Birthday cake ice cream pops
Prep 35 min
Total 1 hour
Plus 8 hours freezing time
Makes 16
Updated Aug 17, 2017
Chatelaine
Ingredients
1/4 cup
granulated sugar
3 tbsp
1/4 tsp
1 1/2 cups
3.25% milk
1 cup
35% cream
1/2 cup
2 tsp
2 tbsp
rainbow sprinkles
8 4-oz
2 cups
White chocolate coating
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.
Nutrition
Calories 167, Protein 2 g, Carbohydrates 19 g, Fat 9 g, Sodium 82 mg.Watch: How to Make Ice Cream Pops
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