These Olive Oil Ice cream pops are made with a smooth, fruity olive oil ice cream, and finished with a milk chocolate magic shell and drizzled with dark chocolate.

Chocolate Chip Olive Oil Ice Cream Pops

Hello hello and welcome to the summer of Ice Cream Pops! I’ve just decided that this summer will be filled with all sorts of fun frozen stuff on a stick, and these are the first of many - Olive Oil Chocolate Chip Ice Cream Pops with Milk Chocolate Magic Shell!

I got an ice cream maker attachment for my mixer a few years ago and it’s one of my favourite things. I love experimenting with different flavour combinations, and while regular ice cream is great, ice cream pops are my favourite method of eating the ice cream, because you can do all sorts of fun things - add in crunchy stuff, or a magic shell, or a drizzle of a different flavour. For these pops I went with an olive oil base, which is kind of an unexpected flavour but is so delicious - think of all the delicious things about olive oil: smooth, slightly fruity, etc, in an ice cream base. It gives the base a beautiful depth of flavour. To make an olive oil ice cream base you want to use a really good quality olive oil - I used the Delicato Extra Virgin Olive Oil from Filippo Berio, which is a little more on the mild side, but you can use a really fruity one too if you like - their Italian Oil has a great kick that would be so perfect here.

How to make Olive Oil Ice Cream

I made a creme anglaise ice cream base, and added the olive oil in after cooking until it was slightly thickened, then chilled it down and churned it in my ice cream machine. I wanted to add some chocolate chips within the ice cream itself so made some with a little dark chocolate and Filippo Berio’s Extra Light Olive Oil, which I use in the place of any neutral oil in my kitchen now. Then the churned mixture got divided between ice cream moulds (I have fancy ones that look like magnums and I love them), and frozen overnight until nice and solid. If you wanted to stop there and just have delicious olive oil ice cream pops you could, but instead I dunked them in a magic shell mixture, which is super easy and is made by melting together chocolate and oil. The shell hardens as soon as it comes in contact with the cold ice cream, which gives you a perfectly smooth finish to your ice cream pops. I then just finished them off with a quick drizzle of dark chocolate, and we had the most perfect olive oil ice cream pops!

How to break up the process of Ice Cream Pops

There are a few steps involved in making these, but they keep extremely well in the freezer so you can have ice cream on hand whenever you need. I like to break up the process - I made the base and chilled it down for a few hours, then churned the ice cream and left it in the moulds to set, then finished them off with the magic shell and the drizzle the next day. You want to give them enough time between steps to really make sure they are nice and hard, particularly when you are leaving them to freeze in their moulds - you want them to be really solid so that they can pop out easily and are cold enough to set the magic shell. Too soft and you will have a very sad time.

Happy Ice Cream Pop Summer!

A few wee tips for making Ice Cream Pops:

These are the pop moulds that I have. You get four per pack, so don’t be like me and buy three packs thinking you’re getting 6 and ending up with 12 (12 is a great amount to have and they stack up well, it was just a surprise in the mail!)
If you don’t want to make these into ice cream pops you can just pop the ice cream into a freezer safe container.
I like to pull the ice cream pops from their moulds before I start to make the magic shell. The shell takes a wee bit of time to cool, so that gives the ice cream pops enough time to harden up nicely again before you dip them. I like to leave the sheet pan I have them on in the freezer and just work close by so that they can stay nice and cold! We want as little melting happening as possible.
My ice cream maker is the one which goes on the kitchenaid! I’ve heard great things about this one too.

For more Olive Oil recipes:

Thank you so much to Filippo Berio for sponsoring this post! All opinions are my own.

❤️ Made this recipe and love it? ❤️

I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!

Answers to your baking questions

Over the years, many of you have asked me questions about:

I've curated and answered them all for your easy reference in this frequently asked questions post!

Olive Oil Chocolate Chip Ice Cream Pops with Milk Chocolate Magic Shell

Author: Erin Clarkson
Prep Time: 30
Cook Time: 10
Total Time: 40 minutes plus freezing time
Yield: 12 1x

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Description

These Olive Oil Ice cream pops are made with a smooth, fruity olive oil ice cream, and finished with a milk chocolate magic shell and drizzled with dark chocolate.

Ingredients

Scale

Olive Oil Chocolate Chip Ice Cream

135g sugar
4 egg yolks
1 tsp vanilla bean paste (optional)
Pinch of salt
435g whole milk
290g heavy cream
75g Filippo Berio Delicato Olive Oil
70g dark chocolate (I used 70%)
15g Filippo Berio Extra Light Olive Oil

Milk Chocolate Magic Shell

400g milk chocolate
80g Filippo Berio Extra Light Olive Oil
Melted dark chocolate mixed with a little neutral oil, for drizzling (optional)

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Instructions

OLIVE OIL CHOCOLATE CHIP ICE CREAM

In a medium bowl, combine the egg yolks, sugar, salt, and vanilla bean paste. Whisk well until pale. Set aside.
In a large pot over medium heat, heat the milk until bubbles begin to form around the outer edge of the pot. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling.
Pour the milk and yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer.
Strain though a fine mesh strainer. Stir in the cream, then add the Filippo Berio Delicato Olive Oil Transfer to an airtight container and chill for at least two hours, or overnight.
Before you churn the ice cream, make the chocolate chips - melt together the dark chocolate and Filippo Berio Extra Light Olive Oil together in the microwave and pour onto a parchment paper lined baking sheet. Freeze until the last 2 minutes of the ice cream churning.
Churn in an ice cream maker according to manufacturer's instructions. In the last two minutes of the churning, remove the chocolate chip mixture from the freezer and cut into pieces or crumple to break up. Add to the churner and allow to incorporate.
Divide the ice cream amongst the ice cream moulds and add a stick. Allow to freeze, ideally overnight, until totally solid. Alternatively you can transfer to a freezer safe container and smooth down, then place a piece of plastic wrap directly against the surface of the ice cream and freeze until solid.

MILK CHOCOLATE MAGIC SHELL

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the milk chocolate and the Filippo Berio Extra Light Olive Oil into the bowl, and stir well, heating until the mixture is smooth and cohesive.
Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell.
Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time).
Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another 15 minutes to firm up completely before drizzling with melted dark chocolate. If needed, add a little neutral oil to the white chocolate to help make it easier to drizzle.

Store leftovers in an airtight container in the freezer.

Keywords: Ice Cream Pops, Magnum, Olive Oil Ice Cream, Ice Cream, Olive Oil, Filippo Berio