Chill out this summer with mint-infused chocolate ice pops
Ice pops are the season’s most refreshing frosty treat, and making them yourself is easier than you might think.
My cool, creamy mint and white chocolate recipe needs a bit of prep, but one bite and your family will be telling you exactly why they’re worth it: rich, homemade mint-infused ice cream, dipped in a thin layer of dark chocolate and chilled to perfection.
Mint Chocolate Ice Pops
Ricardo Tested
Mint ice cream
3/4 cup (180 mL) 35% cream
3/4 cup (180 mL) milk
1/2 cup (15 g) mint leaves, chopped
1/3 cup (70 g) sugar
1-1/2 tsp cornstarch
2 egg yolks
Chocolate sauce
6 oz ( 170 g) dark chocolate, chopped
1 tbsp (15 mL) refined coconut oil In a small pot, bring the cream and milk to a boil. Remove from the heat. Add the mint, cover and let infuse for 10 minutes. Strain, pressing on the mint.
In another small pot, off the heat, whisk together the sugar and cornstarch. Add the yolks and whisk until combined. Continue to whisk while adding the infused cream, mixing well.
Cook over medium heat, stirring constantly with a wooden spoon and scraping the sides and bottom of the pan, until the mixture begins to thicken enough to coat the back of the spoon, about 10 minutes.
Transfer to a bowl and cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for 4 hours, or place in an ice water bath to cool more quickly.
Pour the chilled mint cream into an ice cream maker and churn for 20 minutes, until thickened (see note).
Fill a piping bag with the ice cream and pipe into the moulds. Rap the moulds on the counter to remove any air bubbles, then place a stick in the centre of each ice pop.
Freeze for 6 hours or until the ice pop are firm.
Meanwhile, place the chocolate and coconut oil in a bowl and melt in the microwave for 1 minute. Stir until well combined. Let cool at room temperature (see note).
Before unmoulding, run the base of the moulds under warm water.
The ice pops need to be hard when dipped in the chocolate sauce. If they are too soft, place them in the freezer on parchment paper for 15 minutes before dipping them in the chocolate.
One at a time, dip them halfway into the sauce, letting the sauce drip down the sides once they are right side up. The ice pop is easier to dip when the chocolate is transferred to a tall, narrow container, like a drinking glass. Note: You can freeze the ice cream in an airtight container at this stage and serve it in a cone or bowl, with the sauce on top. The sauce will keep for 2 weeks in an airtight container at room temperature. If it hardens, microwave it for a few seconds.
Makes 4 to 6.