POP ICE POPSICLES RECIPES

Steps:

• Put 12 ounces of sugar cookies in food processor and pulse until fine.
• Add melted butter and pulse to incorporate.
• Grease bottom and sides of 9" spring form pan.
• Press mixture into bottom and slightly up sides of pan.
• Place in freezer for 30 minutes.
• In a large bowl, beat cream cheese and sugar until smooth. Set aside.
• In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
• Set aside.
• In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
• Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
• Fold remainder of whipped cream mixture into cream cheese mixture.
• Spread 1/2 cream cheese mixture over crust.
• Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
• Chill in freezer for 15 minutes.
• Gently spread remaining cream cheese mixture over strawberry mixture.
• Pour remaining strawberry whipped cream mixture over cream cheese mixture.
• Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
• Sprinkle chopped cookies over top of dessert.
• Refrigerate for at least 6 hours or freeze for 1 hour.

Steps:

• Whisk together 200 ml (about 0.8 cup) of the cold milk with the corn starch, making sure that there are no remaining lumps. Set aside for now.
• Blend the remaining 500 ml (about 2.1 cup) of the milk/cream, the sugar, the salt and vanilla bean (with seeds scraped out and added) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
• Blend the corn starch mixture with the rest of the ingredients in the sauce pan. While barely reaching a boil, cook and stir for about four- five minutes, or until the mixture has begun to thicken and any possible "floury" taste (from the starch) has disappeared [and don't overcook: that would reduce the thickening powers of the starch].
• Take the ice cream base from the heat and let the mixture cool down.
• Refrigerate for a couple of hours, discard the vanilla bean, and freeze according to the instructions of your ice cream machine.
• In case you have no ice cream machine, still-freeze the base in your freezer (see the link below the box!) - this base is perfect for still-freezing, by the way!
• After the churning, place the ice cream in a freezer-safe container, cover with plastic film and a lid, and store in the freezer.