Recipes

TIPS & TIDBITS:

• When you add the cocoa powder, at first it will seem like it’s not going to combine with the cold cream mixture. Just keep whisking, and it will get there.
• If your wooden sticks happen to sink too far down (sometimes they do, sometimes they don’t), just freeze the ice cream bars for an hour or two and then add the sticks. By that time, the mixture will have thickened up and you can insert the sticks only as far as you want them.
• To release the bars from the molds after freezing, quickly run them under warm water (not hot) for a few seconds just until they easily slide out. Be careful not to melt them too much!
• Once removed from the molds, these babies will melt more quickly than an ice pop (especially if it’s hot out), so grab a napkin and enjoy them immediately!
• If you want to make a batch that is all vanilla, just omit the cocoa.
• If you want to make a batch that is all chocolate, add 2 additional tablespoons of cocoa (4 tablespoons total).
• AND if you want to up the creaminess factor, you can use more heavy cream and less milk or just use all heavy cream!