Chocolate Ice Cream Push Up Pops Recipes

HOMEMADE CHOCOLATE COVERED ICE CREAM POPS

Steps:

• Let your ice cream sit out for about 5 minutes so that it starts to soften. Then, using a spoon push your ice cream into individual Dixie cups. Make sure you get it into the corners of the cups.
• When full, push a wooden stick about halfway down into each cup. I used thicker sticks since this was for the kids and they tend to drop things. The bigger the stick, the less of a chance this ends up on my floor.
• Let these freeze for at least 4 hours but ideally overnight.
• Get your chocolate ready. If you're using store bought shell, add it to a coffee cup. If you're making it, melt your chocolate over boiling water and then add the coconut oil and corn syrup.
• When ready, remove the pops from the freezer and snip the edge of the cup with kitchen shears or use a knife to carefully slice down the side of the cup.
• Then pull the cup away from the ice cream using your fingers.
• Dip each pop into your chocolate shell and twirl it to remove excess chocolate.
• Before the shell is completely hardened, dip it or roll it into the topping of your choice.
• Freeze for another 2 hours and then serve.

CHOCOLATE POPSICLES

Steps:

• In a large saucepan, combine the sugar, flour and cocoa. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool slightly., Pour 1/4 cup into each mold or plastic cup; top with holders or insert Popsicle sticks. Freeze until set. May be frozen for up to 3 months.

CHOCOLATE "SUNDAE" ICE POPS

Steps:

• To a blender add half the milk, half the evaporated milk, the avocado, banana, honey, cocoa and vanilla. Blend until well combined and smooth, about 30 seconds. Add the remaining milk and evaporated milk and blend for 10 seconds until well incorporated. Drizzle each popsicle mold with 1 teaspoon of chocolate syrup. Divide the milk mixture among the molds, filling each up 1/4-inch from the top. Cover the molds with the lid (insert ice-pop sticks if needed) and freeze overnight. To unmold, dip the mold into warm water for 30 seconds to loosen the ice pops.

CHOCOLATE ICE CREAM PUSH-UP POPS

Steps:

• Before starting this Chocolate Ice Cream Push-Up Pops recipe, make sure you have organised all the necessary ingredients.
• For the chocolate ice cream: In a mixing bowl, place 4 grams of ice cream stabilizer...
• ... and combine with 40 grams of sugar (10 times its volume).
• Combine with a whisk.
• In a deep saucepan, pour the milk...
• ... add the milk powder...
• ... and the butter.
• Place the pan on very low heat.
• Mix with a Bamix hand blender at high speed...
• ... until the temperature reaches 30°C. The use of a laser thermometer is recommended.
• Add the remaining castor sugar...
• ... invert sugar...
• ... and the egg yolks.
• Continue heating gently...
• ... until the preparation reaches 45°C.
• Add the chocolate...
• ... and bring the temperature up to 50°C.
• Add the sugar and stabilizer mix...
• ... and bring the preparation to 85°C for 2 minutes, making sure not exceed this temperature.
• Mix constantly during two minutes to prevent the temperature from increasing further (from the heat stored in the pan). After two minutes, the preparation should be down to 83°C.
• Transfer the preparation into a cold bowl and pass through a fine sieve.
• Combine well with the mixer...
• ... for the preparation to cool down.
• Cooling process: Place a cold bowl into a larger container filled with water and ice and transfer the preparation. It needs to cool down to 4°C quickly at this stage. Combine regularly with the mixer...
• ... and check the temperature...
• ... until it gets down to 4°C.
• Maturing process: Pour the preparation into a deep recipient with pouring spout.
• Cover with cling film and refrigerate for 24 hours. At this stage, store the ice cream maker bowl and paddle in the freezer.
• The next day, mix with the hand blender...
• ... to get rid of air bubbles.
• Fill the ice cream maker bowl with the chocolate preparation up to 2/3.
• Place the bowl in the machine.
• Churning process: Churn for 45 minutes.
• According to the type of ice cream maker you're using, this could take less or more time.
• Freezing: When churning is over, remove the ice cream immediately with a spatula.
• Prefer the use of an ice cream machine with removable bowl to facilitate this operation.
• Transfer the ice cream in a piping bag and store in the freezer.
• Arrange 10 push-up pop moulds on a baking sheet.
• Assemble together without the stick...
• ... so they stand vertically.
• Fill the moulds with chocolate ice cream. At this stage, the ice cream is smooth and should be easy to pipe. This operation should be very quick to prevent the ice cream from melting.
• The result should look like this.
• Sprinkle chocolate pearls on top of the ice cream.
• Close the tube moulds with the lids and store at -18°C.
• Note: These ice cream pops should be served between -14 and -16°C. I recommend placing the ice cream pops in the fridge 20 minutes before serving. Storage: These ice cream pops will keep for one year in a freezer at -18°C.