These minty, dreamy ice cream pops are crazy simple to pull together. After they are frozen, you dip them into a chocolate coating that hardens on the ice cream instantly to provide a sweet crunch with every bite.
Spray the inside of fifteen 3-ounce paper cups with nonstick cooking spray.
Combine the condensed milk and peppermint extract in a blender. Roughly tear the mint, including the stems, and add it to the blender. Blend until the mint is completely chopped and the milk has turned a light green, scraping down the sides of the blender as needed. Transfer to a medium bowl.
Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, 2 to 3 minutes. Fold about 1 cup of the cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened condensed milk mixture into the remaining whipped cream until blended.
Spoon about 1/3 cup mixture into each of the prepared cups, then stick 1 ice pop stick into each cup. Freeze until solid, at least 5 hours and up to overnight.
Once the pops are frozen, combine the chocolate and coconut oil in a small saucepan and cook over medium heat, stirring frequently, until melted, about 4 minutes. Transfer to a tall glass or cup--one that is deep enough to accommodate the pops, but preferably skinny so that the chocolate fills the glass--and let cool until room temperature but still liquid, about 5 minutes.
Line a baking sheet with parchment. Add the chocolate sprinkles to a bowl. Remove the pops from the paper cups. Working with one pop at a time, dip each pop into the chocolate, making sure to coat all sides. Hold the pop over the glass to allow any excess chocolate to drip off. Gently press the top of the pop into the sprinkles, then place on the prepared baking sheet, sprinkle-side down, and allow the chocolate to harden, placing the pop back in the freezer if needed. Repeat with the remaining pops, chocolate and sprinkles.