8 ounces semi-sweet chocolate
1/2 cup refined coconut oil (see Cook's Note)
1/4 teaspoon pure vanilla extract, optional
2 round cardboard pints of your favorite ice cream
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.