Ingredients
2 cups Vanilla Ice Cream
1/2 cups Rainbow Sprinkles
1/2 cups Mini Chocolate Chips
1 cup Mint Chocolate Chip Ice Cream
1/2 cups Sugar In The Raw
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Classic sprinkles — cakes, donuts, cookies, ice cream
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Classic sprinkles — cakes, donuts, cookies, ice cream
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
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first cut the pop-tarts in half. let your ice cream soften a tad then spread it onto your pop-tart. gently press the two pop-tarts together and then run a knife along the edge to smooth the ice cream as much as possible. dip the edges of your ice cream sandwich into your sprinkles. work quickly, the ice cream likes to melt (and fast). i found that popping them into the freezer for a few minutes before embellishing the edges helped. combination suggestions: chocolate pop tarts with mint chocolate chip ice cream edged with mini chocolate chips cherry pop tarts with vanilla ice cream edged with rainbow sprinkles. cinnamon pop tarts with vanilla ice cream edged with sugar in the raw. enjoy!