Hello Internet Friends! It’s Popsicle Week!
OMG OMG OMG! This is seriously one of my favorite weeks of the whole damn year. I’m so giddy with excitement over the frozen treat apocalypse that’s about to descend on the blog-o-sphere (or maybe it’s just all the sugar that’s coursing through my veins), that I can hardly sit still as a type this.
If you’re not intimately familiar with #popsicleweek, then let me give you the quick run-down. It’s a yearly event (this is the sixth year!) hosted by Billy from Wit & Vinegar. And it’s all about frozen treats on sticks. On Billy’s dedicated Popsicle Week webpage, you can find links to ALL the popsicles from ALL the years past. We’re talking hundreds of popsicle recipes, people. So if you need some Summer dessert inspiration (and if you want to find some new talented bloggers to obsess over!), then go check it out. As 2018’s popsicle recipes roll in, Billy will be updating the page accordingly. So be sure to bookmark that shit!
As a lover of all kinds of popsicles, it’s hard for me to pick a direction to go in when I’m dreaming up a new recipe idea. Should I go boozy (like here and here), creamy (like here), healthy (like here), etc.? Everything always sounds so good to me, especially when the heat index starts soaring (we’re in for a hot week here in New England!). But then I spotted these pretty pastel entertaining ice cream pops from Sugar and Charm and I knew that was exactly the idea that I needed to re-create.
Basically, you (1) press a crust layer into a baking pan, (2) spread your favorite ice cream flavors on top and (3) freeze it. Easy peasy, folks. These babies are totally customizable. You don’t need a popsicle mold. And you can easily scale up to make enough for a Summer party. We’re winning at life today!
I had some leftover speculoos cookies and speculoos cookie butter (you might know speculoos as Biscoff) from a recent baking experiment, and that is what ultimately inspired the flavor combination for these Easy Layered Ice Cream Speculoos Pops. I used the speculoos cookies for the bottom crust, then layered chocolate and vanilla ice creams over top, with a sneaky layer of cookie butter in between. Pure heaven.
You can easily change up the ice cream flavors (I also wanted to do a layer of coffee ice cream, but my baking pan got too full!). Or add in something for extra crunch (mini chocolate chips or toffee might be nice!). Or just be totally basic like me and stick with this easy combination that everyone is sure to love. I had zero complaints from my friends. And I guarantee you’ll get a round of applause as well.