http://www.youtube.com/watch?v=oPNLSlpqdz4
However, if you have a silicone cake pop mold, that is much easier when you remove the chocolates from the mold.
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Ice Cream Pops
Difficulty: Very Easy
Time: 20min + freezing time
Number of servings: 6 Ice Cream Pops
Ingredients:
100g (3.5oz.) chocolate OR candy melts for a better result!
ice cream
Directions:
1. Place the chocolate in a pastry bag, melt the chocolate in hot water, then cut the tip of the pastry bag.
2. Pipe out about 1/2 tbsp. of chocolate in each hole, then with the back of a spoon, spread the chocolate until it completely covers the surface. Then freeze to set. Coat with the chocolate again to strengthen up the chocolate.
3. Fill each hole with an ice cream of your choice. Then put in the freezer to set.
4. When they are hard enough, it is time to remove. If they are soft, they will stuck in the mold. If you are using a hard mold like me, tap on the back or drop the pan on the counter a few times. If you are using a soft mold, bend the mold and push out the chocolates from the mold.
5. Make pairs and attach them together (with a pick in between if you have). Then freeze again to set.
レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_13.html
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