Special equipment: six 3-ounce disposable paper cups; 6 ice-pop sticks
Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil.
Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.
Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.
Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.
Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.
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