Chocolate Coated Peanut Butter Ice Cream Pops

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As soon as I saw these viral ice cream choco bars, I knew I had to make them and put my own spin on them. This is the first actual trend that I ever felt drawn to because that snap of the thin chocolate shell over a baton of homemade ice cream seems so appealing. These Chocolate Coated Peanut Butter Ice Cream Pops feature a no churn peanut butter ice cream core that you don't need any fancy equipment to make. The ice cream itself is addictively good with an irresistible salty & sweet flavor balance, and if you love the combination of peanut butter and chocolate, then you will absolutely love this! It's so smooth and creamy with a cracking chocolate shell that is so satisfying to eat. If you love making ice cream treats at home, try my No Churn Peanut Butter Espresso Fudge Ice Cream.

WHY THIS RECIPE WORKS

Easy to make - all you need are a few simple ingredients to make no churn ice cream and it takes less than 15 minutes to prepare.
Whole ingredients - my no churn ice cream base uses pure cream, yogurt and milk ingredients unlike a lot of "frozen dessert" products on the market that use hydrogenated oils to make them more affordable.
Rich peanut butter ice cream - if you love peanut butter, you will go bonkers over this rich creamy taste! It has a subtle saltiness that is irresistible.
Smooth and creamy - the texture is so creamy thanks to the high fat content of the cream, as well as the protein and fats from the peanut butter. It is not icy at all even though we're not using an ice cream maker. The sweetened condensed milk and peanut butter provide enough solids to interfere with large ice recrystallization.
Cracking chocolate shell - the outer shell that snaps is so satisfying and it is nice and thin as we can control how much goes into each popsicle bag. Use pure dark chocolate for the best flavor.

peanut butter ice cream choco bars broken in half showing creamy peanut butter ice cream filling — Screenshot

INGREDIENTS FOR PEANUT BUTTER ICE CREAM POPS

Cream - you'll need whipping cream which has 35% milk fat content to whip to nice soft peaks.
Condensed milk - sweetened condensed milk is usually sold in cans and adds solids in the form of concentrated milk proteins and sugars that will help reduce the melting point of the ice cream as well as prevent ice re-crystallization.
Peanut butter - I use creamy or smooth peanut butter, and I recommend using the emulsified kind that you don't need to stir. Natural peanut butter doesn't get quite as smooth and thick so it will not have the same stabilizing effect on the ice cream base.
Yogurt - I use whole milk plain yogurt with 3% milk fat content. This adds tanginess and cuts the richness. The cultured dairy flavor also gives this ice cream a very subtle cheesecake type of flavor that I love!
Vanilla extract - use the best vanilla here as it will really shine.
D ark chocolate - use pure dark chocolate for the cracking shell.

peanut butter espresso fudge no churn ice cream

STEP-BY-STEP INSTRUCTIONS: HOW TO MAKE CHOCOLATE COATED PEANUT BUTTER ICE CREAM POPS

STEP 1). Make the ice cream base. Combine sweetened condensed milk and peanut butter in a medium bowl and mix until smooth. Add yogurt and vanilla extract and mix it in thoroughly.
STEP 2). Whip cream. Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms soft peaks. This will take 2-3 minutes on medium-high speed.
STEP 3). Mix in base mixture. Add the peanut butter mixture to the bowl with the whipped cream and fold it together until evenly blended. Set it aside in the fridge.
STEP 4). Prepare the ice pop bags with chocolate. Add 1 oz (28g) of chocolate chips to each resealable ice pop bag. Seal them closed and place them in a bowl so that the top where it seals is hanging out of the bowl. Ensure there are no leaks in the bags. Bring a kettle of water to the boil, then let it cool for 5 minutes so it isn't too hot, then pour the hot water into the bowl just enough so that it covers the bag where the chocolate is. Let it stand for 2 minutes to melt the chocolate, then remove the bags and use your fingers to spread the chocolate out in the bags so you have full coverage.
STEP 5). Fill with peanut butter ice cream. Place the peanut butter ice cream into a large piping bag and snip off the tip. Open the ice pop bags with the melted chocolate inside and insert the tip of the piping bag completely so it is at least an inch deep. Apply pressure to fill the bags with ice cream, slowly lifting the piping bag up and out as the bag becomes full.
STEP 6). Freeze. Seal the top closed, wipe it clean and transfer to a baking tray or other flat dish. Repeat with the remaining ice pop bags and then freeze flat for at least 3 hours. When ready to serve, open the bag and pull it down to remove it halfway so that you can still hold the bottom half cleaning, and enjoy!

peanut butter ice cream choco bars in plastic popsicle molds

EXPERT TIPS FOR ICE CREAM POPS

Whip the cream to soft peaks. At this stage, the cream has enough air while still being creamy. Whipping further to stiff peaks can make the cream a bit grainy and give ice cream a slightly "drier" texture.
Use cold cream. Cold cream whips faster and more efficiently to hold more air.
Whip on medium to medium-high speed. Whipping on high speed incorporates large air bubbles, while whipping on medium speed incorporates small air bubbles for a finer structure and smoother texture.
Freeze sufficiently. Allow the ice cream pops to freeze sufficiently for at least 2 hours.
Use pure dark chocolate. Pure chocolate contains only cocoa butter as the fat source and does not contain any vegetable oils like palm oil or coconut oil. It will create the best snappy shell and best flavor.

