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Cookie Dough Pudding Pops

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Cookie Dough Pudding Pops

Published on July 15, 2021
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Cook Time: 240 minutes
Serving Size: 12 servings
    For the Cookie Dough:
    • 1 stick butter, softened
    • 3/4 cups sugar
    • 1 tsp. vanilla extract
    • 1 cup all-purpose flour
    • 1 cup mini chocolate chips
    • Dark chocolate (melted)
    For the Ice Cream:
    • 1 ½ cups thickened/whipping cream
    • ½ cup sweetened condensed milk
    • 1 tsp vanilla extract
    For the Chocolate Fudge Sauce:
    • 100gm good quality dark chocolate
    • 25g butter
    • 20g brown sugar
    • 60ml cream
      For the Cookie Dough:
      • In a stand mixer, beat butter, sugar, and vanilla extract until smooth.
      • Add flour and salt and beat until combined.
      • Stir in chocolate chips.
      • Transfer to a freezer to firm up, 25 minutes.
      • To put everything together add about 1 tsp cookie dough at the bottom of the ice cream molds and pat it down.
      • Add some chocolate sauce, and then some ice cream.
      • Freeze for 2 hours and drizzle with melted dark chocolate.
      For the Ice Cream:
      • Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
      • Transfer cream mixture to a deep baking dish.
      • Freeze for at least 2-3 hrs.
      For the Chocolate Fudge Sauce:
      • Add all ingredients into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
      • Chill for 30 minutes to set.


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