Ice Cream Popsicles Recipe By Tasty

ICE-CREAM POPSICLES RECIPE BY TASTY

Steps:

• Add 2 cups (295 g) of softened chocolate ice cream to a tin foil tub, and freeze for 15-20 minutes.
• Layer with 2 cups (295 g) of softened vanilla ice cream, and freeze for another 15-20 minutes.
• Top with 2 cups (295 g) of softened strawberry ice cream and freeze for 1-2 hours.
• Lastly, add 10 popsicle sticks to the frozen rub. Cut the sides of the tub at appropriate distances.
• Slice the popsicles and serve.
• Enjoy!

COOKIE CUTTER ICE CREAM POPS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
• Fill a bowl large enough to fit the cookie cutter with hot water.
• Remove the empty chilled baking sheet from the freezer and line with parchment paper.
• Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer.
• Fill a medium bowl with very hot water.
• Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches (7 cm) into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
• Return the pops to the freezer for 1 hour.
• While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
• Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
• Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
• Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
• Enjoy!

STRAWBERRY SHORTCAKE ICE CREAM CAKE RECIPE BY TASTY

Steps:

• Line a 9-inch square glass baking dish with plastic wrap.
• Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
• Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
• One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
• In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
• Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
• When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8-10 pieces and serve immediately.
• Enjoy!