Peppermint Ice Cream Pops
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 48
- Protein
- 6
- Cholesterol
- 19
- Sodium
- 81
- Total: 2 hr 35 min (includes freezing and setting times)
- Active: 15 min
Ingredients
1 1/2 cups white chocolate chips (one 12-ounce bag)
2 teaspoons coconut oil
4 drops Christmas red gel food coloring
1 pint mint chocolate chip ice cream, softened until scoopable
4 peppermint candies, finely crushed
Directions
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.