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
Scale
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