Cool off with this easy, Best homemade Eskimo Pie popsicle recipe—creamy, chocolatey, and perfect for summer treats the whole family will love.
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Best Homemade Eskimo Pie Popsicle Recipe
- Total Time: 35 minutes
- Yield: 12 Eskimo Pie Popsicles 1x
Description
Let’s take a sweet trip down memory lane with this homemade Eskimo Pie popsicle recipe. It brings back those summer days when a chocolate-covered ice cream bar could solve just about anything. Creamy vanilla centers meet a rich, crackly chocolate shell—made fresh in your own kitchen. Nostalgia never tasted so good.
Ingredients
Vanilla Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- Pinch of salt
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1/3 cup coconut oil
Optional Toppings
- Crushed almonds
- Toasted coconut flakes
- Flaky sea salt
- Rainbow sprinkles
Instructions
1. Make the Vanilla Ice Cream Base
- In a large bowl, whisk together the cream, milk, sugar, vanilla, and salt until everything is fully combined.
- Carefully pour the mixture into popsicle molds, then insert the sticks.
- Freeze for at least 2 to 3 hours until they’re firm.
2. Prepare the Chocolate Shell
- In a double boiler or microwave-safe bowl, melt the chocolate chips and coconut oil together. Stir until smooth.
- Let it cool for about 5 minutes. You want it still melted but not too hot to melt the popsicles.
3. Dip the Popsicles
- Remove the frozen pops from their molds gently.
- Dip each one into the chocolate mixture. Let the extra chocolate drip off.
- Quickly add your favorite toppings while the chocolate is still wet.
- Place on a parchment-lined tray and freeze again for about 15–20 minutes to set.
4. Serve and Store
- Serve straight from the freezer or wrap individually for later. They’ll keep well for up to 3 weeks.
Notes
- Use silicone molds for the easiest release.
- Pre-chill your molds—this helps avoid air pockets.
- Dip quickly and evenly so your pops don’t melt.
- A tall glass works wonders for even chocolate coverage.
- Want a mocha twist? Add a dash of espresso powder to the chocolate.
- Prep Time: 20 mins
- Cook Time: 15mins
- Category: Dessert, Snack, Frozen Treats
- Cuisine: American, Classic Summer, Homemade Ice Cream
Nutrition (Per Popsicle)
- Calories: 310
- Fat: 22g
- Carbohydrates: 28g
- Sugar: 23g
- Protein: 3g
- Fiber: 2g
Real-Life Story: Popsicles & Grandma’s Deep Freezer
There was something magical about my grandma’s deep freezer. Tucked inside, beneath the bags of frozen peas, were her hidden gems: Eskimo Pies. On warm summer nights, she’d whisper, “Let’s sneak one,” like it was our little secret. That memory inspired this homemade version—same magic, just made with a little extra love.
How Long to Make Eskimo Pie Popsicle Recipe
No baking, no fuss—just about 3 hours of chill time from start to finish, and only 20 minutes of hands-on fun.
What to Serve With Eskimo Pie Popsicle Recipe
- A bowl of fresh fruit salad
- Iced matcha latte or cold brew
- Chocolate-dipped strawberries
- Waffle cone crumbles as a topping
How to Store Eskimo Pie Popsicle Recipe
Freezing
- Wrap each popsicle in parchment paper or reusable bags.
- Store in an airtight container.
- Stays fresh and tasty for up to 3 weeks.
Thawing
- Do not microwave. Let sit at room temp for 2–3 minutes to soften slightly.
FAQs
Can I use dark chocolate instead?
Absolutely. It gives a richer, more intense flavor.
Can I skip making the ice cream and use store-bought?
You can! But homemade gives you better flavor control and that creamy texture.
My chocolate coating is cracking off—what can I do?
Let the pops sit at room temp for a minute before dipping.
Can this recipe be made dairy-free?
Totally. Coconut milk and cream alternatives work beautifully.