Dutch Cocoa Popsicles with Vanilla Bean Magic Shell

Dutch Cocoa Pops with Vanilla Bean Magic Shell

These dutch cocoa popsicles with vanilla bean magic shell are a gourmet twist on the original, the inside is an impossibly dark creamy fudge, dipped in a layer of vanilla bean flecked white chocolate that crackles when you bite into it.

3popspopsicle week textI’m kicking off the unofficial start of summer with a whole week of new popsicle recipes, tips, and useful links! Homemade popsicles are so incredibly versatile I need an entire week to explore all the reasons why you NEED these in your life this summer. I’m dedicating each day this week to a different kind of popsicle, and today it’s these amazing dutch cocoa popsicles with vanilla bean magic shell, probably my favorite of all. These luscious bars fall on decadent end of the popsicle spectrum, the best end, if you ask me.

Photograph of dutch cocoa popsicle with vanilla bean magic shell.

My love of this kind of popsicle goes back to the ice cream truck that parked outside my elementary school… if I was lucky enough to have change in my pocket at the end of the day, I got one for the walk home. But even the glorified memory of ice cream truck treats can’t live up to THIS bar.

Photograph of dutch cocoa popsicle with vanilla bean magic shell lying on a piece of parchment paper.

The fudge bar itself is so good it can stand alone, if you want to skip the coating. It’s got a deep rich chocolate flavor, almost bittersweet, and it’s super creamy. Kind of a  fudgesicle on steroids. Chocolate steroids.

Photograph of vanilla bean magic shell sauce in a glass jar for dutch cocoa popsicles with vanilla bean magic shell.

But if you want to add a chocolaty coating to a popsicle,  this homemade magic shell is the way to go. It’s a simple mixture of chocolate and coconut oil, and when it comes in contact with something cold, it hardens instantly. It makes coating popsicles quick and easy.

Photograph of dutch cocoa popsicle with vanilla bean magic shell lying on a baking sheet.

I chose to make the mirror opposite of the classic ice cream bar, just for fun. This Dutch Cocoa recipe is extra deep and dark so the vanilla bean coating contrasts beautifully with it.

Photograph of dutch cocoa popsicle with vanilla bean magic shell lying on a baking sheet with a bite taken out of it.

Coat the whole pop, or just the top half. If you want a thicker coating, double dip. I have a couple of other recipes for REGULAR and NUTELLA versions of Magic Shell, too, if you’re not a white chocolate fan.

Photograph of dutch cocoa popsicle being dipped into a jar of vanilla bean magic shell.

  TIPS ~

  • The easiest and best way to coat a popsicle is with a combination of pure chocolate and coconut oil. The coconut oil insures that the chocolate will harden on contact with the cold popsicle. You can use any kind of chocolate you like — dark, milk, or white.
  •  There are two kinds of coconut oil: virgin, and refined. If you want a distinct coconut flavor in your coating, go with the virgin oil. If you want to downplay the coconut flavor, use the refined.
  • I like to put a baking sheet or plate in the freezer for a short while so I have something cold to set the pops on while I coat them. Be sure to put them right back in the freezer after coating (if you’re not eating right away) because while the outside will appear hard, the inside will start to melt if left at room temperature.
Dutch Cocoa Pops with Vanilla Bean Magic Shell
3.87 from 15 votes

Dutch Cocoa Popsicles with Vanilla Bean Magic Shell

These dutch cocoa popsicles with vanilla bean magic shell are a gourmet twist on the original ice cream bar!
Course Dessert
Cuisine American
Prep Time 20 minutes
freezing 4 hours
Yield 10 popsicles
Author Sue Moran


for the Dutch Chocolate Popsicle

  • 3 squares, 3 oz unsweetened chocolate, cut in small pieces
  • 3 cups whole milk
  • 2 Tbsp cornstarch
  • 3/4 cup sugar
  • 3 Tbsp Dutch cocoa powder
  • 1 tsp vanilla extract

for the Vanilla Bean Magic Shell

  • 11 oz bag of white chocolate chips
  • 3 Tbsp coconut oil not virgin
  • 1 vanilla bean


