Homemade Eskimo Pie Popsicle Recipe
Creamy homemade Eskimo Pie popsicles feature velvety vanilla ice cream dipped in crisp chocolate, just like the classic treat – but better! This easy 6-ingredient recipe lets you skip preservatives and customize flavors (mint, cookies & cream, or vegan versions). With just 15 minutes active prep and a few freezer hours, you'll enjoy
Equipment
- Popsicle Molds
- Mixing bowls
- Whisk
- Double Boiler
- Measuring Tools
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream (or full-fat coconut milk for a dairy-free version)
- 1 cup whole milk (or almond milk as a substitute)
- ½ cup granulated sugar (adjust to taste)
- 1 tbsp vanilla extract
- A pinch of salt (enhances flavor)
For the Chocolate Coating:
- 1½ cups dark or semi-sweet chocolate chips
- 2 tbsp coconut oil (makes the shell crispier)
Instructions
Step 1: Prepare the Ice Cream Mixture
- In a mixing bowl, whisk together the heavy cream, milk, sugar, vanilla, and salt until fully combined.
- Taste and adjust sweetness if needed.
- Leaving a small amount of room at the top for expansion, pour the mixture into popsicle molds.
- Put the sticks in and freeze for at least six hours, preferably overnight.
- Pro Tip: For extra creaminess, churn the mixture in an ice cream maker for 15 minutes before freezing.
Step 2: Make the Chocolate Shell
- Melt chocolate chips and coconut oil together using a double boiler (or microwave in 20-second bursts, stirring in between).
- Let the melted chocolate cool slightly (but not harden).
Step 3: Dip & Decorate
- Remove popsicles from molds (run warm water over the outside if they’re stuck).
- Dip each popsicle into the chocolate quickly, letting any excess drip off.
- Before the chocolate sets, sprinkle with the toppings, if using.
- Place on parchment paper and freeze for 10 minutes to firm up.