Now you can have your cake and eat it too: our birthday cake ice cream pops are for moments when you can’t decide between two great treats.

Birthday Cake Ice Cream Pops Recipe

Birthday Cake Ice Cream Pops

a:2:{s:4:"time";d:1496147787;s:6:"author";i:857473;}

summer

Recipes

Frozen cream mixture + chocolate dip + chopped almonds

Toasted Almond Ice Cream Pops Recipe

Toasted Almond Ice Cream Pops

a:2:{s:4:"time";d:1496147958;s:6:"author";i:857473;}

Made with a homemade compote and covered in melted white chocolate, our strawberry shortcake ice cream pops are a refreshing treat for those warm summer days.

Strawberry Shortcake Ice Cream Pops Recipe

a:2:{s:4:"time";d:1496148031;s:6:"author";i:857473;}

Chocolate ice cream dipped in melted chocolate covered in chocolate sprinkles? These triple chocolate ice cream pops are a trip to to chocoholic heaven.

Triple Chocolate Ice Cream Pops Recipe

Triple Chocolate Ice Cream Pops

a:2:{s:4:"time";d:1496147874;s:6:"author";i:857473;}

Any smoked, cured or tinned fish works well here. Try hot&#x2d;smoked trout, mackerel or olive&#x2d;oil&#x2d;packed tuna. Find more couscous recipes at Chatelaine.com

Couscous Pilaf With Smoked Salmon Recipe

Couscous Pilaf With Smoked Salmon

a:1:{i:0;s:520:"1. Microwave broth in a large bowl until hot, 2 to 3 min. Stir in couscous and onion. Cover with a kitchen towel and let stand, 5 min.
2. Whisk lemon juice with oil and chili flakes in another large bowl. Reserve 3 tbsp in a small bowl. Stir couscous mixture, bell pepper and parsley into lemon juice mixture. Pack into 4 6-oz ramekins. Cover with plastic wrap and refrigerate until chilled, 30 min to 1 hour. 3. Invert each ramekin onto a plate.
Top with salmon. Drizzle with reserved dressing and sprinkle with dill.";}

a:2:{s:4:"time";d:1436282368;s:6:"author";i:229178;}

No Cook

Birthday Cake Ice Cream Pops

Toasted Almond Ice Cream Pops

Strawberry Shortcake Ice Cream Pops

Triple Chocolate Ice Cream Pops

Couscous Pilaf With Smoked Salmon