Chocolate Milkshake Pops Recipes

CHOCOLATE MILKSHAKE POPS

Steps:

• Mix the milk and heavy cream together.
• Add in chocolate syrup. Use as much chocolate syrup as you would to make chocolate milk. This is to your own taste.
• Stir the milk mixture very well.
• In an ice-pop mold, fill each cup with enough sprinkles to cover the bottom.
• Now, pour a little chocolate syrup into the bottom of each ice-pop mold cup. You should not see the sprinkles now.
• Pour the milk mixture into each mold cup.
• Freeze for 6 hours.
• Enjoy!

CHOCOLATE POPS

Steps:

• Crush the chocolate into smithereens in the food processor. Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.
• Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.
• This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you've got only bigger cups, just augment quantities.

CHOCOLATE MILKSHAKES

Steps:

• In blender, place milk and syrup. Cover and blend on high speed 2 seconds.
• Add ice cream. Cover and blend on low speed about 5 seconds or until smooth. Pour into glasses. Serve immediately.