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Recipes

DIY Ice Cream Pops

• 2 Pints of your favorite Ice Cream (We love Graeter's Black Raspberry!)
• 6 Wooden Popsicle Sticks
• 9 oz Gibraltar™ Semisweet Chocolate
• 3 oz Refined Coconut Oil
• Flavoring to Taste, Optional (We recommend Lorann Oils)

Ice Cream Pops

  1. Remove ice cream pints from the freezer and discard the lid.
  2. With the container on its side, slice crosswise into three equal rounds with a serrated knife.
  3. Remove the cardboard from each round and insert a wooden popsicle stick through the side.
  4. Place the pops onto a baking sheet with parchment paper and refreeze until solid.
  5. Meanwhile, melt chocolate thoroughly (95-100° F).
  6. Add coconut oil and stir until completely melted.
  7. Add flavoring as desired. Mix until fully integrated.
  8. Remove pops from freezer and dip into melted chocolate mixture, covering as desired.
  9. Decorate with toppings of your choice.
  10. Let harden for 30-60 seconds and eat.

 

To save for later, can wrap pops individually with plastic and freeze for up to two weeks.

Yield: 6 Ice Cream Pops