Homemade Eskimo Pie Popsicles
Creamy vanilla ice cream popsicles coated in rich chocolate shell - better than store-bought and endlessly customizable for the perfect summer treat.
Equipment
- Popsicle molds
- Popsicle sticks
- Mixing bowls
- Whisk
- Microwave-safe bowl
- Parchment paper
- Baking sheet
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 12 oz semi-sweet chocolate chips
- 3 tablespoons coconut oil
- Optional toppings: nuts, sprinkles, coconut flakes
Instructions
- Whisk cream, milk, sugar, and vanilla until sugar dissolves
- Pour into popsicle molds and insert sticks
- Freeze 4-6 hours until solid
- Melt chocolate and coconut oil, let cool slightly
- Remove popsicles from molds
- Dip each popsicle in chocolate, add toppings if desired
- Place on parchment-lined baking sheet
- Freeze 15-30 minutes until chocolate sets
Notes
- Chocolate should be warm but not hot when dipping
- Work quickly during dipping process
- Store wrapped in airtight container up to 2 weeks
- Can substitute with dairy-free alternatives for vegan version