Eskimo ice cream

Ingredients:

• 2 containers of 500 ml ice cream
• 250 g semi-sweet chocolate drops
• 0.5 cup refined coconut oil*
• 1/4 tsp vanilla extract, optional
• Special equipment: 6 wooden popsicle sticks

Preparation:

1. Line a baking sheet with parchment paper and place in the freezer.
2. In a medium microwave-safe bowl, combine the chocolate chips, coconut oil, and vanilla extract. Microwave in 15-second increments, stirring occasionally, until the chocolate is 3/4 melted. Remove and stir until the chocolate has melted the remaining pieces.
   
   
   Note *
   
   If you want the chocolate glaze to have a coconut flavor, use extra virgin or cold-pressed coconut oil instead of refined coconut oil..
3. Remove two containers of ice cream from the freezer. Using a serrated knife, cut a thin slice off the side so that the container can be placed flat on a cutting board. Lay the container on its side and cut it into three equal round pieces.
4. Insert wooden skewer sticks and dip them into the melted chocolate. Place on a chilled baking sheet. Let the glaze set in the freezer for 30 seconds and enjoy, or wrap each popsicle in plastic wrap and freeze for up to 2 weeks.
   
   Store the remaining chocolate in the refrigerator and melt it for use in banana splits, ice cream sandwiches, chocolate-covered cookies, or another batch of popsicles. For a thicker coating, dip the ice cream again..