The second of our four Ultimate Recipe Contest finalists is fresh out of the Turkey Hill kitchen! Look for the last two finalists tomorrow and Thursday. On Friday, we’ll open up the polls to let you vote for the finalist that should take home the grand prize – a one year supply of Turkey Hill Ice Cream!
Brownie Ice Cream Pops
SUBMITTED BY: Donna P. of Morristown, NJ
DESCRIPTION: Chocolate-dipped pops that combine brownies and caramel between two flavors of All Natural Ice Cream.
10 wooden lollipop or popsicle sticks
4 cups Turkey Hill All Natural Butter Almond Ice Cream, slightly softened
4 cups brownies, cut into ½ inch pieces
4 cups Turkey Hill All Natural Vanilla Bean Ice Cream, slightly softened
2 cups chopped, toasted almonds or other nuts
8 ounces bittersweet or semisweet chocolate, chopped, melted
1 cup caramel syrup
½ cup green red and white sprinkles, optional
Cover bottom and sides of 10 x 8 x 2 inch metal baking pan with parchment paper. Spread the Butter Almond ice cream evenly into the bottom of the pan, packing well. Drizzle ¼ cup caramel syrup over the ice cream. Break up the brownies into ½ inch pieces and press into the ice cream. Drizzle another ¼ cup of caramel syrup over the brownies, & sprinkle with ½ cup almonds. Spread the Vanilla Bean ice cream evenly over the almonds, packing well.
Cover and place pan in the freezer for about 1 hour, until set. Remove from the freezer. Press a cutting board against the top of pan and flip. Remove paper. Cut the ice cream with sharp knife dipped in hot water, into 10 (2 x 4 inch) rectangles. Push a stick into the center bottom of each rectangle, half way up.
Place the melted chocolate in a cup. Spread remaining almonds evenly into a flat plate. Dip the top half of ice cream rectangle into the melted chocolate. Sprinkle the chocolate with the toasted almonds, or with green, red and white sprinkles. Place the ice cream pops into several shallow cups to hold. If desired, drizzle with more caramel.