Special equipment: 6 wooden ice pop sticks
Line a baking sheet with parchment and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.
Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and eat, or wrap individually with plastic and freeze for up to 2 weeks.
If you would like a hint of coconut flavor in your chocolate coating then use virgin or extra-virgin coconut oil instead of the refined kind. Keep the leftover chocolate in your refrigerator and melt to serve with other ice cream treats, frozen bananas or when you want another 10-Minute Ice Cream Pop.
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