Homemade Eskimo Pie Popsicle Recipe
Make these Homemade Eskimo Pie Popsicle Recipe using cream, vanilla, and coconut oil for the perfect glossy chocolate shell.
Equipment
- Popsicle molds (silicone or plastic are good)
- Popsicle sticks
- Small saucepan
- Mixing bowls
- Whisk or hand mixer
- Bowl or double boiler (to melt chocolate) that is microwave safe.
- Baking pan covered with parchment paper.
- Freezer space (ensure that it is flat)
Ingredients
To fill the filling in a Vanilla Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- Pinch of salt
- Optional: a few tablespoons of condensed milk may be added to add extra creaminess to it.
For the Chocolate Coating:
- 1 1/2 cups of semi-sweet chocolate chips or chocolate chips.
- 3 tbsp coconut oil this is to aid in the smooth hardening of the chocolate
- You can replace the dark or milk chocolate, according to your taste
Instructions
Step 1: Make the ice cream base
- Add cream, milk, sugar, vanilla extract, and a pinch of salt to a bowl and mix until the sugar dissolves. The fluffy texture can be achieved using a hand mixer, although it is possible to mix it by hand.
Step 2: Pour and freeze
- Add the mixture to your popsicle moulds and do so in uniform layers, being very careful to leave some room on top to enable it to expand. Pop sticks and freeze or freeze at least 6 hours or overnight (possibly) if you are patient.
Step 3: Melt the coating chocolate.
- Add the chocolate chips and coconut oil in a bowl that is safe at the microwave. Heat in 20-second intervals, stirring in between, until silky. (A double boiler may be used to have a more controlled melt, too.)
Step 4: Dip the popsicles
- When the popsicles have been completely frozen, take them out of the molds. When it is melted, be fast, and coat each one with the melted chocolate so that it is covered with it. That is the best part, the chocolate will harden within a few seconds due to the cold surface.
Step 5: Freeze again
- Store the soaked popsicles on a lined parchment tray and store them again in the freezer to dry thoroughly, a process of 15 minutes.