Last week was popsicle week.
I made my ice cream cake popsicles last week, felt ah-mazing about them, then sat on the project crippled with self doubt.
I am a 39 year old, professionally accomplished, mother of two and I didn’t want to post pictures of my ice cream pops because I was worried about what the cool kids would think. Ridiculous, huh? I contemplated writing up an “OMG #life got in the way” excuse, but why not go with the truth? I don’t always think my stuff is all that great. I signed up for popsicle week because it’s chocked full of people that I admire and enjoy and I wanted to play, too. When it came time to hit publish, I froze. (Pun intended.)
The logical side of my brain said, “OMG, Erin, how awesome are these?! They’re cute! You like them! What a fun idea! Eff ’em if they’re not into it.” Then the gray, wet blanket of anxiety draped itself over those thoughts and stoped me in my tracks. I know some of you can relate. That’s why I decided not to sugarcoat my lateness and just fess up. Being creative can be a rollercoaster. What I’ve come to know is that to keep this idea pipeline flowing I’ve just got to let stuff out.
Good news – I’ve come full circle and am back in love with my mini ice cream cakes (for now)! I hope you give these a try for a summer birthday, 4th of July, or just because! If you made the vanilla ice cream, chocolate ice cream, and chocolate cookies from scratch I’d watch with deep admiration – while eating my ice cream cake popsicle that was ready two days ago. I am a staunch supporter of scratch baking, when appropriate. Now is not the time. Let your favorite ice cream maker and cookie baker provide the components while you focus on applying the cuteness.
If you’re feeling adventurous this summer, check out all of the other fantastical frozen creations over on Wit & Vinegar. There is literally a pop for every taste or occasion!
How to Make Ice Cream Cake Popsicles
This supply list contains affiliate links, because that’s how people on the internet make money. We live in the future!
- 1 1/2 quarts vanilla ice cream
- 1 1/2 quarts chocolate ice cream
- 2 1/2 cups chocolate cookie crumbles
- 8-inch square cake pan
- Parchment paper
- Large popsicle sticks
- Piping bag
- Small star tip
- Confetti sprinkles (quins)
- 1 tsp unflavored powdered gelatin
- 1 Tbsp cold water
- 1 1/2 cups heavy cream
- 1/2 cup confectioners sugar
- 1 tsp pure vanilla extract
- Blue gel food coloring
Build the Pops
Cut two long strips of parchment paper to line the square cake pan. Cut the strips long enough so that they hang over the sides. This will help with un-molding later.
Scoop enough chocolate ice cream into the pan to fill it half way. Gently smooth the ice cream into a level layer. Top the ice cream with a coating of chocolate cookie crumbles. If your chocolate ice cream has softened up a bunch, pop the pan in the freezer until it’s solid again.
Fill the rest of the pan with vanilla ice cream. Smoosh and smooth it into place. Wrap the pan with plastic wrap and pop it in the freezer until frozen solid, at least 4 hours. This is the point where patience will be rewarded. If you pull the ice cream too soon, cutting the pops will be a giant, melted mess. Lift the frozen ice cream cake out of the pan and peel back the parchment paper. Score a line vertically down the center, then horizontally through the middle. Score another line half way above the middle line, then one more half way below it.
Slide a popsicle stick into what will become the bottom of each pop. Pop the whole thing back in the freezer if the ice cream has gotten too melty. In fact, just do that anytime you need to. Cut along the scores and place the pops on a cookie sheet lined with parchment paper. Toss it all back in the freezer while you make the frosting. P.S. I had about a scoop or so of each flavor left after filling my cake pan. We’re short on freezer space, so I consolidated the two. Don’t worry, I used the chocolate container and vanilla lid. It will either be abundantly clear or completely confusing to whichever family member of mine finds it.
Make the Ice Cream Cake Frosting
Combine the cold water and powdered gelatin in a small bowl. Set it aside for a few minutes while the mixture congeals. Combine the heavy cream, confectioners sugar, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment, or in a medium bowl if using a hand mixer. Whip the cream mixture until soft peaks form then turn the mixer off. Microwave the gelatin until it’s just melted, 15-20 seconds. Turn the mixer on low while slowly pouring the melted gelatin into the cream. Fire the mixer back up to high for just a few seconds to ensure the gelatin is combined. Scoop about a cup of the stabilized whipped cream into a small bowl and tint it blue, or whatever color you like. I went with the classic supermarket ice cream cake colors.
All Together Now
Fill a piping bag fitted with a small star tip with the blue whipped cream. Find something flat and ice cold in your freezer to use as a work surface. I first tried icing my mini cakes directly on my turntable, but it was a disaster. See below. Box of pirogies to the rescue. Thank you, Mrs. T.
I cannot overstate how important it is to work on a frozen surface. When the pirogies started to warm up I switched to an ice pack. I wish I had more process shots of icing the little cakes, but man, shooting ice cream sucks! Work on one pop at a time while the rest chill in the freezer. Use a small icing spatula or offset spatula to spread the whipped frosting on the sides and top of each ice cream cake pop. If you’re nervous about working quick enough, just focus on the top of the pop. Pipe a simple shell border around the top of the pop and dust the shells with confetti sprinkles. Return the finished pop to the freezer until frozen solid before storing.
Store your finished ice cream cake popsicles in an airtight container in the freezer for up to a week. I guarantee they won’t last that long.