Chocolate-Covered Strawberry Ice Pops

EGG-FREE, NIGHTSHADE-FREE, NUT-FREE (WITHOUT THE NUT TOPPING), VEGETARIAN

As a superfan of frozen fruit, I’ve always loved making (and eating) homemade ice pops. These pops are a rendition of one of my favorite fruit treats—chocolate-covered strawberries. If you’re short on time or just want a fruity treat, simply skip the chocolate shell topping and enjoy.

Makes 6 servings (1 ice pop per serving)

Prep time: 10 minutes, plus 15 minutes chilling time

Cooking time: none

Ice pops

1¼ cups sliced strawberries

1 large banana, peeled, frozen, and sliced

½ cup canned full-fat coconut milk

Homemade Chocolate Shell Topping

Toppings (optional)

Unsweetened shredded coconut

Finely chopped raw nuts, such as pistachios, pecans, or almonds

Freeze-dried fruit pieces

1. Place all the ingredients for the ice pops in a blender or food processor and blend until smooth.

2. Pour the mixture evenly into ice pop molds and insert ice pop sticks (see tip). Place the ice pops in the freezer until frozen solid, about 6 hours.

3. Pour the chocolate shell into a shallow baking dish for dipping.

4. Line a baking sheet with parchment paper. Remove the ice pops from the molds by running the molds under warm water for a few seconds. Dip each ice pop in the chocolate shell topping, holding it there for 2 to 3 seconds until the chocolate starts to harden. Sprinkle immediately with your toppings of choice and place on the prepared baking sheet.

5. Freeze the ice pops until the chocolate sets completely, about 15 minutes. Serve immediately.

Special equipment: Ice pop molds

Noelle’s tip: If your ice pop molds don’t come with sticks that are secured in place, simply insert an ice pop stick into the center of each pop after they’ve been in the freezer for about 45 minutes.

Change it up: Swap out the strawberries for fresh mango chunks.