Snowy Peak Pops


A mountain of store-bought vanilla ice cream can be dipped and double-dipped in rich chocolate to your heart's content. Here, nonpareils are clustered at the chilly summit, but these pops could also be dressed up in chopped nuts, coconut, or crushed cookies or candies.


  • 2 pints vanilla ice cream, slightly softened

  • 9 ounces semi- or bittersweet chocolate, chopped into small pieces

  • ½ cup white nonpareils


  1. Fill eight 2-ounce pop molds with the ice cream. Insert a wooden pop stick into each. Transfer to freezer, and freeze until hard; overnight is best.

  2. Place a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Add the chocolate, and stir with a rubber spatula until almost melted.

  3. Remove bowl from heat, and continue to stir until the chocolate is completely melted. Continue to stir occasionally until the melted chocolate is cool to the touch but still fluid, about 8 minutes.

  4. Pour nonpareils into a wide bowl. Unmold the pops one at a time, and dip in the room-temperature chocolate once or twice to coat. Let excess chocolate drip off over bowl, then quickly dip the pop in the nonpareils. Press lightly to adhere.

  5. Set pops upright by inserting their sticks into Styrofoam block. Return to freezer to set, at least 2 hours or overnight.

Cook's Notes

Insert sticks of the completed pops into Styrofoam or floral foam to hold the pops upright. Ice cream with a lower fat content, which is less expensive, freezes harder and stays on the stick better. Uncoated pops will keep in their molds for 2 weeks. Once dipped, the pops will keep in the freezer for up to 1 week.

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