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Blue Bunny®
Ice Cream Lollipops |
4 small scoops of your favorite Blue Bunny® ice cream
4 ounces semi-sweet dark chocolate
3 tablespoons heavy cream
1 tablespoon sweetened condensed milk
1/2 cup of your favorite toppings
1 medium saucepan
1 steel bowl
1 glass plate, lined with parchment paper
4 lollipop sticks
Small glass bowls for toppings
Scoop Blue Bunny® ice cream into balls and place on a parchment-lined glass plate. Place plate in freezer for 15 minutes or until ice cream is semi-hard. Remove plate with ice cream scoops from freezer, place a lollipop stick into each ball and return to freezer. Heat one cup of water in a medium-sized saucepan on low and place a medium-sized steel bowl on top of the pan. In the bowl, combine semi-sweet chocolate, cream and sweetened condensed milk, stirring until chocolate has completely melted and mixture is smooth. Meanwhile, place decorative toppings into separate small glass bowls. Remove the steel bowl from heat and quickly dip the lollipops in the chocolate and then into the decorative toppings. Place lollipops back in freezer until ready to serve. Makes four (4).
Variations pictured (left to right): 1. Super Fudge Brownie™ Lollipop - Blue Bunny® Super Fudge Brownie™ dipped in dark chocolate and coated with chocolate sprinkles and a fresh raspberry. 2. Bordeaux Cherry Chocolate Lollipop - Blue Bunny® Bordeaux Cherry Chocolate ice cream dipped in dark chocolate and coated with chopped, chocolate-covered bing cherry candies. 3. French Vanilla Lollipop - Blue Bunny® French Vanilla ice cream dipped in dark chocolate and coated with pink sprinkles. |
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This Recipe's Average Rating |
| (1 Total Rating) |
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Reviewed By: jeanmarie |
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| 7/15/2009 4:58:18 PM |
| This was a mess! Tried it with the grandkids - all went well until it came time to dip the ice cream pops in the chocolate. The chocolate dripped off the pops, and the ice cream melted in fudge sauce. Very frustrating and the g-kids were disappointed in our kitchen experiment. If we did something wrong, I don't know what it is. |
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