Homemade Strawberry Chocolate Ice Cream Pops
Ingredients
Chocolate Shell
dark chocolate
275 g
Ice Cream Base
strawberries (frozen)
250 g
heavy cream 33% (cold)
500 ml
condensed milk
250 g
Instructions
Prepare chocolate shell
Place 25-30 g of chocolate into each 28 cm × 5.5 cm plastic bag, seal well and submerge in hot water for 10-15 minutes.
Prepare strawberries
Pulse the frozen strawberries briefly in a blender, leaving some small chunks.
Whip the cream
Whip the cold heavy cream on maximum speed until it just begins to thicken.
Make the ice cream mixture
Add the condensed milk to the whipped cream and mix with the hand mixer. Then fold in the strawberries with a spatula using gentle bottom-to-top motions.
Fill the bags
Spread the melted chocolate evenly inside each bag, open and fill with the strawberry-cream mixture.
Freeze the pops
Place the filled bags in the freezer for at least 2-3 hours until completely frozen.
Original recipe
Storage
Store in an airtight container or keep in original bags to prevent freezer burn. Best consumed within 1 month.
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