That is, if you like rainbow cookies.
Which I do.
I’ve been toying with this idea since last year, and finally figured out how I wanted to execute. Visually, I wanted to replicate the look of the cookies. And since the black and white pops I made were SO delicious I decided to make cookie milkshake pops.
Turns out this recipe couldn’t be easier. Just trim off the chocolate and separate the layers. Each layer gets a quick turn in the blender and then poured into your molds (along with a few chopped cookies!).
After the pops are frozen simply dunk in some magic shell, shower with sprinkles, and you’ve got your very own popsicle version of rainbow cookies!
1 1/2 cups whole milk
1/2 cup heavy cream
12 ounces rainbow cookies
2 cups bittersweet chocolate chips
1/4 cup coconut oil
rainbow or chocolate sprinkles
Lightly whisk milk and cream in a measuring cup; keep refrigerated till ready to use, along with 4 of the cookies.
Slice away the chocolate coating on the remaining cookies – discard the chocolate. Then, slice the cookies into thirds and separate by color.
Place the pink layers into a blender along with 1/3 the milk-cream mixture. Blend for 30 seconds. Pour into your popsicle molds, going 1/3 the way up. Thinly slice your 4 reserved cookies and place 1 slice in each of the molds. Add popsicle sticks and freeze till frozen.
Clean out the blender and repeat blending/filling with the remaining ingredients. Freeze overnight.
Line a baking sheet with foil, release pops (by holding molds briefly under hot water) and place on the baking sheet. Return to freezer.
Make the magic shell by melting the chocolate chips and coconut oil in the top half of a double boiler set over barely simmering water. Transfer to a jar or container and let cool. Working with one pop at a time, dip into the magic shell, return to your baking sheet and immediately top with sprinkles. Repeat with remaining pops; return to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver