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Ice Cream Lollipops

Ice Cream Lollipops

Making these treats is like having your own chocolate factory right at home!

By Kathy Oberman

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Everyone loves ice cream pops from the neighborhood ice cream truck, supermarket freezer case, or the local sweets shop, but those you and the kids make at home are the best yet!

To make these mouthfuls of delicious delight, you only need a few ingredients and patience while they freeze.

Plan to make them for your child's next birthday party, a family backyard picnic, or just for fun on a hot afternoon. Everyone will love them!

What You Will Need
Our recipe makes 24 pops from one and a half pints of ice cream. We suggest three half pints, each a different flavor (chocolate, vanilla, and strawberry). You can vary the flavors to suit your own tastes.

The higher quality the ice cream, the harder and firmer it will freeze. This is because more expensive brands have less air added during churning. While our lollipops work fine with less expensive brands, you might have to be more diligent about keeping the ice cream cold, cold, cold.

Also, ice creams with a lot of add-ins (marshmallows, nuts, chocolate pieces, caramels) never freeze quite as hard as those with none or very few.

As well as ice cream, you will need:

  • Semisweet chocolate morsels
  • Vegetable oil
  • 24 lollipop sticks, small, sturdy straws, or wooden ice pop sticks
  • Wax paper
  • Baking sheet
  • Small 1 ½-inch ice cream scoop
  • Variety of chopped toppings, such as peanuts, chopped candy bars, M & M's, Rice Krispies, shredded coconut, chopped glazed cherries, gummy candies, marshmallows, sprinkles or jimmies, and chopped caramels.

Plan Ahead
Our ice cream lollipops are a cinch to make, but do require a day of advance preparation. This is good news for moms planning a party or picnic; not so good news for kids anxious to sample their handiwork!

Before you begin, make sure there is room in the freezer for at least one baking sheet topped with ice cream lollipops and their sticks. Nothing is more discouraging that having everything ready and realizing the freezer is chock full of frozen vegetables and pizzas.

To begin, freeze a wax paper-lined baking sheet for roughly 15 to 20 minutes. This may seem silly - to freeze something without food on it - but the cold metal will help keep the ice cream firm while you are working.

While the baking sheet is freezing, let the ice cream sit at room temperature to thaw just enough so that you can scoop it. If it's a very hot day, this won't take long.

Making the Lollipops, Stage One
Working very quickly with a small ice cream scoop, scoop balls of ice cream from each container of ice cream. We prefer the old-fashioned round scoop with a release lever on the handle.

You may find you need to return the partially filled sheet or the ice cream containers to the freezer if the ice cream starts to melt too much.

Gently insert a lollipop stick into the center of each ice cream ball and return the baking sheet to the freezer. Even young kids can help with this. If you are using straws instead of lollipop sticks, cut them so that they extend only three or four inches from the balls.

The ice cream needs to freeze solid overnight before you can have anymore fun!

Making the Lollipops, Stage Two
The next day, combine the chocolate morsels and vegetable oil in the top of a double boiler or in a metal bowl and set it over barely simmering water. Stir until the chocolate is melted and smooth. Remove this from the heat and let the mixture cool until barely lukewarm.

You don't want the chocolate to be hot enough to melt the ice cream but it should be liquid enough to coat the frozen ice cream balls.

While the chocolate is cooling, arrange any toppings you are using in shallow bowls or on plates. Line a table with a plastic tablecloth or aluminum foil. Arrange the bowls so that they easy to reach. Pour the chocolate into three small bowls - one for each flavor of ice cream.

Now for the fun! Dip each ice cream ball into the chocolate quickly to cover as much of it as possible. The entire surface is preferable but not crucial.

Next, gently roll a pop in a topping so that the chopped ingredient adheres to the chocolate. For kids, this may take a few tries to get it right.

You may want to keep the wax paper-lined sheet in the freezer for the lollipops as you finish them to prevent too much melting. Work with whatever system suits your needs and the heat of the day.

Return the lollipops to the baking sheet and let them freeze for at least 2 more hours. For those who can't wait, sample a few while coating them. Yum!

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