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Eskimo Pie Popsicles Recipe

TahiraJaved
Eskimo Pie Popsicles Recipe
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Close up of an eskimo pie popsicle with a bite taken out showing creamy vanilla center
TahiraJaved

Eskimo Pie Popsicles Recipe

These homemade eskimo pie popsicles pair creamy vanilla ice cream with a crisp, quick hardening chocolate shell for that classic snap on the very first bite. Made with just four ingredients, they come together with basic popsicle molds and no special equipment beyond a microwave or double boiler. Perfect for hot summer days, they store well in the freezer so a batch is always ready to grab.
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Prep Time 25 minutes
Freeze Time 4 hours
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Popsicles
  • 4 cups vanilla ice cream slightly softened
  • 8 popsicle sticks
For the Chocolate Shell
  • 2 cups 350g semisweet chocolate chips
  • 2 tablespoons coconut oil

Equipment

  • 8 Popsicle molds shapes and holds the ice cream as it freezes solid
  • 8 Popsicle sticks anchors each popsicle for easy dipping and eating
  • 1 Microwave safe bowl or double boiler melts the chocolate and coconut oil smoothly
  • 1 Parchment lined baking sheet catches drips and keeps dipped popsicles from sticking
  • 1 Freezer space needed for both the initial freeze and the final chocolate setting step

Method
 

  1. Scoop softened ice cream into popsicle molds and insert sticks.
  2. Freeze for at least 4 hours, until completely solid.
  3. Melt chocolate chips and coconut oil together until smooth.
  4. Release popsicles from molds using warm water.
  5. Dip each popsicle into the melted chocolate, coating evenly.
  6. Place on parchment paper and freeze 10 to 15 minutes to set the shell.

Notes

  • Freeze popsicles fully solid, at least 4 hours, before dipping for the best results.
  • Do not skip the coconut oil, since it is what gives the shell its signature quick hardening snap.
  • Work in small batches while dipping to keep the ice cream from softening too much.
  • Chill your popsicle molds briefly before filling to help the ice cream set faster and reduce melting.
STORAGE: Store wrapped individually in an airtight container in the freezer for up to 2 weeks.

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