These ice cream pops are meant for those days when the thermometer hits 30°C (86°F ) in the summer. It must be the Kiwi in me, but on days like that, I expect people to get out of work and for life – as we know it – to come to a screeching halt. Because in that part of the world, 30°C is often deemed too hot for productivity (well, at least in the south island of New Zealand). Where I live now on the other hand (mid-Missouri), that’s a fairly mild summer day.
But whatever the temperature, summer won’t be summer without those warm, sunny days and those were the days that used to bring the best out of my dad. He’s fantastic on the barbecue and I have some fond memories of delicious BBQ chicken, chicken kebabs, lamb and baked potatoes that he used to make. But as a kid, there was something else that I looked forward to even more during those summer gatherings and parties. And that was the ice cream and all the other frozen treats!
So today, I’m going to share with you a super fun idea for a Froyo and Ice Cream pops bar with a Chocolate Dipping station! Perfect for kids’ parties, fourth of July celebrations, or anything fun and summer!
In my last post from Monday, I talked about my days working at a movie theater in New Zealand, where my friend Rachel and I, got our daily work out by rolling out ice cream scoops to go on top of cones (two scoops per cone), then freezing them, dipping them in chocolate and finally covering them with chopped nuts.
Although the dipping was always fun, scooping the ice cream does get tedious after about a 100 of them.
So instead of cones, I thought popsicle sticks would be kind of more fun for a summer party. This way you can use smaller scoops of ice cream or frozen yoghurt, perfect for kids or even adults who may have consumed one too many burger or hot dog! 🙂
One of my absolute favourite things about these ice cream pops is the swirls! And it’s so easy to get those patterns too. You can buy a tub of neapolitan ice cream OR do what I did in this how to make frozen yogurt post from last week. Take three of your favourite flavours and colours of ice cream and freeze them side by side in a wide tin (I used a loaf tin). Once frozen, you can use a mini scoop (or cookie scoop) to get fun, multi-coloured (and multi-flavoured!) scoops! 🙂 Who could say no to that??
Once these are completely frozen – they are ready to be dipped in chocolate magic Shell (or white chocolate magic shell – these can easily be made to be gluten free and vegan as well). And then all of your favourite fixings and toppings on top of that!
Use red, white and blue sprinkles if you’re celebrating fourth of July.
Or if it’s a kid’s birthday party, maybe the birthday boy’s/girl’s favourite colours?
And maybe nuts or nougat or coconut flakes?
Or if you’re like me… LOTS of chocolate sprinkles AND hundreds and thousands!
For these ice cream pops, you will need the recipe for chocolate magic shell (with or without raspberry).
And if you’d like to make your own froyo, here is my recipe on how to make frozen yogurt. 🙂 But you can get store-bought frozen yoghurt or ice cream too.
Recipe
Froyo & Ice Cream Pops with Chocolate Dipping Station
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 1 tub of ice cream at least 2 lbs, homemade frozen yogurt or a combination of flavours and colours for a swirl effect (recipe link above)
- 1 recipe for Chocolate Magic Shell
- Popsicle sticks
- Your choice of toppings – red white and blue Sprinkles
- Rainbow sprinkles or hundreds and thousands
- Chopped nuts
- Crushed Oreos
- Chocolate sprinkles
Instructions:
- To get swirled scoops of ice cream/froyo – when the ice cream flavours you picked have slightly softened/thawed, scoop them out and pack them side by side in a tin (I used a loaf pan). Let them freeze completely.
- Line a baking sheet with parchment paper and get the popsicle sticks ready. When the ice cream has re-frozen, scoop out small scoops of ice cream, making sure to get a mix of all the flavours. Use your hands to pack and shape the scoop into a small ball (about 2 inches wide)
- Place the ice cream/frozen yoghurt scoops on the baking sheet and insert a popsicle stick into the middle of each one. Work quickly to roll out as many ice cream pops you will need (I made about 20).
- Let the ice cream/froyo pops freeze overnight, until they are completely hardened.
- To set up the dipping stations, place the Chocolate Magic Shell in a deep container and the toppings in smaller bowls next to it.
- Let your guests dip their ice cream/froyo pops into the chocolate magic shell sauce and choose their toppings before the shell gets hardened. Kids (and some adults) may likely need supervision! 🙂
- Alternatively, you can dip and sprinkle the pops with various toppings and store them in the freezer (as mentioned below in the text) until ready to serve.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
This is such a fun and cool idea and if you have little kids, I’m sure they would love it. If they don’t…well then, tough luck to you. 🙂 My husband and I certainly had a great, nostalgia filled time with these and we cleaned out an entire tray of froyo pops covered with chocolate magic shell and sprinkles in a matter of days. We plan to do this many more times this summer!
Another easy way to store these is in your cupcake tin with cupcake liners as you can see below. This way you can make the pops in advance and store them in the freezer, for later. 🙂
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