These delicious striped pops are destined to become your favorite summer treat! Layers of crunchy chocolate and creamy tahini no-churn ice cream are an irresistible combination, with no scooping necessary! The key to achieving the striped effect is to let each layer set before adding the next. When you insert the popsicle sticks the chocolate layers break through, creating shards of frozen chocolate scattered throughout the pops.
Enjoy!
Whisk the tahini, milk, cream, condensed milk, brown sugar and salt in a saucepan over low heat till smooth and emulsified. Transfer to a 2-cup measuring cup and chill overnight.
Pour a little of the mixture into the bottoms of 8 popsicle molds – let freeze for 30 minutes.
In the meantime, melt the chocolate chips and coconut oil in the top half of a double boiler set over barely simmering water.
Drizzle a little of the melted chocolate over the tahini mixture and freeze for 10 minutes. Repeat this layering until the molds are filled, then insert your popsicle sticks. Freeze overnight.
