The cream and chocolate popsicles are delicious and easy to prepare at home, a perfect idea for summer. No ice cream maker, no eggs, with only 6 ingredients to make them (but the essential ingredients are just 3, namely cream, condensed milk, and chocolate. The other 3 are used to flavor and decorate the popsicles!) These cream popsicles covered with a generous layer of chocolate and almonds are reminiscent of the most famous popsicles on the market like the Magnum or Cremino. But with just a few tools and ingredients, we can prepare excellent popsicles at home to always have on hand in the freezer!
The preparation is very simple: whip the cream with a few drops of vanilla essence using an electric whisk or stand mixer, add the condensed milk, and pour into the appropriate molds with the stick. Leave in the freezer for at least 3 hours or until they solidify, then dip them in melted chocolate with chopped almonds or other nuts.
A soft ice cream core and a crunchy chocolate shell, these cream and chocolate popsicles are so simple to make and so good that we recommend always keeping them in the freezer so that for snacks, a snack or for dessert after a meal they will be ready to enjoy!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Making Cream and Chocolate Popsicles
- 1 cup heavy whipping cream
- 2/3 cup condensed milk
- 7 oz dark chocolate
- coconut oil (or sunflower seed oil)
- 3.5 oz almonds
- vanilla essence (or vanilla extract)
Tools for Making Cream and Chocolate Popsicles
- Electric Whisks
- 8 Molds
- 8 Popsicle Sticks
- 1 Spoon
- 1 Freezer
Steps for Making Cream and Chocolate Popsicles
Start preparing the Cream and Chocolate Popsicles by whipping in a stand mixer or a bowl with an electric mixer, the cream to which you have added a few drops of vanilla essence. Whip until stiff peaks form.
Add the condensed milk and mix well to combine.
Pour the obtained mixture into the appropriate molds, insert a stick into each, and place in the freezer for at least 3 hours or preferably overnight.
Melt the chocolate in a bain-marie or in the microwave, adding a bit of coconut oil to make it smoother and more fluid. Chop the almonds and add them to the chocolate.
Demold the cream and chocolate popsicles from their molds.
Dip them in the chocolate that is not too hot and, as they are ready, place them on a tray lined with parchment paper.
If you like, you can add more chopped almonds before the chocolate completely hardens. At this point, the popsicles are ready!
Simo and Cicci Recommend
You can store the Cream and Chocolate Popsicles for up to 1 month in the freezer.
You can use 4 large molds instead of mini molds.
As you dip the popsicles in chocolate, it is preferable to keep them in the freezer as they tend to melt quickly.
FAQ (Frequently Asked Questions)
What chocolate is best to use for coating?
Whichever you prefer, both dark, white or milk will do.
If you don’t have condensed milk available, what can you substitute it with?
Actually, we can make it at home. In this article you will find the doses and procedure to make it from a base of milk and sugar.
