Ingredients:

  • 2 cups vanilla ice cream (470g)
  • 1/4 cup crushed nuts or sprinkles (optional)
  • 1 1/2 cups semi-sweet chocolate chips (255g)
  • 2 tablespoons coconut oil or vegetable shortening (30ml)
  • Popsicle sticks
  • Popsicle molds

Instructions:

  1. Fill the popsicle molds with vanilla ice cream, leaving about an inch at the top. Insert a popsicle stick into each mold. Freeze for at least 2 hours until solid.
  2. Melt chocolate chips with coconut oil (or shortening) in a microwave in 30-second intervals, stirring until smooth. Let cool slightly but remain pourable.
  3. Remove the ice cream-filled molds from the freezer. Dip each frozen core into the melted chocolate, ensuring full coating. Tap off excess and place on parchment-lined tray. Sprinkle nuts or sprinkles if desired.
  4. Return coated pops to the freezer for 30-60 minutes until chocolate is firm.
  5. Remove from molds by running warm water on the outside if needed. Serve immediately or store in an airtight container in the freezer.