ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
MealDessertsIce CreamSpecial OccasionNo Bake DessertsIndulgent SweetsMicrowaveFreezer FriendlySummerBBQPartySnacksKid-Friendly

Cookie Cutter Ice Cream Pops

These ice cream pops are a fun and creative way to enjoy your favorite frozen treat! Simply cut your favorite ice cream into shapes using cookie cutters, insert a popsicle stick, and freeze until firm. Decorate with sprinkles, chopped nuts, or even melted chocolate for a personalized touch. These pops are a hit with kids and adults alike and are perfect for hot summer days.

Matthew Johnson & Karlee Rotoly
Tasty Team
86% would make again
Total Time

13 hr 5 min

13 hr 5 min

Prep Time

5 minutes

5 min

Cook Time

13 hr

13 hr

Cookie Cutter Ice Cream Pops
Total Time

13 hr 5 min

13 hr 5 min

Prep Time

5 minutes

5 min

Cook Time

13 hr

13 hr

Ingredients

for 8 pops

  • 65 oz strawberry ice cream (2 kg), softened

White Chocolate Magic Shell

  • 3 cups white chocolate chip (525 g)
  • ½ cup coconut oil (120 mL)
  • 60 drops yellow food coloring
  • green sanding sugar, for sprinkling

Special Equipment

  • pineapple cookie cutter, 3X5 in (7cmn X 12 cm)
  • 8 ice pop sticks
  • metal skewer
  • offset spatula

Nutrition Info

  • Calories 974
  • Fat 67g
  • Carbs 87g
  • Fiber 0g
  • Sugar 85g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Line a baking sheet with parchment paper.
  2. Scoop the softened ice cream onto the baking sheet, distributing evenly. Use a large offset spatula to spread the ice cream in an even layer. Cover the ice cream with a second piece of parchment paper. Freeze for at least 6 hours, up to overnight. Place another baking sheet in the freezer to chill.
  3. Fill a bowl large enough to fit the cookie cutter with hot water.
  4. Remove the empty chilled baking sheet from the freezer and line with parchment paper.
  5. Remove the ice cream from the freezer. Peel the top layer of the parchment paper off the ice cream. Working quickly, dip the cookie cutter in the hot water and press into the ice cream to cut out shapes. You may need to wiggle the cookie cutter around a little to get the shape to release. Use an offset spatula to transfer the shapes to the clean baking sheet. Return to the freezer.
  6. Fill a medium bowl with very hot water.
  7. Remove the ice cream pops from the freezer. Place a metal skewer into the hot water for 10 seconds. Working carefully and quickly, insert the skewer 3 inches (7 cm) into the base of a pineapple pop. Remove the skewer and immediately insert a popsicle stick into the space created by the skewer. Repeat with the remaining pops.
  8. Return the pops to the freezer for 1 hour.
  9. While the pops set, make the magic shell. In a wide and shallow microwave-safe dish, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
  10. Continue stirring the magic shell until it cools down, about 3 minutes. Add the yellow food coloring, a few drops at a time, and stir until a pale, buttercup yellow color is achieved.
  11. Remove the ice pops from the freezer. Pick up a pop by the stick and quickly dip the ice cream into the magic shell to coat completely. Sprinkle green sanding sugar over the top section of the pineapple to resemble the crown. Repeat with the remaining pops.
  12. Return the pops to the freezer for 10 minutes to set and harden completely. Store in the freezer until ready to eat.
  13. Enjoy!
  14. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

Related Recipes

Cookie Cutter Ice Cream Pops