It is summer here and I am so immensely grateful.
I really can’t believe we survived a year of homeschooling – and not just survived but thrived. This year has been demanding and exhausting, but so, so incredibly worth it. With all the chaos happening in the world, I’m so glad our family could take a pause and have our own consistent routine in our own little bubble.
And, I’m so glad it’s done.
Instead of school, we’ve been spending our days playing legos and swimming and working on the garden and playing board games on the deck and eating as many meals outside as possible. It’s been so good for the soul.
Also good for the soul? Homemade popsicles. And these chocolate covered peanut butter ones are the things dreams are made of.
Jump to:
Ingredients
- 1 1/2 cups heavy cream
- 8 oz. cream cheese, softened
- 3/4 cup sugar
- 1 cup peanut butter
- 1 Tablespoon vanilla extract
For the chocolate shell:
- 3 cups semi-sweet chocolate chips
- 3 Tablespoons coconut oil
- 12 popsicle sticks
I made these popsicles over two days – the first day I whipped up the filling and let it freeze overnight. The next day, I cut it into popsicles and then chocolate dipped them.
The peanut butter layer is whipped cream based so these don’t really melt like ice cream – which is more forgiving when you’re working on inserting sticks and dipping them. They’re still best served frozen, though!
Directions
- Using a mixer, whip the heavy whipping cream to stiff peaks. Refrigerate.
- Using a mixer, beat the cream cheese until smooth. Beat in the sugar, scraping down the sides of the bowl as needed, until well combined.
- Beat in the peanut butter and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Fold in the whipped cream.
- Line an 8×8″ pan with plastic wrap. Pour the peanut butter mixture into the pan and spread out evenly.
- Freeze for several hour until hardened.
- Lift the frozen peanut butter mixture from the pan using the plastic wrap. Using a sharp knife, slice in half and then cut each half into 6 even pieces. Push a popsicle stick into each piece and place on a baking sheet lined with freezer paper. Freeze for several hours.
- In a microwave safe bowl, combine chocolate chips and coconut oil and microwave for a minute at half power, and whisk the chocolate until smooth. If needed, microwave for another 20-30 seconds at half power.
- Transfer the melted chocolate to a tall glass. Dip one popsicle at a time into the chocolate. Let it drip for a few seconds, then place back on the freezer paper lined-baking sheet.
- Return to the freezer until ready to enjoy.
These aren’t the most beautiful popsicles ever – but what they lack in beauty they definitely make up for in taste.
To get the popsicles to look smooth, the peanut putter layer needs to be pretty smooth which can get tricky. If it’s not as smooth as you want it when you pop it in the freezer, try re-smoothing it after an hour.
Or don’t – they’ll still taste amazing!
More Popsicle Recipes
Popsicles are so perfect for summer days! I love having a batch in the freezer to pop out after an afternoon in the pool or when friends come over for a playdate. Cookies and Cream Popsicles are always a hit with Oreo fans and take only a few ingredients to make. Kids always love Cake Batter Popsicles and I love switching out the sprinkles to match our mood. Later in the summer when the peaches are ripe, Peaches and Cream Popsicles are the best!
Recipe
Chocolate Peanut Butter Popsicles
Creamy, cool peanut butter in a crunchy chocolate covered shell is the perfect popsicle!
Ingredients
For the peanut butter:
- 1 1/2 cups heavy cream
- 8 oz. cream cheese, softened
- 3/4 cup sugar
- 1 cup peanut butter
- 1 Tablespoon vanilla extract
For the chocolate shell:
- 3 cups semi-sweet chocolate chips
- 3 Tablespoons coconut oil
- 12 popsicle sticks
Instructions
- Using a mixer, whip the heavy whipping cream to stiff peaks. Refrigerate.
- Using a mixer, beat the cream cheese until smooth. Beat in the sugar, scraping down the sides of the bowl as needed, until well combined.
- Beat in the peanut butter and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Fold in the whipped cream.
- Line an 8x8" pan with plastic wrap. Pour the peanut butter mixture into the pan and spread out evenly.
- Freeze for several hour until hardened.
- Lift the frozen peanut butter mixture from the pan using the plastic wrap. Using a sharp knife, slice in half and then cut each half into 6 even pieces. Push a popsicle stick into each piece and place on a baking sheet lined with freezer paper. Freeze for several hours.
- In a microwave safe bowl, combine chocolate chips and coconut oil and microwave for a minute at half power, and whisk the chocolate until smooth. If needed, microwave for another 20-30 seconds at half power.
- Transfer the melted chocolate to a tall glass. Dip one popsicle at a time into the chocolate. Let it drip for a few seconds, then place back on the freezer paper lined-baking sheet.
- Return to the freezer until ready to enjoy.
