Peppermint Ice Cream Pops

Peppermint Ice Cream Pops
Prep Time
2h 35 min
6 servings

These festive red-and-white minty pops are the perfect ending to a Christmas in July party… or any summer meal.



1 ½
cups white chocolate chips (one 12-oz bag)
tsp coconut oil
drops Christmas red gel food colouring
pt mint chocolate chip ice cream, softened until scoopable
peppermint candies, finely crushed



Special equipment: six 3-ounce disposable paper cups; 6 ice-pop sticks

Step 1

Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil.

Step 2

Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food colouring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.

Step 3

Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.

Step 4

Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.

Step 5

Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.

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