Candy Center Crunch Pops.
Wanna get a lively conversation going? Just ask a group of people what they think “the best” Good Humor ice cream treat is.
You can find out a lot about a person…………..
As for me, my number-one, hands-down, all-time favorite was the (sometimes elusive) Candy Center Crunch.
And can you blame me? Basically a stepped-up Nestle Crunch Ice Cream Bar, CCC had the added amazingness of a solid piece of frozen chocolate in the center. Best. Thing. Ever.
The regular appearance of an ice cream cart at our beach in Rockaway this summer got me thinking hard about these bars. Could I re-create them myself?
DARE I RE-CREATE THEM MYSELF?
And I was like a dog with a bone. I was determined – nay, HELL BENT – to do it.
Most of the components were easy. A vanilla ice cream base, rice cereal and a batch of magic shell.
But that candy center. How would I make it?
Turns out, the magic shell was the answer to that too. I had a very vivid recollection of the taste and texture, and I was pretty sure that it could be replicated with magic shell.
You guys, I am so pleased with the way these came out. The look, the taste, even the texture is spot on, and I can sign off on this year’s popsicle series with my head held high.
Which was your favorite pop?
Lay 10 popsicle sticks on a baking sheet lined with parchment or waxed paper. Use a small spoon to pour some of the magic shell along about half the length of each stick. Pop in the freezer to set. Carefully lift each stick and turn over, and pour some of the magic shell on the upturned side. Freeze again. Repeat once more for each side and freeze. Trim the edges with a small sharp knife and keep frozen till ready to use.
Place the remaining ingredients (except the cereal) into a blender and blend till frothy. Transfer to a large spouted cup and give it a stir.
Place a popsicle stick into each of your molds and pour the cream mixture in. Cover and freeze overnight.
Pour the crushed cereal into a shallow plate. Remove pops from molds by running briefly under hot water; dip both sides into the cereal and transfer to a foil-lined baking sheet to re-set for a bit.
Working with one pop at a time, hold it over a bowl to catch drips and pour the magic shell all over. Let the excess drip off and return to the baking sheet. Repeat with remaining pops; keep frozen till ready to serve.
This delicious recipe brought to you by Sheri Silver
Pops GALORE on my Pinterest board!