Ice Cream Pops

We place 2 cups of whipped cream in a large bowl.

We add 2 cups of cold milk and mix well.

Add two tablespoons of Crème Pastry and half a cup of condensed milk.

We add the vanilla and beat the mixture using a hand or electric mixer until it thickens.

We transfer the mixture into a plastic container and smooth out the surface.

We place the container in the freezer overnight until the ice cream is fully frozen.

Once frozen, we use a small ice cream scoop to shape the mixture into small balls.

We line a tray with freezer bag or plastic wrap, place the balls on it, and return them to the freezer for 2–3 hours.

Meanwhile, we melt the chocolate using a double boiler and stir until fully melted.

We add 2–3 tablespoons of oil to thin the chocolate, then let it cool to room temperature.

We coat half of the ice cream balls with the plain melted chocolate, using a fork to drain the excess, and place them on parchment paper.

We mix 2 tablespoons of crushed peanuts into the remaining chocolate, then coat the rest of the balls the same way.

We place the coated balls on parchment paper and freeze them again for at least an hour to set.

Before serving, we remove any excess chocolate from the balls using hands or a knife for a clean appearance.