You'll need pop molds and time for freezing. But the payoff will be delicious.
- Total Time:
- Yield: Makes 10
Source: Everyday Food, July/August July/August 2012
- 2 teaspoons 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 teaspoon fine salt
- 2 teaspoons pure 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 10 3-ounce ice-pop molds 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.
Go with a standard pop shape, like we did here, or try another fun mold. You can also use small paper cups -- simply tear to unmold.