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Skip the simple ice cream and make your own frozen pops
August 28, 2017, 3:22 pm
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Take that carton of ice cream and turn it into make-your-own chocolate-covered ice cream pops. Not only are they refreshing and hydrating on a hot summer day, but they also require less equipment than certain frozen desserts. All you need is a well-stocked grocery store, some magic shell, sprinkles, and your sweet tooth as a guide.

Prepare your materials:

·         You can pick any flavor of ice cream as you like, just make sure they come in paper cartons as it would be easy to slice through. Keep in mind that about every 470 ml of ice cream will make four pops. The given recipe here makes use of mint chocolate chip, chocolate, strawberry, and green tea flavors.

·         Popsicle sticks

·         Parchment-lined baking sheets that fit in your freezer (alternatively, lined plates or platters); if you have time, freeze these prior to starting

·         A sharp knife and a bowl of hot water for keeping it warm and clean

·         Magic shell, melted but cool; you can use different types of chocolate.

·         Garnishes for topping: crushed nuts, sprinkles of all sorts, cocoa nibs, granola, toasted sesame seeds and raw sugar.

Slice, skewer, and refreeze:

·         Turn the carton on its side and use your sharp knife to cut it into rings, dipping the knife into hot water as needed. The thicker the rings — aim for 4 to 5cm — the sturdier the pops will be.

·         As you slice the carton into rounds, place each one on the prepared baking sheet, peel off the paper lining, and jam in a Popsicle stick. Make sure the Popsicle stick is centered and stable — it will make life easier when it comes time to dip the pop.

·         Return your ice cream pops to the freezer for 20 to 30 minutes, until they are very firm. You should be able to lift them off the tray without feeling like the Popsicle stick is going to dislodge. If you are feeling nervous, try lifting the parchment away from the ice cream instead of pulling the ice cream away from the parchment.

Dip and decorate:

·         When the pops are ready, dip them into the magic shell and place them back on the lined sheet tray. You can submerge the pop completely to enrobe it in chocolate, or you can pretend you are giving the ice cream a French manicure and only paints its edge. You can even do a dual (or tri) dip for multi-colored pops.

·         The shell will harden almost immediately, so you will want to decorate immediately following the chocolate bath. Grab a generous pinch of your topping — sprinkles, chopped chocolate, finely chopped toasted nuts, mini M&M'S — and sprinkle across the shell.

·         Be sure to work quickly throughout this whole process and to be as diligent about keeping your ice cream as cold as possible. Work with one tray at a time, keeping the others frozen until you are ready to work with them.

·         Once a tray has been decorated, rush the ice cream back into the freezer until frozen-solid, 2 or 3 hours.

·         If you mix some Rice Krispies cereal into the milk chocolate magic shell and use it to coat vanilla ice cream, you will have made a Crunch Ice Cream Bar.

Turning your wheels on all of the possible flavor combinations? Here are a few ideas to get you started:

·         Strawberry ice cream + white chocolate shell + graham cracker crumbs

·         Peanut butter ice cream + dark chocolate shell + chopped roasted peanuts

·         Cookies and cream ice cream + milk chocolate shell + crushed Oreos

·         Salted caramel ice cream + dark chocolate shell + chopped toffee

·         Chocolate ice cream + white chocolate shell + cocoa nibs

·         Green tea ice cream + milk chocolate shell + toasted coconut flakes

 

 

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