This post is sponsored by Real California Milk and The Motherhood. All recipes and opinions are mine.
Y’all, I’ve got a sweet tooth something fierce! And I just recently found out that July is National Ice Cream Month, and I know it’s almost the end of July but I didn’t let that stop me! I mean, come on! Ice cream? Hello!? I’ve said it before and I’ll say it again; I think we need more food and treats on sticks. Who’s with me?!
As a kid my family went to the Spaghetti Factory a lot. I mean, really, we ate there all the time. At the end of the meal you always got a little bowl of spumoni ice cream – think of it as sort of like Italian Neapolitan… layers of chocolate, cherry and pistachio flavors, all swirled together in a little scoop of heaven. So when wanting to make something indulgent and delicious, the idea of spumoni on sticks popped into my head.
These little pops are simple, but require a bit of time to assemble, but in the end it’s totally worth it. You can use any sort of ice cream flavors you want – make it your own! I decided to use Pistachio, Chocolate Cherry Chunk and Chocolate Fudge Brownie. Who are we kidding here? It’s National Ice Cream Month people! Add a chocolate cookie crust and you’ve got a dessert fit for royalty.
As a tip, let your ice cream come to thaw at least 30 minutes before you begin to assemble this. It helps it spread out more evenly and makes the mess you make less of a hassle.
Spumoni Ice Cream Pops
- 1 carton of Pistachio ice cream, thawed
- 1 carton of Chocolate Fudge Brownie ice cream, thawed
- 1 carton of Chocolate Cherry Chunk ice cream, thawed
- 1 package of chocolate cookie sandwiches, crushed into crumbs
- 4 tbsp of melted butter
- Popsicle sticks
- Mix the chocolate cookie crumbs and melted butter together and press into the bottom of a large deep rectangle pan (like a lasagna pan).
- Top the cookie crust with the thawed Chocolate Cherry Chunk ice cream and spread evenly with a spatula, returning to the freezer to set for 10 minutes.
- Repeat the same step with the Pistachio ice cream, returning to the freezer again for another 10 minutes.
- Repeat once more for the Chocolate Fudge Brownie ice cream, spreading the thawed product out to the edges.
- Place popsicle sticks down into the pan and return to the freezer to completely freeze at least 6 hours, or overnight.
- Using a sharp knife, cut the popsicles into squares around the sticks and serve.
Being a California Native, when I was shopping for my ice cream, not only did I look for delicious flavors and a great price, I also always look for the REAL California Milk seal. I just feel good knowing I am getting 100% California Milk and supporting our local dairy farms! Did you know that California is the leading producer of milk, ice cream, butter, nonfat dry milk and whey protein concentrate in the country?
I can also let you know that if you choose to not do pops, just a slice of this with some hot fudge, whipped cream and a cherry makes an excellent spumoni mud pie. Just sayin’.
What are your favorite ways to eat ice cream?