Recipe courtesy of The Kitchen
Two-Ingredient Cookies and Cream Ice Pops
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- Level: Easy
- Total: 4 hr 5 min (includes freezing time)
- Active: 5 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 219
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 82 mg
- Sodium
- 34 mg
- Level: Easy
- Total: 4 hr 5 min (includes freezing time)
- Active: 5 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 219
- Total Fat
- 23 g
- Saturated Fat
- 14 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 82 mg
- Sodium
- 34 mg
Ingredients
Directions
Special equipment:
ice-pop molds- Divide the crushed cookies evenly among 10 ice-pop molds. Pour the cream over the cookie chunks until each mold is filled. Freeze until solid, about 4 hours.
