Strawberry Double Chocolate Ice Cream Pops

Ingredients

• 1/2 package Cappello's Double Chocolate Chip Cookie Dough, thawed
• 1 cup fresh strawberries, diced or sliced
• 3 cups (1/2 qt) vanilla ice cream, softened
• 8 well silicone popsicle maker mold

Instructions

• In a medium bowl mix together the ice cream and most of the strawberries (reserving some for the tops of the pops).
• Crumble 1/2 of the thawed cookie dough over the bowl and mix to combine.
• Fill each well with ice cream until all ice cream is used up and each well is filled evenly.
• Use remaining cookie dough and strawberries to top each well with cookie dough, dividing evenly among each one.
• Freeze for at least 4 hours then remove the pops from the silicone mold and enjoy immediately. Freeze remaining pops for up to 1 month.

Kids Can Do

• Break apart the cookie dough
• Mix in the strawberry pieces
• Scoop the ice cream