Were you a pool kid?
I grew up at the pool. I remember refusing sunscreen, getting stung by bees, lots of skinned knees, and that big wet spot on my shorts that was left behind from my swim suit. We wore those pool-wounds like badges of honor -as proof that we were having fun.
And some days we were even allowed to pick a treat from the pool snack bar that gushed Choco Tacos’, Push Up Pops and Screwballs.
And among a crowd of fancy frozen novelties were the old standbys -chocolate covered ice cream bars. So simple and understated, just like we were.
Here’s a refined but simple version of that snack bar classic.
1 quart of vanilla ice cream
1 cup heavy cream
1 cup chocolate, coarsely chopped
Fill Popsicle molds with softened ice cream. Freeze several hours or overnight.
To make the chocolate sauce:
Pour the heavy cream into a small saucepan and heat on medium low. When warm, stir in the chocolate. Whisk until smooth.
Allow to cool to room temp.
Gently remove the ice cream bars from the mold and arrange on a baking sheet lined with wax paper.
Using a spoon, pour the chocolate sauce onto the ice cream bar. Lay the bar back on the tray and freeze until firm.