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+ servings
three chocolate covered ice cream pops stacked on top of each other

chocolate tahini ice cream pops

Rebecca Eisenberg
These adorable little ice cream pops are made with an egg-free, tahini ice cream and coated with a crunchy chocolate shell.
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Course Dessert
Cuisine American, French, Mediterranean
Servings 12 ice cream pops


Tahini ice cream

  • 54 grams tahini (stirred really well)
  • 75 grams sugar
  • 240 grams heavy cream
  • 120 grams whole milk

Magic chocolate shell

  • 226 grams semi-sweet chocolate
  • 45 grams coconut oil (or other neutral oil)


Tahini Ice Cream Base

  • Bring 1-2" of water to a low boil in a small sauce pot.
  • Use a spatula to combine tahini with sugar in a medium heat-safe bowl. The bowl should be wider than the sauce pot and shallow enough that the bottom won't touch the water in the pot.
  • In a large measuring cup, whisk together the heavy cream and milk. Place the bowl on top of a clean folded dish towel to anchor it in place and slowly drizzle in the milk and cream, whisking constantly.
  • Once all the milk and cream has been added, place the bowl over the pot of water. Reduce the heat to low and whisk the tahini mixture until it's smooth and the sugar is fully dissolved.
  • Transfer the ice cream base to an air tight container and place in the fridge to chill for at least 3 hours or overnight.
  • Churn according to your ice cream maker's instructions.

Ice Pop Assembly

  • While the ice cream is churning, clear space in your freezer to fit a sheet pan. Arrange the silicone ice cream molds on the sheet pan in the freezer. You'll want to work with just one row of molds at a time, leaving the others to stay cold in the freezer.
  • When the ice cream finishes churning, use a silicone spatula to plop the ice cream into the cavities in the mold. Work quickly and use a mini offset spatula to push the ice cream into all the corners of the mold, trying to press out any air bubbles. Scrape the edge of the offset spatula across the surface of the mold to smooth out the tops.
  • Press a popsicle stick up through the bottom of each mold and smooth out the ice cream again. Immediately place in the freezer. Repeat with the remaining ice cream molds. Chill the filled ice cream pop molds for at least 2 hours.
  • Unmold the ice cream pops onto a silicone or wax paper lined sheet pan and return to the freezer while you make the magic chocolate shell.

Magic Chocolate Shell

  • Bring 1-2" of water to a boil in a medium sized sauce pot.
  • Combine chopped chocolate and coconut oil in a medium heat-safe bowl. Like before, the bowl should be wider than the sauce pot and shallow enough that the bottom of the bowl won't touch the surface of the water.
  • Place the bowl over the mouth of the pot and turn the heat off completely. Stir the chocolate and coconut oil together until smooth, then pour into a tall, narrow glass or jar for dipping.
  • To dip: Hold an ice pop by the popsicle stick and dip straight down into the chocolate. Pull it straight up, letting any excess chocolate drip off. Hold the ice pop above the glass for 10-15 seconds to give the chocolate a chance to start hardening, then place back on the silicone or parchment lined sheet pan. Repeat with the remaining ice pops. Work quickly and immediately place them back in the freezer


  • If you have excess magic chocolate shell you can drizzle it over the ice cream pops for texture or save it to use later. Just microwave in 5-7 second bursts, stirring between each until it's smooth again.


Tried this recipe?Leave a comment and let me how it was!