With a set of ice pop molds, you can whip up your own version of the classic chocolaty summer treat, with or without dairy.
Pat Hammond simply stirs enough Ovaltine into whole milk to get a dark chocolate mixture and freezes in molds. These are a little more icy than storebought, but still creamy tasting. For a non-dairy (and rather adult) version, lynn makes sorbet-like pops by cooking 1 part cocoa, 1 part sugar, 2 parts water, and a pinch of salt over medium heat, stirring, until the mixture is smooth. Add in some vanilla. Cool, and freeze in popsicle molds. Make them richer by adding chopped bittersweet chocolate while the mixture is still hot, if you like.