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10 months ago
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Funny thing about these popsicles: there’s not actually any cookie dough in them. Yet each lick, each bite, has just enough brown sugar and vanilla to make you think that you’re eating cookie dough, or at least its essence. Is invisible cookie dough better than the real thing? I’ll let you be the judge.
Makes: 4 pops
Active time: 5 minutes
Total time: 3 hours
Crafts
Extract from
The Cookie Dough Lover's Cookbook by Lindsay Landis
Published by Quirk Books
Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more. The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!
© 2013 Lindsay Landis / Quirk Books · Reproduced with permission.Recipe
Ingredients
- 1.25 cup Milk (skim, 2 percent, or whole, your choice)
- 0.3 cup Light Brown Sugar , packed
- Pinch Salt
- 1 tsp Vanilla Extract
- 2 tbsp mini semisweet Chocolate Chips
- Project Cost
- Cheap
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1
In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.
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2
Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.
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3
To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. (If using paper cups, simply peel cups away and discard.)
Wonky Sticks?
If your ice-pop mold does not include built-in sticks or a lid to hold them in place, you may find yourself with sticks pointing every which way but up. To prevent this, simply stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust sticks as necessary after about 45 minutes of freezing, when the pops aren’t yet frozen solid.
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