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Category Archives: Frozen desserts

Iced Mocha Pops!

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Mocha Pop3

Stir this delicious frozen pop into your coffee, and you have an instant, creamy iced peppermint mocha! 

The heat of summer is here, and I find myself craving iced coffee drinks in yummy flavors. These easy-to-make frozen pops can be stored in your freezer and pulled out any time you have a craving for something a little more fun than just plain coffee!

I made mine with peppermint syrup- but you could certainly make yours with your favorite flavor! Don’t skimp on the chocolate- I used Torani Dark Chocolate Sauce and it is to die for!!  Seriously. Use it.

Iced Mocha Pops

Aren’t they so fun?!? And the smiles when you serve these….. love it!

Here’s how we made them: (printable recipe)

INGREDIENTS (makes 10 pops)

  • 3 cups of whole milk (if you can get it in your part of the world, Fairlife ultra-filtered milk is SO worth trying. It is unbelievably creamy. I’ve never had milk this good…)
  • 2/3 cup Torani Dark Chocolate Sauce (plus a little to drizzle on top, if desired)
  • 3/4 cup Torani Peppermint Syrup (or whatever flavor you love!)
  • Pink food coloring (if desired- match the color to the flavor you use– you can have several flavors in your freezer and know which is which!)
  • Whipped Cream (to top, if desired)
  • 8 oz. of brewed coffee for each serving
  • Crushed ice

DIRECTIONS:

  • Heat 2 cups of milk in the microwave or on the stove until warm (not hot).
  • Add Dark Chocolate Sauce and mix until well-combined.
  • Set 10 (3 oz.) paper cups on a small baking sheet and pour Dark Chocolate milk mixture into each cup. Fill them about 2/3 full.
  • Freeze for 3-4 hours. Press a wooden dowel into each one (the pointed end helps with this) and re-freeze.
  • Mix peppermint syrup with remaining 1 cup of milk and pour all but about 1/3 cup into each cup, leaving a little room on the top of each pop to add some PINK peppermint milk.
  • Freeze for 3-4 hours (keep unused peppermint milk covered in fridge until you need it).
  • Add pink food coloring to remaining peppermint milk, and pour a little on top of each pop.
  • Freeze overnight.
  • The next day, clip the top of the cup with a scissors and tear away the paper cup. Place uncovered pop on a paper plate or parchment paper in the freezer.

Iced Mocha Pops

  • To serve immediately, in a 12-14 oz. cup, brew 8 oz. of strong coffee. I used my Keurig with a dark blend.
  • Place pop into coffee and stir until dissolved. Add a little crushed ice to chill completely and top with whipped cream and chocolate drizzles if desired.

Frozen Mocha PopFrozen Mocha Pop

  • To have a mocha-on-demand, place these little pops into cake-pop cello bags and tie them shut. Keep these frozen for up to a month. When you are craving an iced mocha, simply make coffee and add a pop!
  • Enjoy!!!!

Mocha Pops5

My thoughts: Ah….these are so yummy! I love the deep chocolate taste and how it blends with the coffee. I made some with caramel syrup too, and I can’t wait to try others! Give yourself a day to make them, since they have to freeze in stages. I started my first batch in the afternoon and finally put them in to freeze overnight at 10pm! So plan ahead and start them early.

These are so cute in little cello bags with ties- a perfect addition to a coffee bar- just be sure to keep them on ice! Enjoy!!  ~r

Iced Peppermint Mocha Pops

Other coffee themed desserts here on Easybaked: (click on a photo to see the recipe)

Espresso Cookies 6Mocha cupcakes in edible fondant mugMocha Caramel Cream Cupcakes!Spiced Mocha and Tim Tam Slams!

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Baked Alaska Cookies!

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Baked Alaska1

These dark chocolate cookies are topped with a scoop of ice cream and a cloud of toasted meringue~ a cookie sized Baked Alaska! So fun!

