I’ve probably mentioned my family’s summer trip to Lake Tahoe before, but this is probably the first year we’ll be hitting the beach while the ski slopes are still open. (!) Thanks to a LOT of snowfall (great for the drought, somewhat insane for vacation planning purposes) we might be a little colder than usual. Still, we head to the lake this weekend for the usual summer fun: water fights, s’mores, flashlight bedtime stories, and lots of popcorn-fueled family movie nights.
In the spirit of all things summer, we’re partnering with Dreyer’s to share this easy Chocolate Caramel Milkshake Pops recipe featuring Dreyer’s Slow Churned Caramel Delight light ice cream. These pops are creamy, easy to make for a crowd, and full of chocolate-y caramel deliciousness.
As I was dreaming up how to make this recipe perfect for summer, I couldn’t stop thinking about a reality of the season: things just have to be easier overall. That’s why these pops are made in Dixie cups- easy to find, even if you’re away from home and have a whole cabin full of people wanting dessert. Instead of looking for popsicle molds, just grab a box of cups and a bag of popsicle sticks at the market and you’re in business.
You’ll also want to grab a few containers of Dreyer’s Slow Churned Caramel Delight light ice cream. This flavor is seriously the secret ingredient to these pops- a better-for-you light ice cream made with wholesome ingredients that tastes AMAZING. Check out these caramel swirls!
These swirls are honestly the secret to these pops’ success- combining them with chocolate milk creates a sweet frozen treat that’s JUST like a milkshake, but on a stick!
In order to combine my ingredients, I used a food processor. This step is easy though- you can also use a blender, or even a hand mixer!
It’s a short recipe list that’s big on yummy: Dreyer’s Slow Churned Caramel Delight light ice cream, chocolate milk, chocolate chips and a tiny bit of shortening. That’s it!
- 3 cups Dreyer’s Slow Churned Caramel Delight Light Ice Cream
- 1 cup Nesquik chocolate milk
- 1 cup semi sweet chocolate chips
- 1 teaspoon shortening
- In a food processor or blender, combine ice cream and chocolate milk and blend until combined.
- Spoon ice cream into small Dixie cups, leaving a half inch of space remaining in the cup.
- Freeze for one hour, then insert a popsicle stick in the center.
- Freeze overnight, or at least eight hours. Once frozen, cut a small slit in the side of the Dixie cup and peel your pop out.
- In a small saucepan, melt chocolate chips and shortening until smooth.
- Coat or drizzle your pops!
While you’re waiting for your pops to freeze- let’s chat a bit more about that Dreyer’s light ice cream. Slow Churned is special because it has 1/2 the fat and 1/3 less calories than full fat ice cream, but it’s still made with fresh milk and cream with non GMO ingredients. Most importantly, it’s super tasty.
If you’ve never made Dixie cup pops before it might seem a little awkward to get your pops out, but don’t worry! It’s super easy. Simply cut a small slit into the side of the cup with a pair of scissors and peel off the wrapper around the pop.
Voila! I shared these pops with my two nieces as a pre-summer vacation treat and we all agreed they reminded us of our favorite parts of a milkshake. Let us know what you think!
Latest posts by Carla (see all)
- Mediterranean Pasta Salad with Homemade Meyer Lemon Vinaigrette - March 27, 2018
- Vietnamese Lemongrass Meatballs - January 19, 2018
- A Look at Don Q Gran Anejo Rum - January 11, 2018