Popsicle sticks Ice cream molds or silicone molds

Preparation method:

Beat the crème fraîche with a blender until soft peaks are formed (do not overfold).

Add the condensed milk and vanilla essence and mix gently until incorporated.

If desired, mix chocolate chips or dried fruit with the cream.

Pour the cream into the ice cream molds, insert the chopsticks and place in the freezer for at least 6 hours or until completely set.

Melt the chocolate in a double boiler or microwave (at 30-second intervals, stirring constantly).
Mix the coconut oil or cocoa butter until a smooth, shiny glaze is formed.

Remove the ice cream from the freezer and carefully remove from the pan.
Dip each popsicle in the melted chocolate coating and drain the excess.

Place the dipped popsicles on a sheet of baking paper and place in the freezer for another 10 minutes to allow the chocolate to harden.

Serve immediately or store ice in an airtight container in the freezer.

Add crunchy pieces, such as peanuts or crumbles, while the chocolate is still wet.
Use white chocolate to decorate the top.