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Chocolate Peanut Butter Ice Cream Pops
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!
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!
