These Chocolate Ice Cream Pops Are So Easy to Make! (No Machine, No Mold)

Sift together 18g unsweetened cocoa powder and 45g powdered sugar.

Stir to combine the cocoa powder and powdered sugar.

Chop or use chips of 150g semi-sweet chocolate.

Heat 120g cream (about 35% fat) until hot, then whisk it with the chocolate until smooth.

If small pieces of chocolate remain, microwave the mixture for 15–20 seconds and whisk again until fully melted.

Allow the chocolate mixture to cool completely at room temperature or in the fridge for a few minutes.

Line a 15x15cm square pan with plastic, lightly wetting the pan first so the plastic sticks better.

In a separate bowl, mix 120g cold cream (about 35% fat) until soft peaks form, being careful not to overmix.

Ensure the chocolate mixture is at room temperature or slightly chilled before adding the whipped cream in 2 to 3 portions, folding gently after each addition.

Arrange 8 Biscoff cookies at the bottom of the lined pan and pour the ice cream mixture on top.

Place 8 more Biscoff cookies on top, aligning them with the ones at the bottom.

Freeze for about 3-4 hours until the ice cream is firm enough to cut but still soft in the center for inserting popsicle sticks.

Cut the mixture into 8 bars, following the placement of the cookies, and insert a popsicle stick into each bar.

Cover the bars with plastic wrap and return them to the freezer for 8 to 12 hours, or overnight, until fully frozen.

Microwave about 150g of semi-sweet or milk chocolate in 30-second intervals, stirring until melted and smooth.

Add 14g of vegetable oil or coconut oil to the melted chocolate.

Transfer the melted chocolate to a tall, narrow glass for easier dipping.

Let the melted chocolate cool to almost room temperature to avoid melting the ice cream.

Quickly dip the bars into the chocolate, letting the excess drip off, and place them on parchment paper.

Sprinkle crushed Biscoff cookies on top immediately before the chocolate sets (optional).

Coat the bars in two batches, using 150g of chocolate and one tablespoon of oil for each batch, keeping the bars in the freezer while preparing the second batch.

Store the ice cream pops wrapped in plastic wrap in an airtight container or freezer bag in the freezer for up to 2 months.

Equipment Needed

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Dietary

Allergens