Chocolate & Vanilla Swirl Ice Cream Pops

Step 1

Step 1 Ready a muffin tin with 12 cupcake liners.

Step 2

Step 2 In the bowl of a stand mixer, or using a bowl and a hand beater, beat together the sweetened condensed milk, salt, sugar and vanilla.

Step 3

Step 3 Add the heavy cream and beat until the mixture is fluffy and leaves a trail when you move it through the cream (beater marks in the mix).

Step 4

Step 4 Melt 1 cup of the chocolate over a double boiler or in the microwave in 20 second increments, and stir in 1/2 tsp coconut oil.

Step 5

Step 5 Divide the cream into two bowls and to one, add the cocoa.

Step 6

Step 6 The chocolate mixture will be thick and stiff, stir in a few tablespoons of heavy cream to loosen it and make it creamy again.

Step 7

Step 7 Add about 1/2 tablespoon of melted chocolate to the muffin liners, and smooth it up the sides a bit to give the pops a ‘wall’. Add the remaining melted chocolate to the cocoa ice cream and stir till blended. Stick the pan in the freezer for a few minutes, just to get the chocolate to harden.

Step 8

Step 8 Dollop the vanilla ice cream into the cups, followed by the chocolate (about 2-3 tablespoons each, in each muffin cup) and set in the freezer.

Step 9

Step 9 Melt the remaining 1/2 cup chopped chocolate and spoon 1/2 tablespoon of melted chocolate onto the top of the ice cream, smoothing it around as much as you can (it’s ok if it mixes a bit with the ice cream).

Step 10

Step 10 Position the popsicle sticks in the center and freeze the pops.