remove ice cream pops from freezer. Run popsicle mold under hot water for 1 second. Carefully remove ice cream pop from popsicle mold.
- Quickly dip popsicle in a mason jar filled with (not hot!) melted chocolate/coconut oil. Mason jar must be tall enough to allow the popsicle to be well-dipped.
- Hold right side up for a minute until chocolate starts to solidify. Lay down carefully in a glass pyrex container. Place container in freezer. Repeat with other ice cream pops.
- Freeze for a few minutes and serve whenever you want to eat them!
And oooooh they’re good!
- Store left over chocolate/coconut oil in mason jar in fridge for a week or more.
- Try experimenting with different flavours of ice cream, or even non-dairy ice cream!
- Double dip for thicker chocolate. Do it AFTER you have refrozen the first dip!