Chocolate Pudding Ice Pops
My Mug Ice Cream Maker
$29.99
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Ingredients
Ice Cream Base
1 cup whole milk
1 packet gelatin (1 ¼ teaspoons)
¼ cup white sugar
¼ teaspoon kosher salt
⅔ cup semisweet chocolate chips
Magic Shell
1 cup semisweet chocolate chips
3 tablespoons refined (not virgin) coconut oil, measured when solid
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Instructions
Ice Cream Base
Whisk together milk and gelatin to dissolve any lumps. Let sit and soak for 5–10 minutes until fully smooth. Transfer to a small pot and bring to a simmer.
Add sugar and salt. Add chocolate chips and continue stirring until melted and smooth. (Chocolate will first seize when melting but will eventually melt down and incorporate into the milk.) Let boil for one minute, then remove from the heat.
Evenly divide the mixture among the molds of the Ice Pop Container. Top each mold with an Ice Pop Stick. Place the Ice Pop Container into the freezer and freeze for at least 8 hours.
Magic Shell
Microwave chocolate chips in 15-second bursts until melted, about 1 minute total. Microwave coconut oil until melted, approximately 30 seconds. Stir together until smooth.
Let the ice pops thaw for 1–2 minutes for easy removal from molds. When the shell mixture is still warm, dip ice pops in, pull out, and quickly dip in desired toppings before the magic shell hardens.
Serve and enjoy this magical choco treat!
