When I was a kid, popsicles were a delicacy. My mom's motto was, "If you can make it, why buy it?" So out came the ice-pop molds and the fruit juice or kool-aid, and a fresh batch of home-made popsicles were popped into the freezer. The hard part was waiting for them to freeze.
Even though my mom's motto isn't always my words-to-live-by, my family still enjoys homemade popsicles. Daughter Sara found this recipe in the Cookie Dough Lovers Cookbook by Lindsay Landis. It's kind of a grown-up version of a popsicle, since it's not your typical fruit flavored ice. But no matter how old we get, it's still hard to wait for them to freeze.
P.S.- Shhh... Don't tell mom, but sometimes we buy popsicles too, but that's our secret!
Invisible Cookie Dough Ice Pops
1 1/4 cups milk (skim, 2% or whole)
1/3 cup light brown sugar, packed
pinch salt
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips
In a microwave-safe bowl, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla. Place 1/2 teaspoon chocolate chips in the bottom of each of four 1/3 cup ice-pop molds or small paper cups. Top with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, about 3 hours.
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| Thanks Sara, for finding this recipe. |
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