I know most of you are gearing up for fall and leaving the broiling hot days of summer behind. On pinterest, I’ve already seen an explosion of pumpkin scents, flavors, and recipes, along with candy corn and Halloween themed treats and crafts. Although the first official day of fall is not until September 22, that’s not stopping people from getting in the mood for the new season! Well, to that I say “you go on ahead, but I’m gonna be hanging on to summer for as long as possible!” Summer is my favorite season. I love the swimming, grilling, even the heat.
Here in the south, we will be experiencing intense heat long after that first official day of fall in a couple weeks. It just doesn’t feel right eating soups and smelling pumpkin candles when it’s still 90 degrees outside. So, until the weather cools off, I’ll still be enjoying POPSICLES! Yeah, you heard me…popsicles. If you’re like me, and still want a cold, refreshing treat, then these Cookie Dough Pops are AWESOME! It really does taste like cookie dough!
As you can see, all my chocolate chips sank to the bottom. I should’ve waited until the pops had sat in the freezer for at least a half hour, but I didn’t make these until about midnight, and there was no way I was waiting up just to drop in some chocolate chips. But if you plan ahead better than I did, make sure to wait a while, then put in the chips, and they’ll be more evenly distributed. (Although it was pretty delish just eating a whole mouthful of frozen choc chips.)
- 2½ c. milk (whole milk would work best, but 2% and skim will work too!)
- ⅔ c. light brown sugar, packed
- couple pinches of salt
- 2 tsp. pure vanilla extract
- ¼ c. + 1 tsp. mini chocolate chips
- Place milk in a microwave-safe bowl and heat for 1 minute, or until warm to the touch. Stir in brown sugar and salt until dissolved. Stir in vanilla.
- Pour mixture into mold and freeze for at least 30 minutes.
- Remove pops from freezer and place ½ tablespoon of chocolate chips in each of your popsicle molds. Insert sticks and allow to freeze until solid (at least 3 hours).