Guinness, Bailey’s Irish cream, and Irish whiskey blended with chocolate and frozen into a creamy, smooth popsicle. These creamy, chocolate Irish car bomb pops are the perfect St. Patrick’s day dessert!
In a blender, blend 1 cup of the whipping cream on high until thick, about 20 seconds. Add the next 4 ingredients, through whiskey, as well as the additional cup of whipping cream and blend again until thick, another 20 seconds.
Spoon the mixture evenly into the popsicle molds. Be sure to stir the mixture in the molds, as air pockets form easily. Freeze for 30 minutes, then add popsicle sticks. Freeze at least 8 hours or overnight.
Be very careful when removing these from the molds. They will be very soft and break easily. Running the molds a bit under hot water helps. Store in an airtight container in the freezer for up to 2 weeks for the best quality.