Frozen Chocolate-Peanut Butter Pudding Pops

by Food Hound on July 12, 2014

in Desserts

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There is an ice cream bar called the Magnum.  From 1998, which is when I discovered them in Belgium, till a few years ago, I thought they were the best frozen treat ev-ah and my life was perfect except for the teeny problem that they were only available in Europe.  Then circa 2011 they made their way to my friendly neighborhood Kroger, and a then-pregnant Food Hound was reunited with her Magnum.

They were different.

Not nearly as good as the Euro-originals.  You know how people talk about European Nutella being better than American Nutella?  Yeah, same thing.  I was crushed.  A frozen-treat-on-a-stick vacancy was left in my heart that day.  I guess I could have tried to make my own, but the crunch of that chocolate shell… the rich, creamy ice cream… it never occurred to me that I could recreate Magnum magic on these shores.

Well… I DID!

‘Pudding pops’ make me think of the old Bill Cosby commercials for Jell-O pudding pops, which makes me think of fat-free, sugar-free things, which makes me very sad, so the only reason I tried these is because the pudding is homemade and helloooooo, there is peanut butter in it.  If I’m in the mood to give a big FU to the European Magnum company for allowing the US to produce sub-par treats under the same brand, it’s going to be with peanut butter, the most American ingredient on the planet.  I think bald eagles eat peanut butter.  That’s how American it is.

OMGGGGGG, is this pudding amazing. And we haven’t even dipped it in chocolate yet!!!!  SO peanut butter-y (fly, eagle! fly!) and so rich.  Nothing fat-free or sugar-free about this, and I LOVE IT.  Freeze it, and you have an unbelievably silky, rich frozen body that is positively begging to be dipped in chocolate.  And dip it we shall.

The recipe that inspired these pops had you dipping them in a dark chocolate ganache, which was, um, amazing, but it didn’t have that *crunch* you want when you bite into your store-bought Magnum bar.  Dipping it in homemade Magic Shell DID.  And the coconut oil, which replaces oodles of chemicals that store-bought Magic Shell contains to make it harden and get that crunch factor almost instantly, also gives it that classic Magic Shell flavor.

Magnum, I outdid you.  This would be a perfect time to pull out Jack Nicholson’s ‘you messed with the wrong Marine!!‘ quote from ‘A Few Good Men,’ but I’m not a Marine, I’m a food blogger and avid creator and consumer of fabulous, glorious food, so…

‘You messed with the wrong food blogger and avid creator and consumer of fabulous, glorious food!’  Cue the eagle soaring!

Frozen Chocolate-Peanut Butter Pudding Pops
 
Pudding adapted from Bon Appetit via Annie's Eats and chocolate shell (aka homemade Magic Shell!!) from Gimme Some Oven
Serves: Approx 6 standard-sized pops
Ingredients
  • Peanut butter pudding:
  • ⅓ cup sugar
  • 5 tsp cornstarch
  • Pinch of kosher salt
  • 1¾ cups milk (2% or whole)
  • ½ cup heavy cream
  • ½ cup creamy peanut butter
  • 1 tsp pure vanilla extract
  • Chocolate shell
  • 1½ cups bittersweet or semi-sweet chocolate chips (Ghiradelli 60% has given me the best results)
  • 3 T coconut oil, melted
  • Chopped pistachios or peanuts for garnish
Instructions
  1. In a medium saucepan, whisk the sugar, cornstarch and salt together. Gradually whisk in the milk and the heavy cream. Heat over medium-high heat, whisking constantly, until the mixture comes to a boil. Continue to cook about 1 minute more, until the mixture has thickened. Remove from the heat and whisk in the peanut butter and the vanilla until smooth. Allow to cool for about 20 minutes (or at least until it's not lava-hot) before you pour into popsicle molds.
  2. Pour the pudding into the popsicle mold. Insert popsicle sticks, cover, and transfer to the refrigerator to set the pudding. Once set, transfer to the freezer to freeze completely.
  3. When you are ready to dip the popsicles, cover a baking sheet with parchment or wax paper and transfer to the freezer to chill.
  4. Stir together chocolate chips and coconut oil in a large microwave-safe bowl. Place in microwave and cook on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15-second intervals until all of the chocolate is melted. Remove and let sit until the chocolate reaches room temperature.
  5. Remove the popsicles one by one from the mold. You might need to run it under hot water briefly if you have any difficulties- one out of my six always gives me trouble! Dip each pop quickly in the magic shell, then transfer to the chilled baking sheet and immediately sprinkle with chopped pistachios or peanuts. Work quickly because magic shell hardens almost instantly! Repeat with the remaining pops. Immediately return the pan to the freezer and keep frozen until you are ready to indulge in the best summer treat EVAH.
Notes
Not digging the idea of frozen pops? No worries- you can love each component on its own. Make the peanut butter pudding, chill it, and top a cup of it with a banana for breakfast- DIVINE. Also, the chocolate shell is a DIY Magic Shell, which means it is the perfect topper for a bowl of ice cream, PLUS the coconut oil (use unrefined virgin coconut oil) gives it that signature taste of store-bought Magic Shell. Leftover chocolate shell will keep covered at room temperature for about a month.

 

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