Description

Have you ever wanted a sweet treat that’s so quick to make you can enjoy it almost right away? That’s what 10-Minute Ice Cream Pops are – creamy ice cream slices dipped in chocolate and frozen in a flash! But here’s the big question: How can a dessert be so easy and still taste like a special treat? The secret is in the pre-made ice cream, a quick chocolate dip, and a few simple tricks we’ll share today.

Ingredients

To make 10-Minute Ice Cream Pops, you need just a few ingredients. Here’s what you’ll use and why each one matters:

Semisweet Chocolate (8 oz): Forms a rich, crunchy shell around the ice cream.
Refined Coconut Oil (½ cup): Thins the chocolate for easy dipping and creates a smooth, hard coating.
Pure Vanilla Extract (¼ tsp, optional): Adds a warm, sweet note to the chocolate shell.
Round Cardboard Pints of Ice Cream (2 pints, your favorite flavor): The creamy base of the pops, sliced into rounds. Rhubarb-strawberry ice cream is recommended for a tangy twist.

Substitutions and Variations

Gluten-Free: This recipe is naturally gluten-free, just check your ice cream label.
Vegan: Use vegan ice cream and dairy-free chocolate. Replace coconut oil with vegetable oil if desired.
No Coconut Oil: Use vegetable oil, but the coating may be softer.
Different Chocolate: Use milk chocolate for a sweeter shell or dark chocolate for a richer taste.
No Vanilla Extract: Skip it or use ⅛ tsp almond extract for a nutty flavor.

These ingredients are easy to find and make a dessert that’s both fun and delicious!

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Instructions

Step 1: Prepare the Baking Sheet

Line a baking sheet with parchment paper and place it in the freezer to chill.

Tip: A cold baking sheet helps the chocolate harden quickly. Ensure it fits in your freezer.

Step 2: Melt the Chocolate

In a medium microwave-safe bowl, combine 8 oz semisweet chocolate, ½ cup refined coconut oil, and ¼ tsp pure vanilla extract (if using).
Microwave in 15-second increments, stirring with a spoon between each, until the chocolate is three-quarters melted.
Stir until the chocolate melts completely and the mixture is smooth. Set aside.

Tip: Stir well to avoid burning the chocolate. Use a microwave-safe bowl to prevent cracking.

Step 3: Slice the Ice Cream

Remove 2 pints of your favorite ice cream (like rhubarb-strawberry) from the freezer and discard the lids.
Using a serrated knife, slice off a very thin piece from the side of each container so it sits flat on a cutting board.
With the container on its side, slice crosswise into 3 equal rounds (6 rounds total).
Peel off the cardboard from each round and insert a wooden ice pop stick through the cut side.

Tip: Work quickly to keep the ice cream firm. If it softens, return to the freezer for 5 minutes.

Step 4: Dip and Freeze

Dip each ice cream round into the melted chocolate, coating it fully.
Lay flat on the chilled baking sheet.
Freeze for 30 seconds to harden the chocolate, then serve immediately or wrap individually in plastic wrap.

Tip: Hold the stick firmly while dipping. If the chocolate thickens, microwave for 5 seconds to remelt.

Step 5: Serve

Serve the pops straight from the freezer for a crunchy, creamy treat.
If wrapped, unwrap and enjoy within 2 weeks.

Tip: Serve with napkins, as the ice cream can melt fast. Keep extras frozen until ready to eat.