08/09/2026
CREAMY CHOCOLATE BOTTOM ICE POPS 🍫🍦
Ingredients
For the Chocolate Layer
• 1 cup full cream milk (250 ml)
• ½ cup sweetened condensed milk (150 g)
• ¼ cup cocoa powder (25 g)
• ½ cup chopped chocolate (90 g)
• 1 tablespoon cornstarch (10 g)
• 2 tablespoons water (30 ml)
For the Creamy Layer
• 2 cups full cream milk (500 ml)
• ¾ cup sweetened condensed milk (225 g)
• ½ cup whipping cream (120 ml)
• 2 tablespoons cornstarch (20 g)
• ¼ cup water (60 ml)
• 1 teaspoon vanilla flavour
Instructions
Prepare the chocolate layer by adding the milk, condensed milk, cocoa powder and chopped chocolate to a saucepan. Stir over low heat until the chocolate melts completely.
Mix the cornstarch with water until smooth, then pour it into the chocolate mixture. Stir continuously until the mixture thickens slightly. Remove from the heat and allow it to cool.
Pour the chocolate mixture into the bottom of your ice-pop molds, filling each mold about one-third full. Freeze for about 1–2 hours until firm.
For the creamy layer, add the milk, condensed milk and whipping cream to a saucepan and stir together.
Mix the cornstarch with water and add it to the milk mixture. Cook over low heat while stirring continuously until it thickens slightly.
Remove from the heat, add the vanilla flavour and allow the mixture to cool completely.
Pour the creamy mixture over the frozen chocolate layer. Insert your wooden sticks.
Freeze for at least 6–8 hours or overnight until completely firm.
Remove from the molds and enjoy your delicious creamy chocolate bottom ice pops! 😋🍫🍦
Storage
Keep the ice pops in the freezer and enjoy within 2–3 weeks for the best taste and texture.
