Chocolate-Lined Creamy Ice Pops

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Chocolate-Lined Creamy Ice Pops

Ingredients

For the Chocolate Shell:

  • 200g (about 2 bars) Nestlé Classic Chocolate (or any good quality milk or semi-sweet chocolate)

For the Creamy Filling:

  • 1 can (14 oz) Sweetened condensed milk

  • 1 box/can (7.5 oz) Table cream (or heavy whipping cream)

  • 3 cups Whole milk

  • 1 tbsp Vanilla extract (or vanilla bean paste for those authentic specks)

  • Optional: 1/2 cup crushed chocolate chip cookies or chocolate flakes (to match the speckled look in the photo)

Equipment Needed:

  • Ice candy bags (long, narrow food-safe plastic pouches)

  • A funnel or piping bag

Instructions

1. Prepare the Creamy Filling

  • In a large blender, combine the whole milk, sweetened condensed milk, table cream, and vanilla.

  • Blend for 1-2 minutes until completely smooth and slightly frothy.

  • Note: If you are adding crushed cookies or chocolate flakes to get that speckled look, stir them in by hand after blending so they don’t completely dissolve. Set the mixture aside.

2. Melt the Chocolate

  • Break the Nestlé chocolate bars into small pieces.

  • Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until completely smooth. (Alternatively, use a double boiler on the stove). Let it cool for just a minute so it’s not piping hot, but still very fluid.

3. Create the Chocolate Shell

  • Using a small spoon or a piping bag, insert about 1 to 1.5 tablespoons of melted chocolate into an empty ice candy bag.

  • Squeeze the outside of the bag to spread the chocolate evenly all around the inside, pushing it up towards the middle. Leave the top couple of inches clean so you have room to tie the knot later.

4. Fill and Tie

  • Before the chocolate has a chance to harden, place a funnel into the opening of the bag.

  • Pour your creamy liquid filling directly into the chocolate-coated bag. The liquid will push the chocolate out to the edges, creating a perfect inner lining!

  • Twist the top of the bag tightly to remove any trapped air, and tie a firm knot.

5. Freeze

  • Lay the filled bags flat on a baking sheet and place them in the freezer.

  • Freeze for at least 4 to 6 hours, or overnight, until completely solid.

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