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Homemade Eskimo Pie Popsicles
Amelia Harrison

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.
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Prep Time 20 minutes
Cook Time 5 minutes
freezing time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 popsicles
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Popsicle molds
  • Popsicle sticks
  • Mixing bowls
  • Whisk
  • Microwave-safe bowl
  • Parchment paper
  • Baking sheet

Method
 

  1. Whisk cream, milk, sugar, and vanilla until sugar dissolves
  2. Pour into popsicle molds and insert sticks
  3. Freeze 4-6 hours until solid
  4. Melt chocolate and coconut oil, let cool slightly
  5. Remove popsicles from molds
  6. Dip each popsicle in chocolate, add toppings if desired
  7. Place on parchment-lined baking sheet
  8. 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