CHOCOLATE COVERED ICE CREAM BARS/POPS

Ingredients:

1 recipe simple vanilla ice cream (click on Link to go to recipe)

Chocolate coating:

8 oz. premium chocolate, chopped

½ cup roasted almonds (optional)

Directions:

Pour ice cream into ice cream molds or plastic cups with plastic spoons inserted and aluminum foil over the top of the cup – with a slit cut out for the spoon to come through.  A popsicle stick will work in place of a plastic spoon, too.  FREEZE FOR 7 HOURS or until the ice cream is hard enough to come out of the molds or plastic cups and keep its shape.  In a double boiler or heavy saucepan, melt chocolate on low, stirring continuously, until it is nearly melted.  Remove from heat and continue stirring.  The chocolate will continue melting as you stir.  Let the chocolate cool a bit, but continue stirring it occasionally as it cools.

Remove the ice cream from the freezer individually. Run warm water over the molds to loosen and gently pull the mold off of the ice cream.

With a teaspoon, soup spoon or spatula, spoon chocolate over ice cream. (if desired, sprinkle almonds on chocolate).  Return to the freezer to let set, (3 minutes).  Enjoy.

Ice Cream Pop Molds

Filling Ice Cream Pops

Adding Lid  to Ice Cream Mold

Ice Cream Mold filled and all put together

Ready to Freeze

Chopped Chocolate

Melted Chocolate

Running Warm Water over Mold

Ice Cream Out of Mold

Chocolate Covering

Set and ready to Eat

Using a Plastic Cup as a Mold with Foil and Plastic spoon

Foil Removed

Ice Cream Out of Cup Mold and Ready to add chocolate