These festive red and white minty pops are the perfect ending to a Christmas in July party…or any summer meal.
| Level: | Easy |
| Total: | 2 hr 35 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups white chocolate chips (one 12-ounce bag)
- 2 teaspoons coconut oil
- 4 drops Christmas red gel food coloring
- 1 pint mint chocolate chip ice cream, softened until scoopable
- 4 peppermint candies, finely crushed
Instructions
- Microwave the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 90 seconds. Stir in the coconut oil.
- Transfer 3 tablespoons of the melted chocolate to a small bowl and mix in the food coloring. With a fork or spoon, drizzle a pattern of red chocolate into each of six 3-ounce paper cups. Place in the freezer to harden, about 10 minutes.
- Add 1 tablespoon of the white chocolate to each cup. Swirl the chocolate around in the cups until evenly coated, spreading the chocolate with a spoon or small offset spatula if necessary to completely coat the cups. Return to the freezer to harden, about 10 minutes.
- Divide the ice cream among the 6 cups. Place an ice-pop stick into the middle of each cup, then cover the ice cream with the remaining white chocolate. Freeze until very firm and the chocolate is set, at least 2 hours and up to overnight.
- Peel the cups away from the pops and let stand on a plate for 5 minutes to soften slightly. Dip into the crushed peppermint candies.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 48 g |
| Protein | 6 g |
| Cholesterol | 19 mg |
| Sodium | 81 mg |