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Memorial Day has come and gone and that means 2 things:
1.Summer is officially HERE, and
2.It’s time for popsicles!
Possibly one of my favorite series to date, and I’ve got a bunch of fun ideas lined up for you this summer. Starting with these:
When asked to create a fun riff on a hot fudge sundae, using Blue Bunny® PB ‘N Cones™ ice cream, Smucker’s Hot Fudge Sauce and Reddi-Wip®, it was kind of a no-brainer.
I mean, what could be better than a hot fudge sundae?
Ummm, a portable hot fudge sundae?
And this couldn’t be easier. PB ‘N Cones™ ice cream – vanilla ice cream, swirled with peanut butter and chocolate-covered cone pieces – is already chock full of the good stuff.
All that was needed was a cherry (natch), a few layers of Smucker’s Hot Fudge and a stick!
I used cups instead of my trusty popsicle mold for a couple of reasons. First, I was worried that the fudge layers wouldn’t get frozen enough to allow the pops to come out in one piece (kind of like those delish yet oh-so-fragile pb&j pops from last year). A paper or plastic cup can be cut away and removed neatly, keeping your pops intact. Second, the wider opening of the cup makes layering and smoothing the ice cream and hot fudge much easier.
I got all of my ingredients at Walmart:
Then got to work!
Just before serving I added a generous dollop of Reddi-Wip and another cherry for garnish (natch).
Click here for more recipe inspo; what’s your favorite ice cream treat?
For each pop you will need:
2 marischino cherries
1/2 cup Blue Bunny® PB ‘N Cones™, divided
4 tablespoons Smucker’s Hot Fudge Sauce, divided
7-ounce paper or plastic cup
Place one cherry at the bottom of the cup. Scoop 2 tablespoons of ice cream on top, and smooth to level and compact (you can use another clean cup to assist with this bottom layer). Freeze till firm and top with one tablespoon hot fudge sauce. Repeat the hot fudge/ice cream layers 3 more times (using the back of a spoon to smooth each layer and freezing after each layer). Finish with the remaining 2 tablespoons ice cream, insert a popsicle stick and freeze overnight.
Use scissors to cut the cup away from the popsicle. Add a dollop of Reddi-Wip and the reserved cherry just before serving.
This delicious recipe brought to you by Sheri Silver