This is a great recipe for the summer. It's a fantastic treat to bring to picnics or barbecues as a dessert, and the best thing about it? These ice cream pops are super easy to make as well as delicious. The pops are not only good to give to kids, but they're also great because they make it a lot easier to not accidentally binge eat a whole bunch of ice cream (which I am prone to do.) In this video I show you how to make two recipes, mint chocolate chip and chocolate chip cookie dough. While these are good in pop form they (obviously) are also good just eaten as regular ice cream! While you may not believe me when I say that they taste and have the same texture as real churned ice cream, I promise you, they do. If you still don't believe me, try the recipe out yourself. You'll be flabbergasted at how good the result is. 
I actually didn't come up with this idea, the recipes actually being to Gemma Stafford. I don't want to take credit for the recipe, the only credit I get is shoving the base into a popsicle mold. I just wanted to share this amazing find with all of you. 
Let me just tell you this now, mint chocolate chip ice cream made from fresh mint is incredable. 
Anyway, here's the recipe! 

Ingredients: 
14 oz condensed milk 
2 cups heavy whipping cream 
2 teaspoons vanilla extract

Instructions: 
1. Refrigerate the condensed milk, cream and the bowl overnight to get everything nice and cold. 
2. Whip cream on high speed until stiff peaks form. 
3. Mix in vanilla and condensed milk until stiff peaks form again. 
Tada! That's the ice cream base, simple, huh? If you just want plain vanilla ice cream then just freeze this mix overnight. 

Cookie dough Ice Cream: 
2 cups ice cream base 
1/2 cup (1 stick) butter (room temperature) 
3/4 cup brown sugar 
2 teaspoons vanilla 
1 cup all-purpose flour
2 Tablespoons milk 
1 cup mini semi-sweet chocolate chips

1. Cream together the butter and sugar 
2. Mix in flour, vanilla and milk. Do not over mix after the flour is added. 
3. Mix the chocolate chips into the dough. 
4. Set aside 2/3 cup of cookie dough and roll the remaining dough into small balls or chunks. 
5. Put the cookie dough chunks in the fridge to harden. 
6. Mix the 2/3 cup cookie dough to loosen it. 
7. Mix the base with the cookie dough. 
8. Fold in the cookie dough chunks. 
9a. To make regular ice cream, scoop this mixture into a container and simply freeze it overnight. 
9b. To make the pops, scoop this mixture into popsicle molds (tap on the bench to remove air pockets) and then freeze overnight. 

Mint Chocolate Chip Ice Cream: 
2 sprigs of fresh mint
2 cups ice cream base 
1 1/2 cups mini semi-sweet chocolate chips 
(optional) green and yellow food dye 
(optional) 1/2 teaspoon mint extract

1. Chop the fresh mint finely 
2. Mix mint, chocolate chips and ice cream base. This is also where you would add in the extract and dye, if you wished to. The extract just makes the ice cream more minty, but it is not needed. 
3a. Scoop into containers and freeze overnight. 
3b. Scoop into molds, tap on counter to remove any air pockets and freeze overnight. 
Tip: I used my leftover mint chocolate ganache in these popsicles and it tasted great. drizzling a little chocolate into the molds before placing the base in it would just add to the already delectable flavor. 

Hope y'all enjoy! 
​-Anj

It's over. I've officially survived my first year of high school. Freshman year has ended, sophomore year here I come. As usual, I'm going to start this post off by apologizing for not posting in forever. Also as usual, I have some not so great excuses for it. Exam week, for one. This had to have been the most stressful exam week I've experienced so far in this year. Given, I actually haven't experienced that many exam weeks so saying that doesn't really do much. 
Anyway, today (I'm writing this on June 11) was my last day as a freshman, which is extremely weird. This year felt all together way too short and way too long at the same time. I have been feeling extremely ready for a break, but I have really not been looking forward to school ending. I've really fallen into the hang of how things go in freshman year. I'm not overly fond of change, and moving into a new year seems like a pretty big change to me. 
(Writing this part on June 17) But first I have to get through the summer, which shouldn't be overly hard. While I don't have that many plans at the moment, I have a feeling my summer will soon be full of small things like hanging out with friends and baking. I've been baking a lot lately. Some baking goals I've set for the summer are to work on cheesecakes so far, I've made a baked American Vanilla Blueberry Cheesecake. From what I've heard, it's pretty good. Aside from cheesecakes, I also want to work on bread and pastries. To see a lot more pictures than I post online about my baking, a good place to check would be my snapchat, which is anjicooper. 
So far, the most exciting thing to have happened to me this summer is Camille Green (as seen in the photo above) has moved in with us for two weeks. Sure, the first week is up :(, but we still have another one! It's really nice having her around. 
Um... What else to I have to say? Oh yeah, I haven't written anything much for a long while. Let's talk about the Cappies Gala that happened an age ago. The pictures from that are below. They're the ones where I'm wearing that blue floor length dress with all the sparkles at the top. That was fun, getting dressed up for it. What's exciting is that our critic's team got nominated as best team. Sure, we lost, but hey, we got nominated! And also, our lead critic, Eden Halterman, won best 12th grade critic. That's impressive. I'm very proud of her and I can see why she got it- she's an amazing writer. 
And then there was also awards night. That happens on the evening of basically the last day of school. Exciting news for that is I won three departmental awards! History, Science and English. It's rather amusing actually because when you win an award you get a little present with it. What's amusing about that? Miss Hodge (English teacher) gave me a book with the complete set of all of Jane Austen's books. I almost clearly remember mentioning I didn't like the Jane Austen books in her class. I have a feeling she's trying to tell me something. I'm actually really excited to read the book Mrs.Klip (History) gave me. It's a historical fiction novel about Alexander the Great. He's my favorite ancient history person, and I said that a lot in class, so yeah. I'm looking forward to reading it. I actually did already read a historical fiction novel about Alexander, which is what made me interested in him (Review here). 
Anyway, sorry for the brief post but that's my life update. I don't actually do much with my life. Shocker. Okay. Yeah. Bye. 
Thanks for Reading. 
​Anj. 

Also I got an account where I post recipes on-- you can see it/ follow me here 
https://sortedfood.com/profile/227655

This recipe is both delicious and fairly healthy. It's also very easy to make. If you're also dairy free, you could also use a dairy free yogurt, or just leave the yogurt out entirely. The yogurt just adds a nice tangy flavor to the recipe, but it still has the texture of soft serve ice cream without the yogurt. The texture is due to frozen bananas. When frozen bananas are blended up, they make a texture that matches that of soft serve, It's quite handy when making frozen desserts. You can really just blend up frozen bananas for one ingredient soft serve, but I usually like to add flavorings to it. 
If you eat this immediately after blending it up, it will have a soft serve texture, but if you freeze it, the dessert will have more of a regular ice cream texture. Either way it tastes delicious and quite decadent. I highly recommend this recipe as a good, cold guilt free dessert for the summer. 

Ingredients: 

• ⅓ cup Cocoa Powder
• 4 tbsp Honey
• ⅓ cup Plain Greek Yogurt
• 3 tsp Vanilla Extract
• 3 Frozen Bananas

Directions: 

In a food processor or blender mix together all ingredients until no lumps remain. (You may need to stop and mix several times due to the frozen bananas and lack of liquid)

Place into an airtight container and put into the freezer for 8 hours or more preferably, overnight.

For more of my recipes visit: 
https://sortedfood.com/profile/227655

*Sorry for the lack of updates, the last bit of school was really stressful and overwhelming. Hopefully I'll post more now that it's summer