Instructions

1. To make the ice cream centers, simply toss all of the ingredients from the coconut through the salt into your food processor or blender. Thoroughly puree, pausing to scrape down the sides of the bowl periodically, until the mixture is completely smooth. Be patient; this could take between 4 – 10 minutes, depending on how powerful your machine is.
2. Once perfectly blended and creamy, carefully pour the mixture into the indentations of a small, heart-shaped silicone mold. Place on a level surface in your freezer, and let rest for at least 6 hours or overnight, until frozen solid.
   
3. Pour any excess ice cream base into an air-tight container, and store in the freezer as well. You can scoop this just like any normal ice cream after about 24 hours, no churning necessary! Bear in mind that it does become more solid the longer you leave it, however.
   
4. Prepare your magic shell and lay out a silicone baking mat- or parchment-lined baking sheet to place your finished pops on.
   
5. Removing one heart from the mold at a time, carefully but firmly insert a lollipop stick into the bottom of the shape, pushing it straight in without twisting or jiggling it, as this will elongate the opening and make it more likely to fall off later. Dip the whole heart into the magic shell quickly, immersing the pop a little ways up the stick as well to help “glue” it in place.
6. Let the excess chocolate drip off, and place the finished pop on the baking sheet. Repeat with the remaining hearts, pausing between every two or three to return all of the ice cream hearts to the freezer for 15 minutes, to make sure they don’t get too soft and become difficult to work with.
   
7. Stash the whole baking sheet in the freezer until you’re ready to serve the pops.
   Eat immediately after removing from the freezer; these hearts melt fast!