Baked Alaska is a dessert that is dear to my heart. Every year, for as long as I can remember, my mom, sis-in-law and I have celebrated our (nearly-Christmas) birthdays with this dessert. At Christmas, the ice cream of choice is peppermint stick. I made these with Mocha Chip ice cream. Pick your favorite ice cream flavor, and give these sweet mini desserts a try!

Baked Alaska Cookies!!

Oh- and remember that hot fudge sauce I shared here a few days ago? Well…put that to good use here:

Baked Alaska Cookies!

Here is how we made these: (printable recipe)

INGREDIENTS: (makes about 18-22 desserts)

Cookies:

  • 1 sticks (1/2 cup) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 gallon of ice cream

Meringue topping:

  • 8 egg whites
  • 2 cups of granulated sugar
  • 1/4 teaspoon of cream of tartar

DIRECTIONS: (note: you will need a Kitchen Torch to toast the tops of these)

Cookies:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter, using a floured rolling pin.
  • Cut into 2 1/2″ circles and place on a parchment-lined baking sheet.  
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface. Cool. 
  • Place cookies back on cooled cookie sheets and freeze them to get them cold while you make meringue.

Meringue topping: (Don’t be afraid- this is easy! It just takes some quality time with your mixer.)

  • Place egg whites, sugar and cream of tartar in a medium heat-proof bowl that will set on the top of a sauce pan of boiling water without touching the water.  (I had to experiment a bit to find a good fit)
  • Bring water to a boil in the saucepan and set the bowl on top.
  • Whisk ingredients together for about 3-4 minutes.  Sugar will be dissolved and egg whites should be heated to about 145F degrees.
  • Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes.  The meringue will become the most beautiful, white, glossy mixture.  It should form stiff peaks before you stop beating it.
  • Spoon all that wonderful glossy white yumminess into a bag fitted with a decorating tip.

Assembly of dessert:

  • Assemble one dessert at a time, and then pop it into the freezer immediately.
  • Take a cold cookie, use a small cookie scoop or melon baller and place a scoop of ice cream in the center of the cookie.  Pipe meringue all around it, being careful to seal up all the ice cream at the bottom and them working your way up to a swirled top!

Baked Alaska CookiesBaked Alaska Cookies

  • Immediately toast this meringue with a Kitchen Torch to firm up the outside of the meringue and then FREEZE!
  • Serve frozen with a little bit of hot fudge on top.
  • Enjoy!!!!

Baked Alaska Cookies

My thoughts: **Smile** I loved these…. oh my. SO much! I made a mistake with the ice cream by using yogurt instead- it was softer than ice cream and harder to assemble- so use ice cream! I tried to take a picture of the inside and is was so soft that as soon as I cut into it, it fell apart into a pile of yummy frozen yogurt..that’s why there are no pictures of the insides 🙂 These were well-loved by everyone who tried them- including me!  Enjoy!!!  ~r

Baked Alaska5

Other mini desserts to try: (click on a photo to be taken to a recipe)

Turtle Cookie CupButterscotch Ice cream towers!!!!S'mores Pie!!!Marshmallow Turtle Pops!

Ice Cream Punch Pops!

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Punch Pops6

Add ginger ale to this cute frozen pop and you’ll have a cup of creamy, fruity, ice cream punch!  A perfect summer treat!

So I have this incredible punch recipe. It is soooooo yummy! I’ve made it for all sorts of parties, showers, picnics, and receptions. I’ve been asked for my recipe so many times that I’m actually surprised I haven’t added it here on Easybaked yet!

Last week I was craving it. I was headed to the pool and thinking about a cup of this creamy summer happiness- but you know punch…you have to throw all the ingredients into a big bowl and it is delicious for maybe an hour- and then it melts and you can’t save it for later. So I sat by the pool and thought about how to make punch in single servings, and these little ice cream punch pops came into being!

Punch Pops !

Aren’t they CUTE? I wrapped mine up in cello bags and tied them with ribbons. When anyone wants  cup of punch, all I need is some ginger ale to pour over the top. Stir….. and….

