Samoa Ice Cream Pops

I am picky about my ice cream treats. I like them with lots of goo and chunks and feel strongly that when it comes to ice cream, the richer the better. When I go to DQ I have ordering down to a science to make this happen. But, since I don’t have an ice cream maker to do this at home, I have had to get creative. Enter, dixie cups. You can layer just about anything in a dixie cup, freeze it, and make all of your ice cream dreams come true. This week I did just that with the idea of making a Samoa pop that would blow my freaking mind. I did it. It wasn’t hard. What was hard was not eating them all. You should really, REALLY try this one.

1/2 gallon vanilla ice cream

2 packages Samoa or Coconut Dream (Keebler) cookies

1 jar caramel (I used Smuckers 11.75 oz)

1 jar hot fudge (also, Smuckers 11.75 oz.)

2 c. shredded coconut

(Note: The steps for this are totally up to you and I sort of feel silly spelling them out because you can do whatevs you want and it will be YUM, nevertheless, this is what I did.) First, set out ice cream and let it soften. This will make your life much easier. I also heated up the hot fudge until it was runny which also made prep a lot smoother. However, if you use Smuckers caramel you won’t need to heat it up as it is a runny enough consistency as is. Next, break up the cookies and set aside. Toast the coconut and sprinkle some the bottom of a 5 oz. paper cup. (You’ve got to use paper so that you can cut it open and peel it away easily.) Next, begin to layer ingredients. I did coconut, hot fudge, ice cream, cookie crumbles, caramel, ice cream, hot fudge, cookie crumbles.

After you have filled up the cups, stick with plastic utensils or popsicles sticks, cover each cup with foil, and freeze overnight. When ready to serve, cut a slit in the cup and peel off slowly.