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The rosemary in these rosemary no churn ice cream pops is tempered by a generous amount of dark chocolate. #rosemary #nochurnicecream #icecream #dessert

Rosemary No Churn Ice Cream Pops

These rosemary no churn ice cream pops are filled with flecks of rosemary, so you know exactly what you're biting into.

Course Dessert
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 10 popsicles
Calories 405 kcal

Ingredients

  • 2 cups cold heavy cream
  • 14 ounces sweetened condensed milk
  • ½ - 1 teaspoon almond extract or amaretto or to taste
  • 2 tablespoons finely chopped rosemary or to taste

Assembly

  • 7 ounces chopped dark chocolate
  • ½ cup roasted salted almonds chopped

Instructions

  1. In a large bowl, beat the cream until stiff peaks form. Fold the whipped cream into condensed milk mixture. Fold in the almond extract and rosemary.
  2. Spread into a sheet pan. Freeze until firm, at least 6 hours. Use a cookie cutter or round cup to cut out rounds of the ice cream, and add a popsicle stick into the side of each. Place each pop on a square of wax paper. Freeze until rock solid, and keep in the freezer until ready to use.
  3. Alternatively, you could also pour the mixture into popsicle molds or disposable paper cups. Run the molds under cold water, then gently take the popsicles out (if the stick starts to wiggle around, unattached to the ice cream, stick the mold back in the freezer for a couple of hours before trying to take them out again).

  4. Assembly: Melt the chocolate in a deep container that’s wide enough to accommodate the width of your pop.

  5. Dip the pops into the chocolate, then place on a piece of wax paper. Sprinkle with almonds. Serve immediately or keep in the freezer until ready to serve.

Recipe Notes

Ice cream adapted slightly from Everyday Food, June 2011.

The amount of rosemary is to taste, but keep in mind that the rosemary flavor tends to intensify as the ice cream freezes, and the base may taste weaker than the final ice cream. If you don't want to bite into rosemary, you could let the rosemary steep in the cream overnight in the fridge, then strain it out. I like to keep the rosemary in the ice cream for the pop of green.