Birthday cake ice cream pops
0
- Prep Time35 mins
- Total Time1 hr
- Makes16
Photo, Erik Putz.
The best way to ride out this sweltering weather? Ice cream — on steady rotation!
Ingredients
1/4 cup granulated sugar
3 tbsp custard powder
1/4 tsp salt
1 1/2 cups 3.25% milk
1 cup 35% cream
1/2 cup sweetened condensed milk
2 tsp vanilla
2 tbsp rainbow sprinkles
8 4-oz paper cups
16 Popsicle sticks
2 cups coloured cereal, such as Fruit Loops, crushed
White chocolate coating
225 g white chocolate chips
3 tbsp coconut oil
2 tsp corn syrup
Instructions
WHISK sugar, custard powder and salt in a medium saucepan. Whisk in milk and cream and bring to a boil over medium, whisking constantly, until thick, 6 to 8 min. Remove from heat. Whisk in condensed milk and vanilla.
TRANSFER to a bowl. Set over an ice bath to cool, stirring once or twice, about 20 min.
DIVIDE sprinkles among paper cups. Divide cream mixture among cups, then freeze for 30 min. Insert 2 Popsicle sticks into each cup, 1 in. apart in centre. Freeze until firm, at least 8 hr, preferably overnight.
WHITE Chocolate Coating: Melt chocolate, oil and corn syrup in a small bowl set over a small saucepan of barely simmering water. Scrape into a liquid measuring cup.
CUT down the centre between sticks of each cup to create 2 ice cream pops. Remove the paper and dip each half into chocolate coating to cover three-quarters of each pop. Immediately dip in cereal to coat. Return to freezer to set for 5 min.
Watch: How to Make Ice Cream Pops
Nutrition (per serving)
Calories 167, Protein 2g, Carbohydrates 19g, Fat 9g, Sodium 82mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change and caregiving to cannabis, Canadian fashion and what to cook now.