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Cookies & Cream Ice Pops

Cookies & Cream Ice Pops

It wouldn’t be summer without frozen ice pops.

It wouldn’t be summer without frozen ice pops. Luckily, making them at home couldn’t be easier. Grab a popsicle mold and your favorite vanilla ice cream, and you’ll have a refreshing frozen treat in no time.

Cookies & Cream Ice Pops 

Yields | 8 ice pops

Chocolate Chip Cookies

  • 1 cup all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 5 Tbsp unsalted butter, melted
  • ½ cup packed light brown sugar
  • 1½ Tbsp granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips or dark chocolate bars, chopped

Cookies & Cream Ice Pops

  • 1½ quarts vanilla ice cream
  • 1 vanilla bean, split and seeds scraped
  • 8 chocolate chip cookies, chopped into small pieces (recipe follows)

| Preparation – Chocolate Chip Cookies | Preheat oven to 350°F. In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

In a separate large bowl, whisk together melted butter and both sugars until thoroughly combined, about 1 minute. Add eggs, one at a time, whisking until combined. Add vanilla, whisking until mixture is well-combined. Using a spatula, stir in flour mixture just until combined; fold in dark chocolate chips.

Using a 2½-ounce cookie scoop, about ¼ cup, portion out dough 2 inches apart on a baking sheet lined with parchment paper. Bake cookies for 14 minutes, until lightly golden brown on top with slightly darker edges. Remove from oven and immediately tap baking sheet on counter a few times to flatten and spread cookies. Set on a rack to cool completely.

| Preparation – Cookies & Cream Ice Pops | Chop frozen ice cream into pieces and transfer into the bowl of a stand mixer fitted with the paddle attachment. Add vanilla bean seeds. Beat, on low speed, until ice cream is soft and vanilla is combined, about 2 minutes. Add half of chopped cookies, and mix until combined.

Spoon cookies and cream mixture into each ice pop mold cavity until almost full, leaving about ¼-inch space at top. Insert ice pop sticks and freeze until very firm, preferably overnight. Before serving, finely chop remaining cookies on a cutting board. Remove ice pops from molds (dipping molds in hot water for 5 seconds will help to release them) and immediately press each ice pop into cookie crumbs. Serve immediately.

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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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