Ice Cream, Sorbet & Gelato Pops

Instructions

Strawberry Vanilla Ice Cream Pops:

1. Line a 8×8 or 9×9 square baking pan with parchment paper, leaving edges hanging over the edges of the pan.
2. Using a food processor or blender, pulse the stroopwafels into the smallest pieces possible. Then stir in melted butter.
3. Press the stroopwafel mixture into the pan and freeze for 10 minutes.
4. Spread an even layer of softened vanilla ice cream over the stroopwafel layer. Freeze for 15 minutes-20minutes until just hard to the touch. Then spread an even layer of the softened strawberry ice cream.
5. Freeze for 15 minutes and then insert 16 popsicle sticks, evenly spaced.
6. Freeze for at least 2 hours or until firm.
7. When ready to cut, remove from the freezer for about 10 minutes. Using edges of the parchment paper, lift the ice cream dessert from the pan. Place on a cutting board and carefully cut into 16 squares. Serve immediately or place in the freezer until ready to enjoy.

Lemon Berry Sorbet Pops:

1. Line a 8×8 or 9×9 square baking pan with parchment paper, leaving edges hanging over the edges of the pan.
2. Using a food processor or blender, pulse the vanilla pizzelle into the smallest pieces possible. Then stir in melted butter.
3. Press the vanilla pizzelle mixture into the pan and freeze for 10 minutes.
4. Spread an even layer of softened lemon sorbet over the vanilla pizzelle layer. Freeze for 15 minutes-20minutes until just hard to the touch. Then spread an even layer of the softened mixed berry sorbet..
5. Freeze for 15 minutes and then insert 16 popsicle sticks, evenly spaced.
6. Freeze for at least 2 hours or until firm.
7. When ready to cut, remove from the freezer for about 10 minutes. Using edges of the parchment paper, lift the sorbet dessert from the pan. Place on a cutting board and carefully cut into 16 squares. Serve immediately or place in the freezer until ready to enjoy.

Chocolate Hazelnut Gelato Pops:

1. Line a 8×8 or 9×9 square baking pan with parchment paper, leaving edges hanging over the edges of the pan.
2. Using a food processor or blender, pulse the Baci chocolates into the smallest pieces possible. Then stir in melted butter.
3. Press the Baci chocolates mixture into the pan and freeze for 10 minutes.
4. Spread an even layer of softened hazelnut gelato over the Baci chocolates layer. Freeze for 15 minutes-20minutes until just hard to the touch. Then spread an even layer of the softened chocolate gelato.
5. Freeze for 15 minutes and then insert 16 popsicle sticks, evenly spaced.
6. Freeze for at least 2 hours or until firm.
7. When ready to cut, remove from the freezer for about 10 minutes. Using edges of the parchment paper, lift the gelato dessert from the pan. Place on a cutting board and carefully cut into 16 squares. Serve immediately or place in the freezer until ready to enjoy.