Indulge in a nostalgic treat with our best homemade Eskimo Pie popsicle recipe. These creamy vanilla ice cream popsicles, coated in rich chocolate, are perfect for a refreshing summer dessert. Easy to make and delightful to eat, they bring back the classic taste of childhood. Whether you’re looking to impress guests or simply enjoy a sweet treat, these popsicles are sure to be a hit.
homemade eskimo pie popsicle
Difficulty: Easy6
servings15
minutes10
minutes250
kcalCreamy vanilla ice cream popsicles coated in rich chocolate, perfect for a nostalgic summer treat.
Ingredients
Vanilla Ice Cream: 2 cups, high-quality or homemade
Dark or Milk Chocolate: 200 grams
Coconut Oil: 2 tablespoons
Directions
- Preparation
- Soften the Ice Cream: Let it sit at room temperature for about 10-15 minutes.
- Mold the Ice Cream: Spoon the softened ice cream into popsicle molds, pressing down to avoid air pockets.
- Freeze: Insert popsicle sticks and freeze for at least 4 hours, or until completely solid.
- Chocolate Coating
- Melt the Chocolate: Use a double boiler or microwave in short bursts, stirring frequently. Add a little coconut oil for a smooth finish.
- Dip the Popsicles: Once the ice cream is frozen, dip each popsicle into the melted chocolate, letting any excess drip off.
- Add Toppings: If desired, sprinkle toppings onto the chocolate before it hardens.
- Freeze Again: Place the coated popsicles back in the freezer for about 30 minutes to set.
Notes
- Ensure the ice cream is well-frozen before dipping in chocolate to prevent melting.
- Use high-quality chocolate for the best flavor and texture.
- If using add-ins, mix them into the ice cream before freezing.
Additional Tips for the perfect Eskimo Pie Popsicle
- Experiment with Flavors: Try different ice cream flavors like mint, coffee, or strawberry for a unique twist.
- Add a Pinch of Salt: Sprinkle a little sea salt on the chocolate coating for a sweet-salty combination.
- Use Silicone Molds: These make it easier to remove the popsicles without breaking them.
- Quick Chocolate Melting: If using a microwave, melt the chocolate in short bursts and stir frequently to avoid burning.
- Layering: For a layered effect, freeze the ice cream in stages, adding different flavors or add-ins between layers.
- Use High-Quality Ingredients: The quality of your ice cream and chocolate will significantly impact the final taste. Opt for premium brands or homemade versions.
- Chill the Chocolate: Before dipping, let the melted chocolate cool slightly to prevent it from melting the ice cream too quickly.
- Double Dip for Extra Crunch: For a thicker chocolate coating, dip the popsicles twice, allowing the first layer to set before dipping again.
- Store Properly: Wrap each popsicle in parchment paper or plastic wrap before storing them in an airtight container to prevent freezer burn.
- Serve Immediately: For the best texture and flavor, serve the popsicles straight from the freezer. If they sit out too long, the chocolate may soften and lose its crunch.
FAQ
Yes! Milk chocolate works well if you prefer a sweeter coating. Just make sure to melt it slowly to avoid burning, and consider adding a teaspoon of coconut oil to help it set smoothly.
To get a smooth coating, dip the frozen popsicles directly into melted chocolate and quickly lift them out. The cold popsicles will help the chocolate set instantly, giving a smooth finish.
Definitely! You can simply mix the ice cream base and pour it directly into popsicle molds. The texture will still be creamy and delicious, especially with a high-fat ice cream recipe.
Enjoy the best homemade Eskimo Pie popsicles with this simple and delicious recipe. Perfect for a summer treat or a nostalgic dessert, these popsicles are sure to be a hit with both kids and adults alike. The combination of creamy ice cream and rich chocolate coating makes for an irresistible treat that’s easy to make at home.
Don’t forget to share with us, in comments, your experience with the Eskimo Pie Popsicle Recipe. For more recipes like this one, don’t hesitate to check our section desserts.
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