Quick Description
These homemade cream popsicles are ultra-smooth, custard-based, and coated in a thick chocolate shell. Made with egg yolks and cream for richness, they taste just like premium ice cream bars — but even better because they’re homemade.
Creamy inside. Snappy chocolate outside.
Servings & Timing
- Servings: 6–8 popsicles
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Freeze Time: 6–8 hours
- Total Time: About 8 hours
Ingredients
Popsicle Base
- 1¼ cups cold milk (300 ml)
- 4 egg yolks
- 1 tablespoon vanilla pudding mix
- Sweetened condensed milk (about 10.5 oz / 300 g, adjust to taste)
- 1 cup heavy cream (200 g)
Chocolate Coating
- 2 cups milk or semi-sweet chocolate
- 1 tablespoon coconut oil (for smooth coating)
Step-by-Step Instructions
Step 1: Prepare Custard Base
- In a saucepan, whisk together:
- Milk
- Egg yolks
- Vanilla pudding mix
- Condensed milk
- Cook over medium-low heat, stirring constantly.
- Cook until mixture thickens slightly (about 5–8 minutes).
It should coat the back of a spoon.
Do not boil.
Step 2: Cool & Add Cream
- Remove from heat.
- Let cool slightly.
- Stir in heavy cream.
Mix until smooth.
Step 3: Fill Molds
Pour mixture into popsicle molds.
Insert sticks.
Freeze for at least 6–8 hours or overnight.
Step 4: Melt Chocolate
Melt chocolate with coconut oil in microwave in 20-second intervals.
Stir until smooth.
Step 5: Coat Popsicles
- Remove frozen pops from molds.
- Dip quickly into melted chocolate.
- Place on parchment paper.
Chocolate will harden in seconds.
Texture Tips
- Don’t overcook custard or it may scramble.
- Strain mixture if needed for ultra-smooth texture.
- Make sure popsicles are fully frozen before dipping.
Nutrition (Approx. Per Pop)
- Calories: 350–420
- Protein: 5–7 g
- Carbs: 30–35 g
- Fat: 25 g
Flavor Variations
- Add mini chocolate chips inside
- Add crushed nuts to chocolate coating
- Add caramel swirl
- Add coffee powder for mocha version
Storage
- Freeze up to 1 month
- Store in airtight container
