Chocolate Covered ginger Ice Cream Pops

Lynnda Cloutier


A little work, but worth it.


★★★★★ 1 vote


  • 2/3 c
    whole milk
  • 1 1/3 c
    heavy cream
  • 1/3 c
  • 1/4 c
    thinly sliced peeled fresh ginger
  • 2
    egg yolks
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    freshly squeezed lemon juice
  • 1 lb
    bittersweet chocolate, finely chopped
  • 3 Tbsp
    coconut oil

How to Make Chocolate Covered ginger Ice Cream Pops


  1. In medium pan, mix the milk, cream, sugar and ginger. Bring to just below a simmer. The milk mixture will be steaming but not bubbling, over medium heat, stirring to dissolve sugar. Remove from heat and let stand for 15 minutes to infuse the cream mixture with the flavor. In small bowl, beat egg yolks lightly to blend. Whisk 1/2 cup of the hot cream mixture into the yolks. Pour egg yolks mixture into the pan. Put over low heat and cook, stirring constantly until custard thickens just enough o lightly coat the back of a spoon. Do not let it boil. Remove from heat and pour through a fine mesh strainer into a medium bowl. Discard ginger. Refrigerate the custard or put in an ice bath until cold, about 2 hours. Stir vanilla and lemon juice into the custard. Pour custard into ice pop molds and insert sticks. Freeze until firm, at least 8 hours and preferably overnight. Generously grease a wire rack. Put the rack on a baking sheet and chill in freezer. Unmold pops by running hot water into large bowl and submerging the molds to just below the rim for a few second. Gently pull sticks to remove pops and place them on the wire rack in freezer. Fill a pan with a few inches of water and bring to a simmer. Mix the chocolate and coconut oil in heatproof bowl that will fit on top of the pan without the bottom of the bowl touching the water. Turn off heat and put the bowl over the hot water. Stir frequently with a flexible spatula so that the chocolate melts evenly. Keep the chocolate warm while you work. You may need to remove the bowl from the heat, reheat the water and replace the bowl once or twice during the process of coating the pops. The chocolate mixture should stay thin and liquid. Remove pops from freezer. Working quickly with one pop at a time, spoon warm chocolate over the facing side, lifting the pop by the stick and tilting it to let the chocolate roll off and coat the sides evenly. Put each pop on the rack, chocolate side up, and freeze until chocolate is hard, for 5 to 10 minutes. Have ready an offset spatula or other small thin metal spatula. Remove baking sheet from freezer. Again working with one pop at a time, carefully run the spatula underneath the pop to release it for the rack without cracking the chocolate coating. Turn the pop over and spoon warm chocolate evenly over the other side. Return pops to freezer and allow chocolate to harden. Serves at once or cover rack with plastic wrap and store pops in freezer for up to 1 day. Makes 6 pops.
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About Chocolate Covered ginger Ice Cream Pops

Course/Dish: Ice Cream & Ices

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