Homemade Ice Cream Pops (No Churn)

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