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