Look out, store-bought treats: these creamy popsicles will absolutely become the kids' new favorite dessert. This ice cream popsicle recipe is made with cookie dough, chocolate candies, peanut butter ice cream, and chocolate chips. Make them in the afternoon, and you'll have a fun, end-of-summer treat for after dinner. If you want to get creative, we recommend subbing out the chocolate candies for your favorite chopped candy bar and swapping out the peanut butter ice cream for your favorite flavor. The options are endless with these sweet popsicles.
Monster Cookie Dough Pops
4 tablespoons unsalted butter, softened
4 tablespoons creamy peanut butter
½ cup white sugar
¼ cup light brown sugar, packed
1/2 cup all purpose flour
½ cup candy coated chocolate candies
1 teaspoon vanilla extract
1 pint peanut butter cup ice cream
1 cup chocolate chips, melted with 2 tablespoons coconut oil
Honey, for dipping popsicle sticks
In a stand mixer, combine butter and peanut butter until smooth and no butter chunks remain. Add sugars and beat until light and creamy, scraping down sides if needed, about 2 minutes. Add flour, and stir to combine. Stir in vanilla and chocolate candies. Put dough in freezer until firm, about 25 minutes.
While the dough is hardening, fill molds about one-third full with ice cream. Use the back of a spoon to smooth the top of the ice cream in each cup. Return molds to freezer for 30 minutes. Once the ice cream has set, top with cooled chocolate mixture, swirling in the cup to fully cover the ice cream layer. Return to freezer to firm once more, 20 minutes. Don’t freeze longer than 20 minutes, or it is difficult to insert sticks in molds.
Once chocolate layer is firm, add cookie dough, filling to the fill line on molds. Dip popsicle sticks in honey. Put sticks in plastic molds. Freeze for at least four hours. When ready to serve, remove pops from freezer, and place briefly in a bowl of warm water for easier release from molds. Carefully remove pop from mold.