TOOLS YOU NEED TO MAKE CHOCOLATE ICE CREAM POPS

Resealable popsicle bags - the original recipe uses these disposable ice pop bags so you get a thin shell and a fully handheld ice cream bar. However, you can also use these stainless steel popsicle molds, these silicone molds that come with wooden sticks or these ones with reusable sticks, then dip them in a mixture of melted chocolate and coconut oil (for fluidity) after they set.
High speed blender - you can also use a high speed blender to mix all ingredients at once. Just be sure to mix on medium speed so you do not over-whip the cream. I absolutely love this Cuisinart blender. It is so powerful with a strong motor. I think it's just as good as a VitaMix and more than half the price. It's handy for whipping cream for no-churn ice cream, however you can also use an electric mixer.

RECIPE FAQ

How to store no churn ice cream?

If you have extra ice cream you can store it in an airtight container in the freezer. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container or covering the pan to help prevent ice crystals from forming.

How long does it take for the ice cream choco pops to freeze?

These ice cream pops take at least 3 hours to freeze solid.

How long do these ice cream choco pops last?

These ice cream cream pops will keep in the freezer for up to 2 months.

Can I use popsicle molds for choco pops?

The original recipe uses these disposable ice pop bags, but you can also use these stainless steel popsicle molds, these silicone molds that come with wooden sticks or these ones with reusable sticks. In that case, pour the ice cream into the molds, let it freeze solid then release them from the molds and dip them in a mixture of melted chocolate and coconut oil (for fluidity).

Looking for more recipes that don't require an oven? Try these:

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Video

Chocolate Peanut Butter Ice Cream Pops

Christina Marsigliese, Food Scientist MSc.

These chocolate shell ice cream pops feature a creamy peanut butter ice cream core coated in a thin dark chocolate shell. It's a no churn ice cream base which means you don't need any fancy equipment to make them. It has an irresistible salty & sweet flavor, and if you love the combination of peanut butter and chocolate, then you will absolutely love this!

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Prep Time 15

Chill Time 2

Servings 5 ice cream pops

Ingredients

Peanut Butter Ice Cream filling:

⅓ cup (80ml/110g) sweetened condensed milk
¼ cup ()60g peanut butter
⅓ cup (80ml) full fat plain yogurt
½ teaspoon pure vanilla extract
¾ cup (180ml) 35% whipping cream

Chocolate Shell:

5 oz (142g) semisweet dark chocolate

Instructions

Make the ice cream. Combine sweetened condensed milk and peanut butter in a medium bowl and mix until smooth. Add yogurt and vanilla extract and mix it in thoroughly.
Place cold cream in a medium bowl and use an electric hand mixer (or a stand mixer fitted with a whisk attachment) to whip it until it forms soft peaks. This will take 2-3 minutes on medium-high speed.
Add the peanut butter mixture to the bowl with the whipped cream and fold it together until evenly blended. Set it aside in the fridge.
Prepare the ice pop bags. Add 1 oz (28g) of chocolate chips to each resealable ice pop bag. Seal them closed and place them in a bowl so that the top where it seals is hanging out of the bowl. Ensure there are no leaks in the bags. Bring a kettle of water to the boil, then let it cool for 5 minutes so it isn't too hot, then pour the hot water into the bowl just enough so that it covers the bag where the chocolate is. Let it stand for 2 minutes to melt the chocolate, then remove the bags and use your fingers to spread the chocolate out in the bags so you have full coverage.
You can also melt chocolate in a bowl over a double boiler, then carefully spoon or pipe it into each bag. This method is a little messier but it works great. If you have a squeeze bottle, this is a great use for it.
Place the peanut butter ice cream into a large piping bag and snip off the tip. Open the ice pop bags with the melted chocolate inside and insert the tip of the piping bag completely so it is at least an inch deep. Apply pressure to fill the bags with ice cream, slowly lifting the piping bag up and out as the bag becomes full.
Seal the top closed, wipe it clean and transfer to a baking tray or other flat dish. Repeat with the remaining ice pop bags and then freeze flat for at least 3 hours. When ready to serve, open the bag and pull it down to remove it halfway so that you can still hold the bottom half cleanly, and enjoy!