Connecting on Mid-Night Falls, July Part 2

Photo by Judy Cohen

It’s July; my vegetable garden is growing, with a small fungus problem on the zucchini leaves. I have a tiny backyard, but I grow tomatoes, beans, cucumbers, and sunflowers. I hid two pumpkin plants for October. It never hurts to dream.

Speaking of dreams, this week's recipe is a dream dessert. I will make it tomorrow and give you the real lowdown.

Ice Cream Sandwich Cake Pops

AlLrecipes.com

Ice cream cake on a stick, crunchies and all! The shell coating against the cake part of the ice cream sandwich gives it the most amazing texture. It’s Assorted toppings (I like crushed Oreo’s®!) that add crunchy texture, and the cake warms a little, so it’s a perfect contrast to the ice cream. You have to try this; no dessert could be easier! Kids will have fun making these, and adults will enjoy eating them. By **Nicole McLaughlin**

*Read all of the recipe, timing is an issue

Ingredients

6 (2.5-ounce) ice cream sandwiches

2 (7.25-ounce) bottles of chocolate shell topping (such as Magic Shell®) or 1 bag of chocolate chips, any variety

12 popsicle sticks

assorted toppings such as sprinkles, crushed cookies, nuts, crushed candy bars

Directions

1. Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through the center of each cut end. My sandwiches were small. I added the sticks at the end)

2. Use a chocolate shell topping or chocolate chips… melt the chips in a safe microwave bowl for about 2 minutes until melted.

3. Dip each pop until completely covered, allowing excess to drip off. Dip the top ends in the desired toppings and place them on aluminum foil or the baking sheet.

4. Freeze pops at least 1 hour before serving.

I am adding very good directions for success.

Temperature control is crucial throughout the process — after inserting the sticks and before dipping, freeze the pops for at least 30 minutes until they’re completely solid, and keep your chocolate shell topping at room temperature (not heated) for the perfect consistency that will harden quickly.

When it comes to dipping, avoid letting your cake pops sit in the chocolate coating for too long, as this will cause the ice cream to melt — instead, dip quickly and immediately add your toppings before the shell hardens, then return each pop to the freezer right away.

For the best texture and presentation, give your finished pops at least 2 hours in the freezer to set completely before serving, and if you’re making them ahead, store them in an airtight container to prevent freezer burn.

• My husband loved them. You need to move fast, or the ice cream melts.

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Join the fun, contact Dixie Dodd

Ginuschuks Okonkwo- Hyginus Okwuchukwu Okonkwo, Rajesh Poovathum Kadavil 🇮🇳, Vsagar, Trisha Faye, John Hansen PAL, Lu Skerdoo, Dawn Ulmer, Victoria Vanderslice, Lynn L. Alexander