Chocolate Ice Cream Pops

Ready a muffin tin with 12 cupcake liners.

Melt half of the chocolate over a double boiler or in a microwave, stirring every 20 seconds. Remove from heat when it's mostly but not fully melted, stir until it's smooth. Add 1/4 tsp coconut oil.

Use a squeeze bottle or a spoon to add a thin layer of melted chocolate to the bottom of the muffin liners. Set in the freezer to harden.

Whip the heavy cream to medium peaks using a whisk attachment on the stand mixer. Switch to a paddle attachment, add the sweetened condensed milk, vanilla and salt. If you'd like something other than vanilla, add 1/2 cup of a nut butter or nutella. You can also split the mix in half to layer it into the muffins and flavor one or add something like crushed oreos or sprinkles. This is your no churn ice cream.

Fill the muffin cups almost to the top with the ice cream. Set in the freezer for at least two hours to harden a bit.

Melt the other half of the chocolate, as directed above, and add 1/4 tsp coconut oil. Spread a layer of chocolate over the hardened ice cream.

Place craft sticks in the center of the cups. Freeze overnight. These will keep for months in the freezer. Once they are hard you can transfer them to an airtight container to keep them from freezer burn.