Mint ice cream on a stick

Ingredients:

• 1.5 tbsp. white chocolate granules (350 gr.)
• 2 tsp. coconut oil
• 4 drops red gel food coloring
• 2 cups mint chocolate chip ice cream, softened
• 4 red and white mint candies, crushed
• Special equipment: 6 disposable paper cups with a capacity of 90 ml; 6 ice cream sticks

Preparation:

1. Microwave the chocolate in 30-second intervals, stirring occasionally, until melted, about 90 seconds. Add the coconut oil.
2. Place 3 tablespoons of melted chocolate in a small bowl and add food coloring. Using a fork or spoon, drizzle the insides of six paper cups with red chocolate. Freeze until set, about 10 minutes.
3. Add 1 tablespoon of white chocolate to each cup. Swirl the cups to evenly coat the inside with chocolate. Spread the chocolate with a spoon if necessary. Return to the freezer to set, about 10 minutes.
4. Divide the ice cream into 6 cups. Insert a popsicle stick into the center of each ice cream cone, then coat the ice cream with the remaining white chocolate. Freeze until the chocolate is very firm and set, at least 2 hours or overnight.
5. Remove the paper cup from the ice cream and let it sit on a plate for 5 minutes to soften slightly. Roll in crushed peppermint candies.