A while back I posed the question, “Will it Muddy Buddy?”.
And the answer – so far – has been, “Yes”.
I suppose the same would apply to popsicles too.
Cookies and popsicles are certainly not new around here:
Peanut Butter and Jelly Pops (with peanut butter sandwich cookies)
Triple Biscoff Pops (with Biscoff cookies)
Strawberry Shortcake Pops (with Nilla wafers)
Peach Melba Pops (with shortbread cookies)
(Full disclosure: I had NO idea I’d made this many popsicles with cookies in them……………)
But after making this cake for dinner guests for what seemed like the umpteenth time, I thought, well what about an icebox cake popsicle?
So what is icebox cake, you ask?
At it’s most basic, it’s a 2-ingredient cake made by layering whipped cream and cookies in a pan, and then freezing the pan overnight. The cookies absorb the whipped cream, turning “cake-like” in the freezer, and trust me when I tell you that EVERYONE loves it. I’ve made single-serve versions and a vegan version too, and this is basically a dessert that cannot fail.
I was originally going to create the pops by making the cake as usual, and then placing popsicle sticks in the top like I did here.
But I REALLY wanted those traditional looking popsicles so I gave them a try.
And they came out just like I imagined – like little handheld versions of this classic cake.
I went with the original version of icebox cake, found on the back of the box of Nabisco chocolate wafers. But the sky’s the limit you guys – use any cookie you like, flavor the whipped cream, and even go dairy-free by making coconut milk whipped cream!
1 1/2 cups heavy cream
3 tablespoons sugar
25 chocolate wafer cookies, broken roughly into halves
Whip the heavy cream and sugar just to stiff peaks. Spoon a bit of the whipped cream into your popsicles molds, followed by one or two cookie pieces. Tap the molds to level. Repeat layering till molds are filled and tap the molds again, topping off if needed with more whipped cream. Insert popsicles sticks and freeze overnight.
Remove pops from molds by running briefly under hot water.
This delicious recipe brought to you by Sheri Silver