Chocolate coating for ice cream pops

16 years ago

Hubby and little man got hooked since I bought the first box of mini coffee crisp two weeks ago. I don't mind them eating the little ice cream pops because they are small, only 50 ml each. The problem is, they are so darn expensive, $6 for a box of 10 (50 ml). I want to try making them at home. I can easily make the ice cream. But I have never tried making the chocolate coating. Can I just melt some dipping wafers, or do I have to add extra oil to thin it out for easy coating?

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Comments (9)

cookie8
16 years ago
This one is very good. From the dessert exchange.

Here is a link that might be useful: http://ths.gardenweb.com/forums/load/dessertex/msg041935089740.html?3
althetrainer
Original Author
16 years ago
Thanks cookie8! I have seen the very same "Magic Shell" recipe. Will it be the same if I use chocolate dipping wafers instead of chocolate chips? Did you use chips or wafers? I also want to make ice cream bars. You mentioned the ice cream melted very quickly. Did you mean when you dipped the bars into the warm chocolate? I have seen those kids at DQ dipping a cone of soft ice cream into the chocolate sauce and it worked like magic! Wonder if I can ever do the same at home...

Al
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I've made and like this one, although I do find that ice cream right out of the freezer is still more "soft serve" in texture. It's better if allowed to "ripen" in the freezer for a day or so. Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunk. Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturere's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours). This is one of Ann T's recipes, I love it but as Ashley pointed out "it's not chocolate". LOL Home Cookin 4.9 Chapter: Thibeaults Table Brown Sugar Pecan Ice Cream ============================ http://www.essetti.com/applncs/frznrecipes.htm#brsugar 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 3 cups heavy cream 1 cup pecan pieces . Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups. Servings: 4 Now, I gotta get out my ice cream machine. My favorite treat right now is my homemade yogurt mixed with some frozen fruit, sweetener if you want. Frozen yogurt. It freezes as hard as a rock, though! Annie
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Here is my favorite recipe: Chocolate Ice Cream Makes about 1 quart 2 cups heavy cream 3 tablespoons unsweetened Dutch-process cocoa powder 5 ounces bittersweet or semisweet chocolate 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1/2 teaspoon vanilla extract 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl. 2. Warm the milk and sugar in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath. 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) I usually make it with 1/2 cup toasted chopped almonds or hazelnuts and then use 1 tbsp of Amaretto or Frangelico (depending on the nut) instead of the vanilla. I add the nuts close to the end of the freezing cycle. I would call this a "double chocolate" ice cream, as the chocolate is very intense. You may not want nuts for a three year old, but consider it when making it for adults. I've made this recipe many times, and it is definitely my favorite. Sometimes I substitute three whole eggs for the five egg yolks, and that works also. Lars
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cookie8
16 years ago
Handling the ice cream, I found it melted very quickly, not so much because of the sauce. I also have a hard time working quick enough for ice cream rolls and cakes too. I just used chocolate chips and was pretty impressed with it. I tried a different recipe because I couldn't find this one and it was pretty bad - too much butter I think. I did use to work for DQ in my teen years and the dilly bars were easy because you use the ice cream machine and refreeze them then dip them. Kind of off topic but I love this story, I went to dip a cone and we kept the chocolate sauce right at the edge of the counter and I went to dip a cone and guess I held it in too long because when I pulled it out the ice cream plopped in it and splashed all over some kid who couldn't stand any closer (don't worry its lukewarm, if that, so no scalding, burns, nothing) but the the first thing I grabbed was the sundae rag, so not only was she covered in chocolate but also blueberry, pineapple, caramel. The mom was so mad she just left the store??? Whatever. I thought it was funny but what do you expect from a 16 yr old.
althetrainer
Original Author
16 years ago
Oh Cookie8, that's a funny story. The poor girl though.

Instead of chocolate chips I have bought dipping wafers. I probably will give it a try anyway. I think I am going to freeze the ice cream in popsicle molds. Once they are very cold I will dip the pops into the warm chocolate sauce. If that doesn't work, I will use your trick - ice cream balls. Regardless the shape, I am sure it will taste great! :-)

Thanks again.

Al
caliloo
16 years ago
Excellent! With warmer weather coming - this will come in handy!

Alexa
cookie8
16 years ago
I tried putting the ice cream in the molds and it got all stuck inside. Maybe lining them with parchment would help. I always planned on making more but figured I would use a scooper, flatten the "ball" a bit, insert a posicle stick, refreeze and dip and roll in crushed nuts.
mitchdesj
16 years ago
Dilly Bars !! you brought back a memory of my favorite DQ treat.
althetrainer
Original Author
16 years ago
Hey flattening the balls is a great idea. I should be able to get more nuts on it too. I still want to try the molds though. I probably can butter the molds before putting ice cream in. If they still stick all I need to do is to run some warm water outside the molds and they usually come out perfectly fine. It's the dipping part that I am not sure about... I need a very deep bowl to have enough chocolate sauce for that purpose. If I used my double boiler I would have to use tons of chocolate wafers. I don't have anything that is tall and microwaveable. Brain storming?

Al
cookie8
16 years ago
You don't have to fully dip it. You can spoon it over too and it turns out pretty good - unless you are going for perfection. I don't do that route often so I spoon.

Chocolate coating for ice cream pops

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Chocolate coating for ice cream pops

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cookie8

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