* Makes 6–8 (more if using a very small scoop)
Make the ice cream into scoops of various sizes. Place them immediately on waxed paper and refreeze really thoroughly.
Prepare the chocolate sauce and then leave in a cool (not cold) place until cooled but not thickening.
Cover several sheet pans with waxed paper. Push a popsicle stick into the center of a scoop of ice cream and dip it into the chocolate to completely cover. Hold it over the bowl of chocolate until it has finished dripping and then place it on the clean waxed paper.
Sprinkle with nuts or colored sprinkles if you wish. Put the ices in the freezer and leave until really hard (several hours). Although they will keep for several weeks, depending on the variety of ice cream used, it is better to eat them as soon as possible.
- Strawberry gelato pops with white chocolate coating
- Coffee gelato pops with milk chocolate coating
- Pistachio gelato pops with dark chocolate coating
- After-dinner gelato pops