The Eskimo Pie became one of America’s first chocolate-covered ice cream bars in the early 1920s. It was created to combine two favorite treats — creamy ice cream and a crisp chocolate shell — into one convenient dessert. Over the decades, it gained massive popularity because of its simple yet indulgent flavor. Today, making a homemade version allows you to enjoy the same nostalgic taste while controlling ingredients, sweetness, and quality for a fresher dessert experience.
If you love chocolate and ice cream together, this homemade Eskimo pie popsicle recipe is about to become your new favorite treat. These bars feature smooth vanilla ice cream coated in a rich, snappy chocolate shell that cracks perfectly with every bite. The best part? You only need a handful of ingredients and minimal effort to recreate this classic dessert at home. No preservatives, no artificial flavors — just pure creamy goodness.
In a large bowl, whip the Heavy Cream using a hand mixer until stiff peaks form. This step creates the light, airy texture that makes the popsicles creamy instead of icy.
Gently fold in the Sweetened Condensed Milk, Vanilla Extract, and a pinch of Salt. Mix slowly to keep the whipped cream fluffy.
Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert sticks and smooth the surface.
Freeze for at least 6–8 hours, preferably overnight, until the popsicles are completely solid.
Combine Chocolate Chips and Coconut Oil in a microwave-safe bowl. Heat in 20-second intervals, stirring each time until fully melted and glossy.
Remove popsicles from molds and immediately dip them into the melted chocolate. The shell will harden within seconds, creating that classic snap.
Place coated popsicles on parchment paper and freeze for another 10–15 minutes before serving.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.