Punch Pops3

YUM! Punch in whatever fruit flavor you choose! One cup at a time!

These are fun and fairly easy to put together- they just take some freezer time. Make sure you have some freezer space available- and you need some height- so you can fit them in with those straws poking out of the top. Once they are made, you can place them in cake pop bags and tie them with cute ribbons. This makes storage in the freezer easier and keeps them fresh longer.

Here’s how I put these cute little pops together: (if you prefer a big bowl of punch, put all the ingredients in a punch bowl- but use a little less ginger ale).

INGREDIENTS: (makes 20 pops)

  • 24-30 oz of pineapple juice
  • ½ gallon vanilla ice cream
  • 1 quart of fruit sherbet- any flavor (I used 3 flavors and only used 1/3 of each quart)
  • 2 liters of ginger ale at room temperature
  • 6-7 strawberries, sliced 
  • 20 (3 oz) paper cups and 20 straws

DIRECTIONS:

  • In 20 small (3 oz) paper cups, measure about 1/8 cup of pineapple juice and add a slice of strawberry
  • Freeze until hard (4-6 hours)

Note: I did this on a small cookie sheet so that I could pop them all into and out of the freezer at once.

  • Scoop ice cream into a large zip top bag and microwave in 10 second increments until soft-serve consistency. Mix bag by squeezing. (Tip: wear gloves to keep your hands warm!)
  • Clip a corner off this bag and squeeze the softened ice cream over frozen juice, leaving room at the top for a layer of sherbet (you will add about twice as much ice cream as sherbet, and use almost all of the ½ gallon)
  • Slide a straw into the center of each cup and re-freeze until ice cream layer is hard (2-3 hours)
  • Scoop sherbet into a large zip-top bag and microwave/squeeze until a soft-serve consistency (this melts faster than ice cream, so be cautious)
  • Clip a corner off this bag and squeeze the softened sherbet over the top of the frozen ice cream. Tap each cup against the counter to flatten the sherbet out a little bit on top.
  • Re-freeze overnight (10-12 hours)

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  • To remove them from the cup, snip a tiny cut into one of the cup’s edges and tear the cup away.
  • Set the pop on a small cookie sheet that has been covered with parchment paper and keep frozen until use.

Punch Pop1Punch Pops!

  • If you want to place them in individual bags, keep them frozen, and one at a time, slide into a bag, tie shut and refreeze.

Punch Pops 9

  • To serve these cute little pops, simply place one in a glass that holds at least 12 ounces, and pour room temperature ginger ale over the top- just until the pop is covered. 
  • Stir your punch with the straw until it has melted into a cold frothy ice cream treat!

Punch Pops!Punch Pops!

Punch pops!

My thoughts: I love these! They taste exactly like my favorite punch and I love that I can have a cup of it whenever a craving strikes. I had a party a couple of days ago, and the guests enjoyed choosing a flavor (I made raspberry, lime and orange), and making their own punch! It’s just plain fun. 🙂

Oh- and don’t you love the glasses?!? I’m CRAZY about them! Bring me sunshine!!!!  I found them on Amazon while looking for something entirely different- and knew they would make perfect little punch glasses! They are actually intended to be candle holders- so if you use them you will have to wash by hand. I love them so much I will happily wash by hand every time! They are especially cheery with juice at breakfast! Click on the photo below if you want your own: 

I hope you get a chance to try these fun little punch pops- they really are one of my favorite ideas in awhile 🙂  ~r

Other frozen summer treats here on Easybaked:

Creamy Mango Pops!Frosty Almond Joy Cups!Raspberry Lemon Cream Cups!!!Heath Bar Ice Cream Dessert3

 

Fun recipes for kids!

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Strawberry Lemonade Cupcakes!!!!!Summer is almost here- and that means summer vacation! I remember spending my summer days in the kitchen with cookbooks I’d gotten out of the library, trying new things. Sometimes I baked with mom- and sometimes I ventured out on my own and learned valuable lessons like you can’t put the whole egg in when the recipe calls for just egg whites!

