As simple as these chocolate fudge ice pops may be, they are rather scrumptious and have a very special bite to them.
They are fudgy, so they do not freeze completely solid, and you can bite into them quite easily.
As is somewhat standard in ice creams, the dairy ratio is one part whole milk to one part heavy cream, so if you happened to be watching your waistline, keep these as the occasional treat.
There is no need to buy specialty ice pop molds; you can simply make the pops in paper cups and freeze with a stick in them. To unmold, just tear away the cup.
2 tsp cornstarch
1 1/2 cups whole milk, divided
1 1/3 cups heavy cream
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp fine salt
2 tsp vanilla extract
In a medium saucepan, whisk together cornstarch and 2 tablespoons milk until smooth; whisk in remaining milk, cream, sugar, cocoa, and salt.
Bring to a boil over medium-high, stirring constantly, and cook 1 minute.
Transfer to a large liquid-measuring cup and stir in vanilla.
Pour into ice-pop molds or paper cups and insert ice-pop sticks.
Freeze until pops are solid, about 6 hours (or up to 1 week).
Just before serving, briefly run molds under hot water to release pops, or if using paper cups simply tear away to unmold.
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