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Add the coconut cream, nut butter, maple syrup, vanilla and salt to a blender. Blend until smooth.
Place a silicone popsicle mold onto a flat chopping board that will fit in your freezer and insert the popsicle sticks first. Pour the mixture into the mold and freeze overnight or until completely solid.
Line a plate or board with parchment paper. Melt the chocolate and mix with the coconut oil. Pour it into a tall jar or cup so you can fully submerge the ice creams. Place each ice cream onto the lined board and return to the freezer for the chocolate to set (about 30 minutes).
Allow to sit at room temperature for 1-2 minutes before eating for the creamiest texture. Enjoy!