There's something immensely pleasing about the way a push-up pop emerges, bit by bit, from its container to be devoured. This version blends the best of two worlds by bringing in the flavors of the beloved Creamsicle. To make these, you'll need 8 (4 oz.) push-up pop molds (find on wilton.com).
Working with one mold at a time, spoon in a few tbsp. ice cream. With bottom of a fat-handled wooden spoon, pestle, or cocktail muddler, gently tamp ice cream even. Top with a few spoonfuls of sorbet; tamp even.
Repeat layers, alternating ice cream and sorbet, until mold is filled. Top with lid and freeze. Repeat with remaining molds and freeze until pops are firm, at least 2 hours.
*If ice cream is airy, you may need as much as 3 1/2 cups, because it will collapse when measured.
Make ahead: Up to 2 months.
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