Chocolate Caramel Crunch Pops
Rating
Vanilla ice cream + chocolate ice cream + Oreo crumbs + caramel = PERFECTION.
Ingredients
- 1 pt. vanilla ice cream
- 8 Oreo cookies, crushed
- ½ pt. chocolate ice cream
- 4 tbsp. thick caramel sauce
- 1 c. semisweet chocolate chips
- 3 tbsp. coconut oil
- ¾ c. finely chopped peanuts
Instructions
- Arrange 6 dixie cups on a plate or small tray. Fill one dixie cup with a small scoop of vanilla ice cream (about 2 tablespoons). Using a spoon, smooth the ice cream out to the edges of the cup in an even layer. Sprinkle with a thin layer of Oreo cookie crumbs. Use a spoon to press Oreo to ice cream. Repeat with 5 more dixie cups. Freeze until ice cream is hardened, at least 1 hour.
- Remove dixie cups from freezer. Top each dixie cup with a small scoop of chocolate ice cream (about 2 tablespoons). Using a spoon, smooth ice cream out to the edges of the cup in an even layer. Drizzle with a thin layer of caramel. Return to freezer until ice cream is hardened and caramel is firm, at least 1 hour.
- Remove dixie cups from freezer. Top each dixie cup with a small scoop of vanilla ice cream (about 2 tablespoons). Using a spoon, smooth ice cream out to the edges of the cup in an even layer. Insert popsicle sticks into center of each dixie cup. Freeze until very firm, at least 4 hours.
- Combine chocolate chips and oil in a medium microwave-safe bowl. Microwave until just melted, about 1 minute. Stir to combine. Let cool to room temperature.
- Working with one dixie cup at a time, make a small cut in the top of the cup and peel away from ice cream. Spoon room temperature melted chocolate over the ice cream to coat completely and dip top in chopped peanuts. Arrange on a small parchment lined tray. Return to freezer and repeat with remaining dixie cups.
- Freeze until ready to serve.
