Homemade Eskimo Pie Popsicle Recipe
Eskimo Pie Popsicles, also known as Edy's Pie in the United States and Peters Original Choc Ice in Australia, is the best frozen treat invented in 1921 by schoolteacher Christian Kent Nelson. The vision behind this Eskimo Pie Popsicle Recipe was to blend chocolate and ice cream in a unique, irresistible frozen snack.
This snack gained popularity in the United States and became the favorite snack for children and adults. This iconic desert underwent a lot of transformations including name changes due to cultural sensitivities. The modern recipe allows you to create your own version at home by adding some personal touches like coating the popsicles with crunchy dry fruits, nuts, and sprinkles.
This smooth vanilla icecream center coated with a thick crunchy chocolate layer gives a delightful and timeless experience to desert lovers. It's a fun and easy-to-make treat for your children and adults. So try it and enjoy your moments.
Ingredients for Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
Ingredients for the Chocolate Coating:
- 2 cups semisweet chocolate chips
- ¼ cup coconut oil or vegetable oil
Equipment & Tools Required:
- Popsicle molds
- Popsicle sticks
- Whisk
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Freezing Time: 4-6 hours
- 2 Cup Heavy Cream
- 1 Cup Whole Milk
- 3/4 Cup Granulated Sugar
- 1 Tbsp Vanilla Extract
- 2 Cup Semi-Sweet Chocolate Chips
- 1/4 Cup Oil (Vegetable Oil or Coconut Oi)
- Prepare the Ice-Cream Base
- In a large bowl, mix 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tablespoon vanilla extract and whisk until the sugar dissolves.
- Refrigerate the mixture for at least 2 hours.
- Pour the chilled mixture into popsicle molds keeping a small gap for expansion.
- Insert the popsicle sticks and freeze for at least 4 hours or until solid.
- Prepare the Chocolate Coating
- Take a saucepan and melt 2 cups of semi-sweet chocolate chips with 1/4 cup of vegetable or coconut oil. Stir well until smooth.
- Let the mixture cool at room temperature.
- Chocolate Coating Popsicles
- Remove the frozen popsicles from the molds.
- Coat the popsicles in the melted chocolate mixture allowing the excess to drip off.
- Place the coated popsicles on the parchment-lined baking sheet.
- Refrigerate for another 20 min until the coating hardens.
Servings 4
Serving Size 1 Popsicle
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 22g111%
- Cholesterol 110mg37%
- Sodium 45mg2%
- Total Carbohydrate 28g10%
- Sugars 25g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Some to Twists to Enjoy this Homemade Eskimo Pie Popsicles
- Nutty Indulgence: Roll the freshly coated popsicles with crushed almonds, peanuts, or hazelnuts for an extra crunchy bite.
- Shower of Caramel: Add a drizzle of caramel sauce on the chocolate-coated popsicles and enjoy the twist.
- Salty Twist: To enjoy the real sweetness and gourmet touch, sprinkle a pinch of sea salt over the chocolate coating.
- Rainbow Crunch: To amaze your kids, roll the freshly coated popsicles in rainbow sprinkles or chocolate jimmies.
- Double Coating: Coat the already coated and frozen popsicles for a mouthful crunch and twist.
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Tips:
- Dissolve the Sugar Completely: For a smooth ice cream base, whisk the mixture until the sugar is completely dissolved.
- Chill the Ice Cream Base Thoroughly: For better freezing results, refrigerate the ice cream base for at least 2 hours.
- Leave Space in Molds: Ice cream expands on freezing, so leave some space in each mold to allow expansion.
- Customize the Recipe: Customize the recipe according to your mood or occasion for an extra twist.
- Melt the Chocolate Carefully: Use a double boiler to melt the chocolate. Always melt on low heat to prevent burning.
- Parchment Lining: Line the baking sheet with a parchment paper to avoid sticking.
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