As an adult, I love baking with kids. I love creating recipes that make kids smile. My childhood interest turned into a lifelong hobby for me, and it’s fun to share that with a new audience.

I thought I’d share some of my favorite kid-friendly recipes that have been posted on Easybaked over the years.

Some of these are featured in my cookbook for kids, “Life is Sweet, Baking Devotions for Kids”.

As I share photos of these recipes, click on the photo to be taken to the recipe!

Easy Recipes- ones that kids can make on their own or with a little adult supervision.

Cinnamon Cheesecake Sundaes– use wonton wrappers to make crispy little cups. Fill them up with a no-bake cheesecake and sundae toppings. Kids love to make their own creative sundaes!

Cinnamon Cheesecake Sundaes

 

Nutter Butter Flip Flops- less baking and more art! Simply dip Nutter Butter cookies in Wilton’s candy melts and draw on flip-flop straps. It might take a little practice, but learning to dip things in chocolate is a skill everyone should learn!

Nutter Butter Flip Flops

Tie-Dye Cake- If your kids love color, this cake will make them smile! You color cake mix in all the shades of the rainbow and then bake it into a swirling masterpiece. With blue frosting. Everyone loves blue frosting- right?!?

Tie-Dye Cake with Blue Raspberry Frosting!

Hamburger Cookies- They look like hamburgers but taste like chocolate. What kid wouldn’t love that! Easy and quick to make- and very cute when served with those mini potato sticks as french fries!

Hamburger Cookie!

Earthworm Cupcakes- Kids will love making these jello “worms” and poking them into Oreo crumbs. Not just your USUAL dirt cupcakes- because this time the worms look REAL!

Edible Jello Earthworm Cupcakes

“Pup”cakes- If your kids are looking for someone special to bake for… try these super-easy cupcake treats for dogs! Peanut butter happiness for everyone!

Pupcakes8

Confetti Kisses- here’s that chance to learn about egg whites! A little supervision if they’ve never divided an egg before- and help with beaters- but add some Jell-O and you have such a fun treat!

Raspberry Confetti Kisses

 

Recipes for kid’s parties: These are fun ideas to surprise kids with. Maybe they help create the masterpiece- or you create it for them. These are a little more difficult, but so much fun!

Frozen S’mores Cups!

frozen s'more cups

Kool-aid Truffles

Kool-Aid Truffles!!

Candy-filled Cake

Confetti Cake Filled with Candy

A Dr. Seuss-style stack of cupcakes

Pile of Cupcakes!

Polka Dot Cake!

Polka Dot Cake!!!

Toxic Slime Cupcakes!

Toxic Slime-filled Cupcakes!

Oreo Frogs!

Frog Oreos!!

Root beer float cupcakes (one of my favorite cupcake recipes!)

Root Beer Float Cupcakes!!!!

And last…but certainly not least:

Kool Aid Pie!

KoolAid Pie

I hope I’ve inspired a little summer fun in the kitchen!  Enjoy! ~r

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One of our specialties here on Easybaked is our fun-to make (and eat!) Oreo pops! We have them for every season! (click on photo to get directions!)

Original Oreo pops!!!!!Mummy Oreo Pops!Snowman Oreo PopsLadybug Oreo Pops!

Reindeer Oreo Pops!!!Rainbow Oreo Pops!!!!Goldfish Oreo Pops!American Flag Oreo Pops!!!!

Orange Creamsicle Cupcakes!

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Orange Creamsicle Cupcake

These delicious orange cupcakes have a white chocolate cup of vanilla ice cream in the center! Just like everyone’s favorite Orange Creamsicle frozen treats! Summer is coming…. you need these frozen cupcake treats!!!!

Confession: I hate all things orange flavored.

