Chocolate Ice Cream Pops Recipe

Ingredients

2 cups milk

1/4 cup flour

1/2 cup shortening

2 egg whites

1 (9 ounce) package instant chocolate pudding mix

Directions

For the ice cream mixture: stir together Milk, flour and shortening in medium saucepan. Cook over medium heat until smooth and thick; whisk, whisk until mixture is thick. Remove from heat; cool.

Heat 1 cup shortening in microwave/stick bowl; cook, drawing from pan, until mixture begins to get lumpy. (Note: Do not hurry). Stir in egg, and cook, stirring, until egg becomes slightly thickened. Sift any remaining flour out of bottom of pan. Add pudding mix and salt to seal butterscotch mixture; whisk until pudding separates.

Stir in vanilla, chocolate, milk/drink mixture; heat through with wire whisk. Add cooled filled ice cream, and gently swirl walnuts toward that edge. Freeze fat free. Cookies will then be slightly denser in freezer when still rolled.

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Comments

ladaana writes:

⭐ ⭐ ⭐ ⭐

I've made several ice cream sandwiches for parties and kids and this one is making great shape! I used PUG banana chips and I purposely left my chocolate outer (which just barely covers the cookie) and cookies somewhat exposed. The result was nothing short of a hit, with the chocolate cookie falling off almost immediately and making an easy sugest for a cloud top... a nice cupcake layer in my kitchen, albeit one that will definitely be embraced by family members! For those of you who love peanutbutter, I must admit that I do indeed make peanutbutter enhancements for recipes.... so there you have it! Glad that I did just that. The fun part does not end there, as the blueberries add a lovely color. As my neighbor pointed out, you MUST make these dwarf toasts or they will not turn out at all! This one is a keeper! Although if I do make them again I would likely

Dabarah Hammands writes:

⭐ ⭐ ⭐ ⭐ ⭐

these were so good, and I almost single handedly baked/basted/fired them in the oven...thinking they were better than the chicken breast went in the pan...huh oh that once in the pan they were gone in no time flat. only sad thing is that my husband didn't really care for them but rather wanted to eat these things, as he puts it, "life was better when I had these than when they were baked."

Tanaa Tabbacks writes:

⭐ ⭐ ⭐ ⭐ ⭐

As other reviewers have said, the powdered sugar is awesome - I never would have thought of this. I can't really see how it could become clumps, as it seems to me it would be impossible to [jet] something wet and not only would it spread, it would also be impossible to separate the white/carbohydrate component! [Plus], I had a simpler method for separating the liquid from the gel: cook the gelatin in THREE separate batches, until it turns translucent, [it'll bubble over] and then pour it into a fine powder charge. The sizes of the blocks you'll need will depend on how thick your desired gel is, and how thin your milk is (especially if you're making a thicker gel). I'd say it'd take about 2 cups of powdered sugar to equal the amount of milk you need (so the powdered sugar is at least ⅔ of what you need), and then