Peach Berry Ice Cream Cupcake Pops
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 10-12 cupcake pops
 
A layer of peach and mixed berry ice cream over a vanilla wafer crust topped with vanilla frosting and sprinkles. These peach berry ice cream cupcake pops are the perfect treat for late summer.
Ingredients
For Vanilla Wafer Crust
  • 2 cups vanilla wafers
  • 3 tablespoons vanilla yogurt
For Ice Cream Base
  • 1⅛ cup heavy cream
  • ¼ cup + 2 tablespoons granulated sugar
  • ½ packet The Curious Creamery Sweet Cream ice cream cake mix
For the Peach
  • 1 large yellow peach, sliced
For the Mixed Berry
  • ½ cup strawberries, chopped
  • ¼ cup blueberries
  • ½ cup blackberries
  • Frosting for decorating
  • Sprinkles for decorating
Directions:
  1. Crush vanilla wafers into fine crumbs by placing vanilla wafers into a Ziploc bag and using a hammer to crush them into crumbs.
  2. Pour the vanilla wafer crumbs into a medium size bowl, then add vanilla yogurt. The vanilla yogurt will act as a binder.
  3. Using Dixie cups as the mold for these cupcake pops, use a tablespoon to scoop the vanilla wafer mixture. Place the spoonful into a Dixie cup and press down to pack the crumbs together at the bottom. It doesn’t have to be exactly a tablespoon. It’s just an easy way to measure the scoops.
  4. Divide the vanilla wafer mixture between 10-12 cups. It’ll vary depending on your scoops.
  5. Place these cups into the freezer while you prepare the ice cream portion.
  6. For the ice cream portion, create the ice cream base by mixing together heavy cream, granulated sugar, and the Curious Creamery ice cream cake mix in a large mixing bowl. Use a hand mixer, or whisk, to mix until the ice cream base thickens.
  7. Divide the ice cream base equally between two mixing bowls. These will be used for the two different layers of ice cream.
  8. Blend peaches until smooth, about a ½ cup puree, and pour the peach puree into one of the mixing bowl. Whisk the peach puree into the ice cream base until the peach is well incorporated and the base appears thick and creamy. Use a tablespoon to scoop the peach ice cream mixture into the Dixie cups with the vanilla wafer. The peach ice cream will be the second layer. I scooped about two tablespoons in each cup and then divide any leftover peach ice cream equally between the cups. Place these cups back into the freezer while you do the next layer.
  9. Blend strawberries, blackberries, and blueberries into a puree, about a ½ cup puree. Pour the mixed berry puree into the second mixing bowl. Whisk until the mixed berry puree is well incorporated and the ice cream base is thick and creamy. Use a tablespoon to scoop the mixed berry ice cream mixture into the Dixie cups to form the third layer. Start by spooning two tablespoons into each cup, and then divide the leftover equally between the cups.
  10. Stick a popsicle stick through the layers of ice cream. Loosely cover the cups with plastic wrap. Freeze the ice cream cupcake pops overnight.
  11. When ready to serve, take the cupcake pops out of the freezer. Tear the cups and remove them from the cupcake pops. Place the frosting into a piping bag and pipe the frosting on top. Add a pinch of sprinkles on top.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/08/29/peach-berry-ice-cream-cupcake-pops/