Confession: I was making cookie dough cupcakes for a party last week and I accidentally grabbed an orange cake mix instead of a chocolate cake mix at the store. I’m not sure how you do that… but I did. I had to rush to the store for a chocolate cake mix and then I was stuck with this orange one…. and I hate…hate…hate orange.

My dad suggested a Creamsicle cupcake and I went for it. Turns out, everyone else in the world LOVES orange Creamsicles- so it all worked out.

Orange Creamsicle Cupcake

I knew I wanted ice cream in the middle, but I didn’t want a soggy cupcake. Solution: the fun chocolate bomb mold that I’ve been raving about and using on cupcakes whenever I get a chance! Best kitchen gadget ever! I used the mold to make little white chocolate cups to hold the scoop of ice cream on top. Perfect!

Orange Creamsicle Cupcakes

Here’s how I put these fun little desserts together: (printable recipe)

INGREDIENTS:

  • One box of orange cake mix (plus oil, water and eggs to make according to package)
  • 1 bag of Wilton’s candy melts in white
  • 2 sticks of butter (room temp)
  • 1 1/2 cups of powdered sugar
  • 1 teaspoon of vanilla
  • Orange food coloring (if desired)
  • Vanilla ice cream
  • Cool Whip (if desired)
  • Sprinkles to decorate

DIRECTIONS

  • Make cake mix according to package and divide equally into 24 cupcake liners in cupcake tins.
  • Bake according to package and cool.
  • Make icing by combining butter, powdered sugar and vanilla in bowl and beating until light and fluffy. Color orange if desired.
  • Place icing in a large zip-top bag fitted with a round tip, and set aside.
  • Melt candy melts in microwave in 30 second increments, stirring between until completely melted.
  • Use a pastry brush to brush candy melts inside each cavity of the chocolate bomb mold and freeze for a few minutes.
  • Coat a second time (it needs to be nice and thick since we aren’t filling them before popping them out of the mold).
  • Pop these cups out of the mold by peeling the silicone away. Repeat.

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  • Assemble cupcakes by cutting a small core out of the center of each one, pipe a little frosting into this core, and set a chocolate cup on top.

Orange2Orange3

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  • Pipe frosting dots all the way around the edge of the cup.

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  • You can hold the cupcakes here until serving and do the next steps right beforehand- or do the following steps and keep the entire cupcake frozen until serving. Depends on how and where you will be serving them.
  • Place a small scoop of ice cream into the center
  • Top with Cool Whip, and sprinkles as desired

Orange5Orange4

Enjoy!!!!!

Orange Creamsicle Cupcakes

My thoughts: Well, I didn’t try these, but I did share them and according to others, they are a yummy success! These work best if you keep them at room temp and add the ice cream just before serving. If you add the ice cream ahead of time, let the cupcakes and ice cream warm up and soften a bit before serving- otherwise they are fairly difficult to eat! At room temperature though… cake and ice cream all at once!!!  YUM!  Enjoy!!!  ~r

Orange Creamsicle Cupcakes

Other fun ice cream desserts to try! (click on a photo to see the recipe)

Fried Ice creamBaked Alaska5Heath Bar Ice Cream Dessert3Butterscotch Ice cream towers!!!!

Caramel Gelato with Gingerbread Spoons

Caramel Gelato with Gingerbread cookie spoonsThis creamy frozen caramel dessert is perfect when it is eaten with a spicy gingerbread cookie spoon.  Does dessert get much more fun than this?!?

This recipe has a story. I was flying home to Michigan for a wedding when I saw the most amazing dessert in one of those in-flight magazines.  It was some sort of mousse with a COOKIE SPOON in it.  I stared at it and thought….and wondered if spoon cookie cutters exist (they do), and I decided right then that I would make something caramel with gingerbread spoons.

Something caramel…..something sweet and rich.  About a week later, I saw this post on Foodgawker and the words, “Three ingredients. No churn. No machine. No whipping cream. It’s magic.” swirled in my head.  Sour cream, Sweetened condensed milk, Vanilla. No machine.

