Yay! It’s popsicle season y’all!
With the help of Conor & co., I’ve been kicking around ideas all fall/winter/spring long, and have a super fun list of popsicle recipes to roll out this year.
But first up? These.
I’d originally planned on a PB & J pop but noticed that lovely Pig & Quill did a beautiful version last year. I still may make my own, but I wanted something original for PW2016.
It didn’t take me long to connect the dots and get to a peanut butter cup pop – I mean…….
First decision was the base. I went with my favorite two-ingredient, no-churn ice cream (remember the cookie monster pops?). I initially thought about flavoring it with chocolate or peanut butter but decided to keep it plain.
Finally, I figured I’d warm up some peanut butter and swirl it through the pops. Simple, right?
But I wanted more. And then I came across this ohmygodthishastobeamazing peanut butter fudge sauce from Eat It And Say Yum. And I knew it would be perfect.
And it was. Perfect.
In the spirit of full disclosure I’ll share with you that the pops did not fully harden – even overnight – and came out of the molds in kind of a mess (no, I did not take pictures). A delicious mess but a mess nonetheless. And I realized that this type of ice cream might be a bit too creamy to fully freeze into pretty popsicle-like shapes.
That said, the recipe made so much that I froze the leftover portion in a loaf pan and scooped it out like regular ice cream. Delicious.
But now I needed a new base, which is in the recipe you see below. Personally? I liked it better, as it was much less rich and let the flavors of the fudge sauce and peanut butter cups really shine. Of course you “may” want to try them both – which won’t be the worst thing to happen to your freezer, IMHO.
Head over to Wit & Vinegar for the full list of blogger-inspired pops (#popsicleweek) – and check back often, as Billy adds more links throughout the week!
peanut butter fudge sauce from Eat It And Say Yum
ice cream base adapted from The Little Foodie
For the peanut butter fudge sauce:
3/4 cup creamy peanut butter
1/2 cup butter
12 ounces evaporated milk
2 cups confectioner’s sugar
1 teaspoon vanilla
For the ice cream:
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
pinch of kosher salt
about 20 Reese’s Peanut Butter Cups Miniatures – halved and frozen (I based the amount on 4 candy halves per mold – using this mold. Your quantities may differ but when it doubt, MORE, of course).
Make the peanut butter fudge sauce: In a medium saucepan combine all of the sauce ingredients except the vanilla. Bring to a boil, stirring, over medium-high heat. Boil, stirring constantly, for 4 minutes. Remove from heat, stir in the vanilla, and let cool.
Make the ice cream base: Combine all ingredients in a microwave safe bowl. Heat in the microwave for 1 minute, stir well to combine and refrigerate for at least an hour (or up to one week).
Pour a bit of the ice cream into each of your popsicle molds. Add some sauce (rewarm briefly if it has hardened) and poke the mixture once or twice with a skewer or chopstick to swirl. Add 2 peanut butter cup halves. Repeat with a second layer of ice cream base, peanut butter fudge sauce and peanut butter cups. Add popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver
Want ALL the popsicles? Check out my Pinterest board!