Tips for Customizing Homemade Ice Pops from Popbar's Reuben BenJehuda

At popbar, we like to get creative with our popGelato, popYogurt and popSorbetto. They are delicious on their own but, being on a stick, they all lend themselves beautifully to being covered in different toppings and dipped in chocolate – the number one requests from our customers. One can enjoy the pure flavors without any adornments but you can have a lot of fun with them by just adding a little chocolate, nuts or cookies.

You can simply drizzle your bars with chocolate – or go all the way and set up a custom bar: melt some chocolate in a bain marie (a water bath – a pot or bowl set over a larger pot of hot water) – you can use one type (dark, milk or white) – or two or more in separate bowls. The more options the more creative you can get.

-Chop some nuts (in a grinder or by hand) – any kind you like, such as pistachios, which will give your pops extra color.

-You can do the same with coffee beans, but don't grind them too fine.

-Finely grind biscotti (or other cookies – do experiment!) – the smaller the pieces they better they will stick. Spread nuts, coconut, ground biscotti, coffee, etc. on a flat surface (for example covered with wax paper).

The easiest way to personalize your pop is to melt some chocolate, dip a spoon in it and drizzle over your pop in any design you want – you can be as creative (or as minimalist) with the design as you want. Hold the pop with one hand and dip a spoon (or other utensil) into the melted chocolate with the other. Now drizzle the bar in any way you want – make straight lines by quickly moving your spoon left to right or make circles, squiggles or whatever else you're inspired to. Be quick so the drizzle is not too thick and dries fast (so it doesn't smudge).

To dip your bar in the chocolate, melt chocolate in a bain marie - you can dip the whole bar or half (it looks great when dipped at an angle) or even just a tip – whatever strikes your fancy. Since the frozen pop will cool down the chocolate (which is warm), the best way is to immerse the pop very fast in and out, so the layer of chocolate is thin (and you still enjoy the flavor of the pop) - and, most importantly, so the pop doesn't start to melt inside the chocolate. You CAN double-dip but the thinner the layer of chocolate, the faster it will dry and the better it will stick to the pop.

You can also partially dip the bar and then drizzle the same or different type of chocolate over it for extra visual effect and flavor – e.g. you can dip the whole or part of a bar in dark chocolate and then drizzle it with milk or white chocolate – or vice versa.

You can also put the nuts or chocolate on the pops first – each way will result in a different effect. For nuts first, place a pop over the nuts and press gently. Top with more nuts and/or turn over to cover the other side, if desired. Drizzle or dip in chocolate. If you dip in chocolate first, transfer to a plate lined with nuts right away before the chocolate dries.

And you can always put some ground nuts into the melted chocolate first and then dip for yet different effect. Let your imagination run, the options are endless.

Sample ingredients:

  • dark, milk or white chocolate (as preferred) - almond or chocolate biscotti (finely chopped in a grinder)
  • nuts: hazelnuts, almonds, pistachios (chopped in a grinder)
  • coconut
  • crushed coffee beans
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