What if I added Dulce de Leche instead of the sweetened condensed milk?  I had to try it.  I felt like I was surely wasting a container of sour cream when I mixed this up….but then…. creamy, cold caramel deliciousness. It is magic.  You need to try this!

Caramel Gelato!!!

Here’s how: (printable recipe)

INGREDIENTS:

Caramel Gelato:

  • 1 1/2 cups of sour cream (use full-fat)
  • 1 can (13.4 oz.) of La Lechera Dulce de Leche (now….imagine coconut cream in this recipe….!)
  • 1 teaspoon of vanilla extract

Cookie Spoons:

  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup dark molasses
  • 1 tablespoon vinegar
  • 2 1/2 cups of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves

DIRECTIONS:

Caramel Gelato:

  • Mix all ingredients together well, spread into a freezer safe bowl and cover tightly.  
  • Freeze overnight.
  • Allow gelato to warm a little before serving.

Gingerbread Cookie Spoons:

  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into spoon shapes, using a cookie cutter, and place on greased cookie sheets.
  • Bake at 375 degrees for about 10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.

Caramel Gelato!My thoughts: This caramel desert is unbelievably creamy and rich.  I pictured 2 scoops in my photos, but I would serve just one.  It is almost like frozen custard- so heavy and rich.  The caramel flavor is amazing though!  Amazing.  The cookies are so delicious with the caramel.  They are hard to actually use as spoons until the frozen caramel warms a bit.  I love this flavor combination!  I hope you get a chance to try it!  Enjoy!!! ~r

Caramel Gelato and ginger bread cookiesOther fun chilled desserts you might enjoy:

Heath Bar Ice Cream Dessert3Peppermint Ice cream pieIce Cream Cakefrozen s'more cups

Popsicle Punch!!!!

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Popsicle Punch

 Love popsicles?  Love a fruity, refreshing punch?  Try making popsicle punch!  Everyone can choose their own flavor!

Popsicle Punch!!

I was sitting in the sun, thinking about punch the other day.  I was thinking about how you never really get to have punch unless you make a ton of it in a big punch bowl~ which sends it into the “only at a big party” category of treats.  I started thinking about how much fun it would be if you could make a single-serving punch, and suddenly—POPSICLES!!!!!!  A little bit of Sprite, maybe a bit of pineapple juice and a POPSICLE!  Choose your flavor, pick your punch!

I had to run to the store and get popsicles to try this little experiment, and YUM!!!!!!  YUM! YUM! YUM!!!!!!

I loved the plain popsicles- beautiful colors and delicious fruity punch.

THEN, I tried the popsicles that have the ice cream filling… you know, these:

Popsicle Punch!

So much creamy, fruity happiness in one little mug…. well, two little mugs because I had to try a couple of flavors:

Popsicle Punch!

That orange punch?  Like a creamsicle in a cup….!  Unbelievably good!!!

Here’s how I did it:

INGREDIENTS:

  • Sprite (or another lemon-lime soda)
  • Pinapple (or another fruit) juice
  • Popsicles!

DIRECTIONS:

  • Fill a cup about 1/2 full of soda (leave room for the popsicle- the ice cream ones foam up a bit) 
  • Add juice to taste- I added about 1 part juice for 4 parts soda.
  • Place a popsicle into cup and stir to dissolve
  • ENJOY!

Popsicle Punch!!!

My thoughts:  You can make individual cups of punch, or make the base punch in a big punch bowl (just the soda and the juice) and set a cooler full of popsicles out for people to choose flavors from.  I just made a cup of punch with a frozen juice bar— oh my.  So yummy!  The possibilities are endless!!!!  Enjoy!  ~r

Cheers!!!!

Cheers!!!!

Other fun beverage (and beverage inspired!) recipes:

Spiced Mocha and Tim Tam Slams!Cotton Candy Fizz Mexican Chocolate MilkMalted Milkshake Cupcakes

 

 

 

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