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Ice Cream Punch Pops #SummerVibes
Food & Drink
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
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)
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.
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
.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!