  • To make the popsicles: melt the chopped chocolate in a microwave safe dish for 30 seconds, then stir. If it's not completely melted, zap it again in 15 second bursts. Stir until smooth.
  • Heat the milk, cornstarch, sugar and cocoa powder in a saucepan. Whisk to combine everything as you heat. When the milk starts to warm, add all the melted chocolate. Keep whisking or stirring until the mixture thickens and just comes up to a bubble. It will take somewhere around 12 minutes. Once it boils, take it off the heat and add the vanilla extract. Set aside to cool slightly.
  • Fill your popsicle molds with the fudge mixture and put it in the freezer. Let freeze for 90 minutes, and then insert the sticks into the molds. Continue to freeze until solid, 4-5 more hours.
  • To make the Vanilla Bean Magic Shell, melt the white chips and the coconut oil, which will be in a solid form, in a microwave safe bowl. Start with 30 seconds and continue in short 15 second bursts, stirring in between, until it is JUST melted. Stir to completely melt any lumps. Be careful not to overheat white chocolate, it can be finicky. Scrape the seeds from the vanilla bean into the melted chocolate. Stir to disperse them.
  • Pour the magic shell into a container such as a wide mouthed mason jar. Store at room temperature until you need it. If it hardens, just give it a few seconds in the microwave and stir.
  • To remove the popsicles from the mold, fill your sink with hot water. Immerse the mold up to, but not over, the top edge for 15 seconds. If the pops don't slide out easily, immerse for a few more seconds.
  • Either dip the popsicles into the magic shell immediately, or put the pops in plastic baggies back in the freezer. To coat the pops, just dip right into the white chocolate. The coating will harden in seconds. You can set the pops down on waxed paper,. Once the coating is hard you can eat, or put the pops in baggies for the freezer.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin these Dutch Cocoa Popsicles with Vanilla Bean Magic Shell!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 27, 2021 at 10:55 am

    5 stars
    Sue, would it be possible to melt the chocolate for the popsicles and also, the white chocolate and coconut oil some way using a stove burner? Our microwave is not currently working. Would love to have these in the freezer for the kids on the 4th of July.

    • Reply
      Sue Moran
      June 27, 2021 at 5:07 pm

      You can do over a double boiler Carolyn, that works very well.

  • Reply
    May 8, 2021 at 9:10 pm

    5 stars
    They turned out wonderfully for me and got better and better as they aged in my freezer! I only had 1tbspn of cornstarch on hand and subbed in about a half tbspn of agar agar. It turned out so smooth and silky! There was no drip. Personally like my fudgsicle with a little drip running off the sides. My second batch went in the freezer a few hrs ago, this time I have followed your recipe entirely. I know it is going to be great!

  • Reply
    Phyllis Koepsell
    August 26, 2020 at 11:01 am

    5 stars
    So easy and so yummy! Question: do you have the nutrition information for this recipe or any other of your recipes?

    • Reply
      August 26, 2020 at 11:02 am

      I don’t generally add nutrition info on dessert recipes Phyllis, but you can plug the info into any number of online nutrition calculators if you need it.

  • Reply
    Beverly Deck
    May 24, 2020 at 4:12 pm

    3 stars
    The dark chocolate tastes really good, but the texture is not super creamy. I struggled with the coating. I couldn’t bring myself to pay $10 for a vanilla bean to coat one batch of 10 popsicles , so I tried to substitute vanilla bean paste. NOPE! The melted white chocolate seized up immediately, so I had to throw that batch out. I had no more white chocolate chips in my house, so I used some of that “vanilla flavored deluxe candy coating” that you find around Christmas time to dip cookies, pretzels, etc. It just doesn’t taste as good as white chocolate chips to begin with, and after mixing it with refined coconut oil it tastes more like grease than white chocolate. It took me and a helper to get the popsicles unmolded, dipped and back in the freezer before they started melting….the timing is tricky. I hope my granddaughters like them, but I have a feeling they will be happier with a bowl of ice cream.

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