Place all the ingredients for the ice cream into a blender and process until smooth. Taste the mixture and add more maple syrup if you wish.

Pour the mixture into ice cream moulds and insert wooden sticks. Freeze more than 6 hours or until completely set.

Place a parchment paper on the baking sheet. Remove pops from the moulds and place them on the prepared sheet. Return to freezer while preparing the chocolate.

Place all chocolate coating ingredients in a metal mixing bowl. Melt slowly in a double boiler.

Transfer melted chocolate to a tall cup or glass. Remove pops from freezer and dip each pop 6-7 times in chocolate. I recommend dipping the first 4 pops, returning them to the freezer, then dipping the rest. Store in the freezer until ready to eat.