Eskimo ice cream

Votes: 2

Time: 10 minutes plus setting time
Complexity: easily
Servings: 6

Ice cream is one of the oldest delicacies; it's believed that icy desserts were served in China as early as 2000 BC. However, the popsicle, so beloved by many, wasn't invented until 1920 in America. It was invented by Danish immigrant Christian Nelson, thus answering one of the biggest children's questions: "What should I choose: chocolate or ice cream?" This delicacy even has its own official holiday—Pop-Skimmed Ice Cream Day, celebrated on January 24th, as that's the day the patent for its recipe was filed.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 containers of 500 ml ice cream
250 g semi-sweet chocolate drops
0.5 cup refined coconut oil*
1/4 tsp vanilla extract, optional
Special equipment: 6 wooden popsicle sticks

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ice cream, semi-sweet chocolate, chocolate chips (granules), vanilla extract

Cooking the dish according to the recipe:

Line a baking sheet with parchment paper and place in the freezer.
In a medium microwave-safe bowl, combine the chocolate chips, coconut oil, and vanilla extract. Microwave in 15-second increments, stirring occasionally, until the chocolate is 3/4 melted. Remove and stir until the chocolate has melted the remaining pieces.

Note *

If you want the chocolate glaze to have a coconut flavor, use extra virgin or cold-pressed coconut oil instead of refined coconut oil..

Remove two containers of ice cream from the freezer. Using a serrated knife, cut a thin slice off the side so that the container can be placed flat on a cutting board. Lay the container on its side and cut it into three equal round pieces.
Insert wooden skewer sticks and dip them into the melted chocolate. Place on a chilled baking sheet. Let the glaze set in the freezer for 30 seconds and enjoy, or wrap each popsicle in plastic wrap and freeze for up to 2 weeks.

Store the remaining chocolate in the refrigerator and melt it for use in banana splits, ice cream sandwiches, chocolate-covered cookies, or another batch of popsicles. For a thicker coating, dip the ice cream again..