Prep, cook and additional time are all approximate. It doesn't take much prep for the ice cream or chocolate dipping sauce. Making the ice cream base takes about 20 min of cooking, tempering the chocolate takes about 10 min. The majority of the time spent on this recipe is chilling the ice cream base, churning it, then making the pops and freezing them, then dipping in chocolate. I made this recipe over two days. The time really is up to you as well as what kind of molds you have if you make all 12 pops at once or 6 at a time like I did.

Scoop out the pulp, flesh and seeds from 8-10 passion fruits. Whiz for a few seconds in a blender to separate the pulp and seeds, strain to get ⅔ cup juice (160ml). Set aside. If using frozen puree, thaw completely.

Set yolks in a medium sized bowl and whisk, set bowl next to stove. Have a small measuring cup ready for tempering the yolks.

In a large bowl add one cup of the heavy cream, set aside.

In a medium sauce pan combine the remaining cup of cream, whole milk, sugar and salt and heat over medium, stirring to dissolve sugar, until hot and steaming but not bubbling.

Start whisking the eggs continuously and slowly add in some of the heated cream mixture a third of a cup at time in a thin stream until the eggs are hot ( tempered), scrape this mixture back into the saucepan and stir constantly over medium heat with a rubber spatula until thickened like custard. 

Strain this mixture into the heavy cream in a bowl, to get rid of any little bits of cooked egg,  and stir then stir in the passion fruit juice and vanilla extract. Cool completely before churning, a few hours. 

Set out your ice cream pop molds with sticks on a tray that will fit into your freezer.

Churn the ice cream according to your maker’s directions. Spread ⅓ a cup of churned ice cream into each mold, all the way to the top making sure the tops are smooth. Freeze completely before dipping in chocolate. This might take a little while depending on how many molds you have. If you don’t have 12 molds, transfer the remaining churned ice cream to a freezer safe tub.

Once the pops in the molds are set, carefully remove starting with the top of the mold, folding it down and then press from the stick to pop them out. Set on a baking paper lined tray in your freezer. 

Rinse the molds then dry and then repeat with remaining ice cream. You might have to thaw the ice cream in the tub slightly to get it soft enough to spread into the molds.

Once all the pops are made make the dark chocolate dipping sauce and the passion fruit drizzle .

Set a small saucepan with a couple inches of water over medium heat until simmering. Set a glass or stainless bowl over the pan that will rest above the water. You don’t want the bottom of the bowl touching the water.

Add the chocolate and coconut oil and stir until very smooth, and heated to 115 Deg F.. Remove from heat and let cool to 85 deg F. Set back over the pan of water and heat back to 91 Deg. F This will give the chocolate a nice shine once hardened on the pops and they will have a nice snap to them when you bite into them.

Transfer the chocolate icing to a 16 ounce jar so you can dip each pop all the way in quickly. I used a mason jar. 

Working with one pop at a time, dip into the chocolate up to the stick, let the excess drip off the back ( I hold upside down and tilted slightly to drip off the excess, then place back on the paper lined tray in your freezer. This helps to do this right next to your freezer. 

Repeat with remaining pops. 

If you choose to make the optional passion fruit drizzle, melt the passion fruit inspiration feves with the coconut oil the same double boiler method as the dark chocolate but not need to temper. Just heat and melt once. Drizzle over the pops using a fork. Let set. Pops are ready to serve once the chocolate is set. You could also use white chocolate for this.

You can keep these wrapped in wax or parchment paper in an airtight container, wrap carefully to make sure the chocolate coatings don’t break off.