Ingredients
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Instructions
- Portion and Shape the Vanilla Ice Cream Filling: Working quickly, place 2-3 tablespoons of ice cream into a small oval cookie cutter. Press firmly, using the back of a spoon, and transfer onto a cold sheet tray lined with wax paper. Cover the tray loosely with another sheet of wax paper and place in the freezer.
- Portion and Shape the Vanilla Ice Cream Filling: Working quickly, place 2-3 tablespoons of ice cream into a small oval cookie cutter. Press firmly, using the back of a spoon, and transfer onto a cold sheet tray lined with wax paper. Cover the tray loosely with another sheet of wax paper and place in the freezer.
- Fill Molds with Sherbet and Freeze: Add popsicle sticks to the openings in the molds. Fill the molds about ⅓ full with the orange sherbet mixture, just until it almost reaches the popsicle stick, and set in the freezer for about 1 hour. Cover the remaining sherbet mixture with plastic wrap and place in the fridge.
- Enclose Vanilla Filling with Sherbet and Freeze: After 1 hour, take the vanilla ice cream ovals and place them in the center of each of the popsicle molds. Take the remaining orange sherbet mixture and pour it around the sides and on top of the ice cream in a thin layer to fully (or mostly) enclose the vanilla ice cream. Chill until fully set - at least 6 hours or overnight.
- Unmold and Serve the Popsicles: Gently remove the popsicles from the molds, being careful not to break them. Serve immediately or transfer to individual plastic bags and keep frozen until ready to serve.
Ingredients
Share this recipe with your friends!
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|
Instructions
- Portion and Shape the Vanilla Ice Cream Filling: Working quickly, place 2-3 tablespoons of ice cream into a small oval cookie cutter. Press firmly, using the back of a spoon, and transfer onto a cold sheet tray lined with wax paper. Cover the tray loosely with another sheet of wax paper and place in the freezer.
- Portion and Shape the Vanilla Ice Cream Filling: Working quickly, place 2-3 tablespoons of ice cream into a small oval cookie cutter. Press firmly, using the back of a spoon, and transfer onto a cold sheet tray lined with wax paper. Cover the tray loosely with another sheet of wax paper and place in the freezer.
- Fill Molds with Sherbet and Freeze: Add popsicle sticks to the openings in the molds. Fill the molds about ⅓ full with the orange sherbet mixture, just until it almost reaches the popsicle stick, and set in the freezer for about 1 hour. Cover the remaining sherbet mixture with plastic wrap and place in the fridge.
- Enclose Vanilla Filling with Sherbet and Freeze: After 1 hour, take the vanilla ice cream ovals and place them in the center of each of the popsicle molds. Take the remaining orange sherbet mixture and pour it around the sides and on top of the ice cream in a thin layer to fully (or mostly) enclose the vanilla ice cream. Chill until fully set - at least 6 hours or overnight.
- Unmold and Serve the Popsicles: Gently remove the popsicles from the molds, being careful not to break them. Serve immediately or transfer to individual plastic bags and keep frozen until ready to serve.
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