Candy Cane Ice Cream Pops Recipes

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CANDY CANE LOLLIPOPS



Candy cane lollipops image

These pretty sweet treats take just 15 minutes to make from just three ingredients - perfect as a last-minute edible gift or stocking filler

Provided by Cassie Best

Categories     Treat

Time 15m

Yield Makes 6

Number Of Ingredients 5

12 peppermint candy canes
200g white chocolate , chopped
edible sprinkles (we used gold pearls from Dr Oetker)
6 ovenproof lolly sticks
cellophane bags and ribbons (if giving as a gift)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins.
  • The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won't be able to pinch them together.
  • Melt the chocolate in a bowl over a pan of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift.

Nutrition Facts : Calories 269 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

PEPPERMINT STICK ICE CREAM



Peppermint Stick Ice Cream image

Making any ice cream at home is simple once you master one very important step: knowing when to stop cooking the custard. It should be thick enough to coat the back of the spoon. Test it by drawing a line with your finger. The edge of that line should stay straight for a few seconds without dripping. If you are at all nervous, keep an ice bath near the stove. That way you can plunge the pot into the water and stop the cooking quickly if it comes close to curdling. The recipe includes an optional bittersweet chocolate swirl that adds a sophisticated edge to this refreshing ice cream, but purists can feel free to leave it out.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 1/2 quarts

Number Of Ingredients 9

8 large egg yolks
1 cup sugar
1/4 teaspoon kosher salt
3 cups heavy cream
1 cup whole milk
1 1/2 teaspoons peppermint extract
1/2 cup finely crushed candy canes
5 ounces bittersweet chocolate, melted
4 teaspoons vegetable oil

Steps:

  • In a medium saucepan, whisk together the egg yolks, sugar and salt until pale yellow. While whisking, slowly add the cream and the milk. Heat the mixture over medium-low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon or about 170 degrees on an instant-read thermometer, 10 to 12 minutes.
  • Transfer the mixture through a fine-mesh sieve into a bowl to cool at room temperature. Stir in the peppermint extract. Cover and chill at least 4 hours or overnight. Set a 9-by-5-inch loaf pan in the freezer to chill.
  • If adding the chocolate chunks, stir together the chocolate and vegetable oil and set aside. Churn the ice cream mixture in an ice cream machine according to manufacturer's instructions. During the last few minutes of processing, add the candy cane pieces and very slowly drizzle in the chocolate mixture. (If added too quickly, the chocolate will clump; when the ice cream has been fully churned, use a pair of kitchen shears to cut any pieces that are too large.) Transfer the ice cream to the prepared loaf pan, cover well with plastic wrap and freeze until firm.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 14 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams

CANDY CANE HEART POPS



Candy Cane Heart Pops image

These candy pops are easy to make. Simply soften the candy canes to attach them to the sticks and fill with white chocolate and sweet holiday decorations.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield 12 pops

Number Of Ingredients 3

24 mini candy canes
8 ounces white chocolate chips or white candy melts
Holiday-themed sprinkles or crushed candy canes, for decorating

Steps:

  • Preheat the oven to 225 degrees F and line 2 baking sheets with parchment paper. Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake for 3 to 4 minutes, until the candy canes are slightly soft and malleable and very warm, but not hot to the touch.
  • With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool.
  • Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Melt the white chocolate or candy melts in a bowl in the microwave on 50 percent power in 30 second intervals, stirring in between, 1 to 2 minutes total.
  • Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator.
  • Ornament Variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of the heart, then fill with white chocolate and decorate.

ORANGE CREAM POPS



Orange Cream Pops image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 servings

Number Of Ingredients 3

Cooking spray
1 quart vanilla ice cream
1 quart orange sherbet

Steps:

  • Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray.
  • Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes.

CANDY CANE ICE CREAM



Candy Cane Ice Cream image

My friend and I made this after Christmas because we had extra candy canes left on the tree. We got creative and made our own ice cream with my ice cream maker.

Provided by Skippy BW

Categories     Frozen Desserts

Time 20m

Yield 1 quart

Number Of Ingredients 6

candy cane (depends on how strong you like it)
2 cups whipping cream
1 cup milk
2 eggs
3/4 cup sugar
2 teaspoons vanilla extract

Steps:

  • Crack both eggs into a bowl and whisk until light and fluffy.
  • Slowly add sugar and whisk till blended.
  • Add whipping cream and milk and whisk together.
  • Add the vanilla extract and mix.
  • Crush candy canes and add to mixture (they should make the ice cream light pink when you add them).
  • Put mixture into ice cream maker and wait till done.
  • If you want you can save extra candy canes and add them when the ice cream is ready so you have candy cane chunks or you can not add the candy canes in the mixture and just put it in before it's put in the freezer.

Nutrition Facts : Calories 2550.1, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 176.4, Sugar 152.2, Protein 30.4

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