For those with memories of watery Fudgsicles (especially people like me who often got shafted with the generic version), prepare for a surprise. These aren’t the sugar-free snacks that South Beach Diet advocates swear by. These are unapologetically full-fat, full-carb pops that are much creamier and icier than the faux-sweetened pops passed off in the freezer aisle. Yet they’re one of the simplest ice cream pops to make—a quick chocolate base, chilled and squeezed into molds and left to do its thing.
YIELD: 6 Popsicles
TOTAL TIME: 1 hour, plus 2 to 6 hours chilling time
DIFFICULTY: 2
SPECIAL EQUIPMENT: ice cream maker, Popsicle molds, fine-mesh strainer
1 cup (3 ounces) unsweetened cocoa powder
1/2 cup (3-1/2 ounces) granulated sugar
1 tablespoon cornstarch
1-1/2 cups heavy cream
1-1/2 cups whole or reduced-fat milk
INSTRUCTIONS:
Sift the cocoa powder through a fine-mesh strainer into a small bowl, pressing on any lumps to break them up and push them through the mesh. Whisk the sugar and cornstarch into the cocoa powder until the mixture is uniform in color.
Bring the cream and milk to a bare simmer in a 1-quart saucepan over medium-low heat. When the liquid starts to steam, whisk in the dry ingredients until completely incorporated. When the mixture comes to a simmer, whisk for 1 minute more until thickened.
Cover and refrigerate for at least 4 hours, or until completely chilled (or use the quick-cool method, page 188). When the ice cream base is fully chilled, freeze it in an ice cream maker according to the manufacturer’s instructions. When it has completed its cycle and has soft-serve consistency, transfer the ice cream to a zip-top bag. Make an instant pastry bag by twisting shut (without sealing) and cutting a small triangle off one corner.
Fill 6 standard (3 to 4 ounce) Popsicle molds with the chocolate ice cream, then freeze for at least 2 hours until completely chilled.
Store Popsicles in the freezer in an airtight container for up to a month.