There is nothing better than a refreshing chocolate ice cream pop to treat yourself when the weather turns warm.
Makes 4-6 ice pops
INGREDIENTS
2 1/2 tablespoons cornstarch
2 1/2 cups milk
1/4 cup light brown sugar, packed
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
A pinch of salt
1/2 cup bittersweet chocolate chopped (70% cocoa)
Topping
1/2 cup chocolate, chopped. (use whatever you like)
Handful coarsely chopped pistachio
DIRECTIONS
1. Start by whisking the cornstarch with 3 tablespoon of milk in order to make a paste. Set aside. In a small saucepan mix together the remaining milk, sugar, cocoa powder, vanilla extract and salt, put over the medium heat and bring to a boil.
2. Take the saucepan off the heat and add the cornstarch paste into the chocolate mixture and whisk until smooth. Bring back the pan over the heat and continue whisking until the mixture thickens for about 1 minute.
3. Turn off the heat and add the bittersweet chocolate chopped whisking until well combined.
4. Slightly let to cool the mixture before pouring into the ice pop moulds. Freeze for 1 hour and insert the ice stick and freeze another 3 hours.
5. Get the ice pop moulds from the freezer and dip each moulds into a glass of warm water.
Glaze
1. Melt the chocolate in the microwave or in a bowl over simmering water. Dip the top of each ice pop in the melted chocolate and let it run over the ice pop. You should do it as quick as you can because the chocolate will get hard immediately.
2. Top with chopped pistachios.
Serve the ice pop straight from the freezer and storage in the freezer into a plastic bag.
Enjoy!
Recipe adapted from Lomelino's ice cream
If you made a recipe from this blog, and you post it on IG make sure to tag me. I will pleased to see your creations.
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