Invisible Cookie Dough Ice Pops

  • Yield: servings


1 1/4cups skim, 2 percent, or whole milk
1/3cup brown sugar, packed
1pinch salt
1teaspoon vanilla extract
2tablespoons mini semisweet chocolate chips


In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.

Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3-cup ice-pop molds or small paper cups. Top each with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.

To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. (If using paper cups, simply peel cups away and discard.)

Reprinted with permission from The Cookie Dough Lover's Cookbook by Lindsay Landis, Quirk Books