Recently we brainstormed the ultimate Popsicle. In my ideal Popsicle, the pesky wooden stick would be replaced with something deliciously edible. I decided to experiment with Pepperidge Farm Pirouettes, a rolled, wafer cookie with cream filling, using the cookie as the stick. The result is an easy and entirely edible Popsicle, inspired by one of my favorite Girl Scout Cookies — Thin Mints! Making the Popsicles was simple: I filled small Dixie cups with ice cream and gently inserted the cookie stick. The chocolate coating proved more difficult. I intended to quickly dip the Popsicles in melted chocolate and crushed mint cookies.
Unfortunately, the chocolate froze faster than I could dip and roll, so I opted for a simple chocolate coating. The wafer sticks come in four flavors, so feel free to choose your favorite cookie/ice cream combination. To learn the technique,
- 2 1/2 cups mint chip ice cream
- 4 Pepperidge Farm Pirouette Cookies, halved
- 1/2 cup chocolate chips
- 2 teaspoons canola oil
- 1/2 cup crushed Thin Mint Cookies (optional)
- Cut the wafer cookies in half using a sharp knife. Fill 8 3-ounce paper cups half way with mint-chip ice cream. Gently insert the cookie stick in the center of cup. Finish filling cups with the ice cream and cookie sticks. Place in freezer for an hour to harden.
- Melt chocolate chips and oil in a saucepan over low heat. Let the chocolate cool to room temperature. Add crushed cookies, if desired.
- Remove Popsicles from mold and dip in chocolate. Serve immediately or place in freezer to set.
Makes 8 Popsicles.
- Desserts, Frozen