Chocolate Ice Cream Pops
Creamy and rich chocolate ice cream pops, perfect for hot summer days and customizable with your favorite toppings.
Ingredients
For the Ice Cream Base
- 2 cups full-fat milk Use full-fat for creamier texture.
- 1/2 cup sweetened condensed milk
- 1/4 cup milk powder
- 2 tbsp unsweetened cocoa powder Add more for a stronger chocolate flavor.
- 80 g dark chocolate, melted Melt before adding to mixture.
- 2 tbsp granulated sugar Optional.
- 1/4 tsp cardamom powder
- 1 tsp cornstarch mixed with 2 tbsp milk Used to thicken the mixture.
For Toppings
- 2 tbsp chopped pistachios or almonds For added crunch.
- to taste Extra melted chocolate drizzle, crushed pistachios, chocolate shavings For serving.
Instructions
Preparation
- In a saucepan over medium heat, combine the full-fat milk and condensed milk. Stir continuously until warm.
- Add the milk powder and cocoa powder, whisking until smooth and lump-free.
- Stir in the melted dark chocolate and optional sugar. Mix until rich, glossy, and fully combined.
- Add the cardamom powder. Pour in the cornstarch slurry and continue cooking for 4–5 minutes, stirring constantly, until the mixture thickens slightly.
- Remove from heat and let the chocolate kulfi mixture cool completely.
- Stir in chopped pistachios or almonds. Pour the mixture into kulfi molds or small paper cups. Insert popsicle sticks.
- Freeze for 6–8 hours or overnight.
- To release the kulfi pops easily, run the molds under warm water before serving.
- Drizzle with melted chocolate and sprinkle with extra pistachios.
Notes
Store chocolate ice cream pops in the freezer in an airtight container. They can last for up to two weeks if kept frozen properly. Let them sit for a few minutes at room temperature before serving.