Ingredients:

  • 2 cups heavy whipping cream
  • 1/2 cup sweetened condensed milk
  • 1 tbsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup coconut oil

Instructions:

  1. Combine the chilled heavy cream, sweetened condensed milk, vanilla, and salt in a blender. Process on high for 30–60 seconds until the mixture is thickened and aerated.
  2. Pour the mixture evenly into your popsicle molds, leaving about 1/4 inch of space at the top. Insert sticks and freeze for at least 6 hours, or ideally overnight.
  3. Place chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring between each interval, until the mixture is glossy and completely smooth. Let the chocolate cool slightly for 5 minutes.
  4. Remove the frozen bars from the molds by briefly dipping the bottom of the mold in warm water. Immediately submerge each bar into the chocolate shell, swirling to ensure complete coating, and let excess drip off for 5 seconds before placing on parchment paper.
  5. Return the coated bars to the freezer for 15 minutes to ensure the shell is fully set.