Cookies and Cream Popsicles

Photo by Tracie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 14

    chocolate wafer cookies, about 4 oz (125g) total weight

  • 1/4

    cup (2 oz/60g) superfine sugar

  • 1/4

    cup water (2 fl oz/60mL)

  • 1/2

    cup (4 fl oz/125mL) sour cream

  • 1/4

    cup (2 fl oz/60mL) whole milk

  • 1

    cup (8 fl oz/250mL) heavy cream

  • 1

    tsp vanilla extract

Directions

Working in a small bowl, crumble the cookies to make pieces about the size of peas. In a bowl, stir together the sugar and 1/4 cup (2fl oz/60mL) water until the sugar dissolves. Stir in the sour cream, milk, cream, and vanilla. Add the crumbled chocolate cookies and stir to mix. If using conventional pop molds, divide the mixture across the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours. If using an instant ice pop maker (Zoku), follow the manufacturer’s directions. Source: Ice Pops: Recipes for Fresh and Flavorful Frozen Treats

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: