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:
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Semisweet Chocolate (8 oz): Forms a rich, crunchy shell around the ice cream.
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Refined Coconut Oil (½ cup): Thins the chocolate for easy dipping and creates a smooth, hard coating.
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Pure Vanilla Extract (¼ tsp, optional): Adds a warm, sweet note to the chocolate shell.
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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
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Gluten-Free: This recipe is naturally gluten-free, just check your ice cream label.
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Vegan: Use vegan ice cream and dairy-free chocolate. Replace coconut oil with vegetable oil if desired.
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No Coconut Oil: Use vegetable oil, but the coating may be softer.
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Different Chocolate: Use milk chocolate for a sweeter shell or dark chocolate for a richer taste.
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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!
Instructions
Step 1: Prepare the Baking Sheet
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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
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In a medium microwave-safe bowl, combine 8 oz semisweet chocolate, ½ cup refined coconut oil, and ¼ tsp pure vanilla extract (if using).
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Microwave in 15-second increments, stirring with a spoon between each, until the chocolate is three-quarters melted.
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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
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Remove 2 pints of your favorite ice cream (like rhubarb-strawberry) from the freezer and discard the lids.
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Using a serrated knife, slice off a very thin piece from the side of each container so it sits flat on a cutting board.
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With the container on its side, slice crosswise into 3 equal rounds (6 rounds total).
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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
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Dip each ice cream round into the melted chocolate, coating it fully.
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Lay flat on the chilled baking sheet.
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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
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Serve the pops straight from the freezer for a crunchy, creamy treat.
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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.