Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 5-28-2015 Sarah Phillips CraftyBaking.com
The heat of summer will soon be upon us, and these push pops are a great way to cool down, with a little caffeine kick.
Oreos are everyone’s favorite cookie, but some folks prefer to have theirs with coffee, instead of the traditional glass of milk.
This was the inspiration for these delightfully delicious push pops.
Push pops aren’t just for kids anymore. :^)
FROZEN DESSERTS RECIPE HELP
2 cups premium coffee ice cream, divided
1 cup premium vanilla bean ice cream
8 Oreo cookies
Chocolate covered espresso beans
1 cup of whipping cream
1 tablespoon sugar
1/2 teaspoon of vanilla extract
5 Wilton push pop containers-available at craft stores
4 disposable piping bags
Wilton #32 piping tip, for the whipped cream
1. Put Oreo cookies in a zip top bag and crush them until they are in medium-sized pieces. You do not want to pulverize them.
2. Assemble the push pop containers and have them ready to go.
The lid of the push pops can be used as a stand, to hold the containers upright as you assemble them.
3. Put 1 cup of the coffee ice cream in a bowl and stir it until it is softened.
You want it to be about as soft as soft-serve ice cream, but not completely melted.
4. Working quickly, put the softened ice cream into a disposable piping bag.
5. Cut a small opening in the bottom of the piping bag and pipe equal amounts into the 5 push pop containers, use a teaspoon to level.
When done, place the push pops into the freezer, for 15 minutes, to firm up the first layer of ice cream.
6. After 15 minutes of chilling, remove the push pops from the freezer and add 2 teaspoons of the crushed Oreo mixture, being careful not to get too many crumbs on the sides of the container.
Put them back in the freezer while you prepare the vanilla ice cream.
7. Soften the 1 cup of vanilla ice cream the same way you did for the coffee ice cream and put it in a new disposable bag.
Snip the tip and pipe it evenly into the 5 push pop containers.
Chill the push pops for 15 minutes to firm up the vanilla ice cream.
8. After 15 minutes, remove the push pops from the freezer and spoon in 2 teaspoons of crushed Oreos into each push pop.
Place them back in the freezer as you prepare the second cup of coffee ice cream.
9. Soften the second cup of coffee ice cream and put it in another disposable bag.
Snip the tip and distribute it evenly between the 5 push pops.
It should come up to the rim of the container.
When you are done, put the push pops back into the freezer.
10. Right before service, make the whipped cream.
11. Whip the cream with the sugar and vanilla, with a hand-held mixer until it is of pipeable consistency.
12. Put the whipped cream in a disposable piping bag, fitted with a Wilton #32 or any open star piping tip.
Pipe a generous spiral of whipped cream on each push pop, starting at the outside, and moving toward the center.
NOTE: You can pipe the whipped cream and add the jimmies and espresso beans ahead of time, and store the finished dessert in the freezer.
13. Sprinkle each push pop with chocolate jimmies and top with a chocolate covered espresso bean.
Store for up to three days in the freezer. Cover push pops with the lid BEFORE adding the whipped cream, then pipe on the whipped cream right before you are ready to serve.