Homemade ice cream pops
Can you guess what’s hiding in those scrumptious Homemade Ice Cream Pops? It involves Vanilla, Peanut Butter and Chocolate. Plus a secret technique for ice cream fun all summer long!
Ingredients
- 5 cups Ice cream Blue Bunny® PB 'N Cone™ Ice cream
- 1 cups chocolate chunks (milk, dark, semisweet or a combo)
- Extra:
- 1/4 cup chocolate chips
- 1/4 cup roasted peanuts
- 1/4 cup raspberries
- ice cream sticks or lollipop sticks
Instructions
-
Take the Blue Bunny® PB 'N Cone™ from the freezer and take your favorite sized ice cream scoop.
On a parchment lined baking sheet, scoop out the ice cream and leave about half an inch border between each scoop.
Place an ice cream stick int he centre of each scooped ice cream ball and push it down until it reached the end.
Freeze the baking sheet with the ice cream scoops for at least 45 minutes until it hardens.
In a microwave or over a water bath, melt the chocolate chunks until runny.
When the ice cream is ready, quickly take one at a time and dip it in the chocolate, then sprinkle any topics you prefer over it.
Place the ready dipped ice cream pos in another baking sheet lined with parchment and place them back in the freezer.
Repeat with the remaining ice cream pops. If the chocolate begins to harden, place the bowl back in the microwave for 30 seconds or over the water bath to melt again.
Once all the pops are done, freeze them for 30 minutes at least or until ready to serve. Enjoy :)
Recipe Notes
Start with quality store bought ice cream or homemade ice cream recipe if you prefer.
Your ice cream has to be softened up a bit and easy to scoop, and later , the scoops need be really hard to they don't fall apart as you proceed.
If you don't have ice cream sticks, use lollipop sticks or wooden skewers. But in that case, adjust the size of the scoop so it's not too big for the sticks.
Use as many sprinkles and topping as you wish after dipping in chocolate!
Enjoy these right away or freeze until ready to serve!