Now, this is called an act of indulgence when it is for the second time that I am posting a chocolate ice cream recipe this summer. But this time instead of being scooped out, it is on a stick. Yes! the decadence of chocolate prevails in the form of yummy chocolate fudge popsicles. The dark chocolate ice cream which I made last time, was one mean indulging treat and these popsicles are nonetheless decadent. And the bonus is that these are relatively easier and quicker to whip us, as these are eggless and don’t require any patience to cook the custard slowly on a stovetop. So fuss free that you could ask your kids to help you make this and it could become their one tiny summer vacation project. So kids won’t just like licking the popsicles but would love to try their chef’s hands as well. I used 70% cocoa chocolate for making these popsicles which made the ice cream way more chocolatey than probably kids would like. So I’d suggest replacing the dark chocolate with milk chocolate if you are especially making them for kids. But it entirely depends on one’s taste. I like them dark, so no milk chocolate for me. And if this isn’t enough, these popsicles have an extra topping of chocolate coating and some sprinkling of chopped pistachios to add color and crunch.
- 3 tbsp fine cashew powder
- 1 tbsp corn starch
- 2 tsp cocoa powder
- 75 gm roughly chopped dark chocolate (70% cocoa)
- 1/4 cup sugar
- 1 3/4 cup cold milk
- 1/8 tsp salt
- 100 gm chopped chocolate (white/dark/milk)
- 1/4 cup chopped pistachios, finely chopped
- In a small bowl, whisk corn starch and 1/4 cup cold milk to make a slurry. In a saucepan, whisk remaining milk, sugar, cocoa and cashew powder together. Boil until sugar dissolves. Remove the pan from heat. Add the corn starch liquid to the saucepan. Put the saucepan back on a medium heat and whisk for 2-3 minutes, until mixture thickens. Now, Add the chopped chocolate and stir until chocolate melts. Mix in the salt. Take the pan off the heat and let cool slightly. Divide the mixture into 6 or 7 popsicle moulds. Let the popsicles stand in freezer for an hour. Add the popsicle sticks and freeze again for another 3-4 hours.
- For topping, melt the chocolate on a double boiler or microwave. Dip each frozen popsicle into melted chocolate and sprinkle the chopped pistachios. Let stand in freezer again for 10 minutes, before serving.