Carla Hall's Chocolate Ice Cream Pops – a delicious recipe with chocolate chips, popsicle stick, peanuts, coconut, sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stick 6-8 popsicle sticks into ice cream in box (two rows evenly places works best).
2
Using kitchen scissors cut the box away from the ice cream, leaving you with a rectangle of ice cream.
3
Cut each bar from the rectangle, you will end up with 6-8 bars.
4
Arrange the toppings in shallow dishes or plates.
5
Roll each bar in peanuts and/coconut depending on taste.
6
Place bars on a parchment lined sheet tray and put n the freezer until bars are firm, about 15-30 minutes.
7
Melt the chocolate chips in a double boiler, and allow to cool slightly, it should be melted but relatively cool.
8
(On the show she noted you can add a touch of oil to the chocolate to make it smoother and help it stick).
9
Dip the pops into the chocolate, and then roll the pops in sprinkles or other toppings, if desired, before placing back onto the parchment lined sheet tray and back into the freezer.
51
kcal
Calories
4
g
Fat
1
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: chocolate chips, popsicle stick, ¼ cup peanuts, ¼ cup desiccated coconut (toasted), and more.
Yes, Carla Hall's Chocolate Ice Cream Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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