Name: Invisible Cookie Dough Ice Pops
Total time: 5 min
Ingredients: Milk (skim, 2 percent, or whole, your choice); Light Brown Sugar , packed; Pinch Salt; Vanilla Extract; mini semisweet Chocolate Chips

About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 5 mins

Is invisible cookie dough better than the real thing? I’ll let you be the judge.
Funny thing about these popsicles: there’s not actually any cookie dough in them. Yet each lick, each bite, has just enough brown sugar and vanilla to make you think that you’re eating cookie dough, or at least its essence. Is invisible cookie dough better than the real thing? I’ll let you be the judge.

Makes: 4 pops
Active time: 5 minutes
Total time: 3 hours

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Step 1
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.
Step 2
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.
Step 3
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.)

Wonky Sticks?
If your ice-pop mold does not include built-in sticks or a lid to hold them in place, you may find yourself with sticks pointing every which way but up. To prevent this, simply stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust sticks as necessary after about 45 minutes of freezing, when the pops aren’t yet frozen solid.