Ice Cream Orgasm Pops

These are definitely the OMG of ice cream pops.

They are made of rich French vanilla ice cream, peanut butter sauce and a rich hot fudge sauce.

I make my own ice cream…however, you can substitute your favorite store-bought ice cream for my homemade.  Either way, it’s just fantastically delicious!  I’ll give the recipe for my ice cream custard right here if you want to try it, but be warned–this formula is very VERY rich and I always say it makes Ben & Jerry’s Premium taste like diet ice cream!!!

Since my freezer real estate is at a premium and I can’t have space taken up freezing a bowl to make ice cream, I have a machine that has a freezer in it.  The one I own is a Lello Gelato Junior.  It makes a scant quart.  Perfect size!

The recipe for the peanut butter sauce may be found HERE.

The fudge sauce may be found HERE.

If you wish to use store-bought ice cream, you will need about 1 pint softened.

I used these molds~~

Ice Cream Orgasm Pops

• 3 cups heavy cream
• 1 cup light cream
• 3/4 cup sugar
• 4 egg yolks, beaten
• 1 tsp vanilla
• 1/2 cup fudge sauce, warmed
• 1/2 cup peanut butter sauce, warmed
• 1/2 cup mini peanut butter cups, chopped

Add the creams and sugar to a heavy 3-quart saucepan.  Heat over medium heat, stirring constantly until mixture is very hot, but NOT boiling.  


Add about 1/2 cup of the hot cream to the beaten egg, whisking while pouring the cream in–this is called “tempering.”  While whisking the cream in the saucepan, add the egg/cream mixture back to the pot and stir constantly until mixture reaches 160 degrees OR coats the back of a metal spoon.


Remove from heat and cool to room temperature.  Add vanilla and stir.  Transfer to a covered container and store in the refrigerator until ready to use and/or well chilled. 


Follow your ice cream maker’s instruction for freezing.


To assemble the pops, add about 2-3 tablespoons of ice cream to each popsicle mold.  Add about 1 tablespoon of the chopped mini peanut butter cups on top of each .  Then add about 1 tablespoon of the fudge sauce followed by about 1 tablespoon of the peanut butter sauce to each mold.  Fill to within 1/8-inch of top of each with remaining ice cream.  Insert sticks in center, leaving about 1-2 inches of the stick free.


Freeze until firm, about 6 hours, preferably overnight.


**No nutritional info will be given due to variations in individual amounts and/or ice cream used in recipe.  Hey, it’s loaded with fat and calories–just enjoy!!!**

Ice Cream Orgasm Pops

Ice Cream Orgasm Pops