Cookie Cutter Ice Cream Pops Recipe By Tasty

NEAPOLITAN ICE CREAM POPS RECIPE BY TASTY

Steps:

• In an aluminium loaf pan, spread the chocolate ice cream evenly across the bottom. The layer should be a little less than 1 inch (2 cm) thick.
• Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
• Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers.
• Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
• Prepare toppings before removing the loaf pan from the freezer. Combine the chocolate with the coconut oil and melt by microwaving, stirring every 20 seconds, until fully melted. Add crispy rice to melted chocolate if desired.
• Remove the loaf pan from the freezer and transfer to a cutting board.
• Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch (2 ½ cm) apart.
• Using a pair of scissors, quickly cut the outer rim of the aluminium pan. This should allow you to peel it away and reveal the layered block of ice cream.
• Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
• Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet. Decorate with desired toppings.
• Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
• Enjoy!

ICE CREAM 'BOX' CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press 1 tablespoon of the cake mixture into each of the divots of an ice cube tray.
• Spread 1 tablespoon of vanilla ice cream over the cake. Sprinkle with 1 teaspoon of crushed cookies.
• Spread 1 tablespoon of chocolate ice cream on top (the ice cream might melt and mix slightly).
• Freeze for 30 minutes.
• Dip the ice pop sticks into 2 tablespoons of melted white chocolate and press them into the centers of the ice cream cake pops. Freeze for at least 8 hours, until solid.
• To make the cake pop holder, cut 3 2-foot by 5-inch (½ meter by 13 cm) strips of foam board. Place tape in between each layer, one on top of the other, so you have 3 layers of foam board. Carefully create 24 ½-inch (1 cm) slits 2 inches (2 cm) apart with a precision knife. Cut deep enough so you puncture the second layer of foam board. Each cake pop should easily push into the board and stand upright.
• Use a butter knife or offset spatula to loosen the ice cream cake pops from the ice cube tray.
• Add the remaining melted white chocolate to a tall drinking glass. Working 1 at a time, pull each cake pop from the ice cube mold and dip into the melted white chocolate. Place the cake pops in the cake pop holder or on a plate and keep in the freezer until ready to serve.
• Decorate the cake pops with whipped cream and sprinkles, if desired.
• Serve immediately.
• Enjoy!