Jennifer Causey
Yield
Makes 10

We have a secret: you can melt ice cream or sorbet, refreeze it in pop molds and call it your own. We won’t tell. Do that with your favorite flavors then dip in this homemade magic shell. It’s a simple mixture of semisweet chocolate and coconut oil that’s liquid when warm, but solidifies to a crispy chocolate shell when cold. We like the salty chopped peanuts on top but you could use whatever nuts you like. Sesame seeds could be tasty, especially with a salted caramel ice cream base, or try strawberry ice cream and rainbow sprinkles for pretty in pink pops. (Psst: you can make the magic shell with white chocolate too).

How to Make It

Step 1

Divide sorbet among 10 3-ounce ice pop molds.

Step 2

Insert sticks and freeze 
until firm, at least 4 hours and up to 1 week. Dip molds in cold water to soften very slightly and remove pops. Transfer to 
a parchment-lined baking sheet and refreeze until firm, about 30 minutes.

Step 3

Meanwhile, combine chocolate and oil in a medium bowl and set over a medium pot filled with an inch of simmering water. Stir until chocolate 
and oil are melted and smooth, about 4 minutes. Remove bowl from pot and set aside to let cool to room temperature, about 20 minutes.

Step 4

Transfer chocolate mixture 
to a widemouthed juice glass 
 or small liquid measuring cup. Quickly dip a pop into cooled chocolate and sprinkle with peanuts. Return to parchment and repeat with remaining pops. Place in the freezer as soon as possible. Keep frozen until ready to serve.

Chef's Notes

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Ratings & Reviews

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