Butterscotch Ice Pops
I’m hanging on to the ends of summer by the skin of my teeth. Not that I enjoy the hot humid weather that summer brings – but I enjoy the reasons it gives me to eat ice cream, popsicles, and snow cones. These things rarely make the transition into fall. One just doesn’t want a frozen treat when there’s a cool snap in the air.
In my opinion, butterscotch pops are THE best dessert for fall. Maybe it’s because they’re made from pudding, or maybe it’s because they’re butterscotch (oh, the caramely goodness) – these pops are truly making my early fall delicious.
First and foremost this recipe is EASY, it’s supposed to be. I mean, I could coach you through (and myself, if we’re being honest) making butterscotch pudding from scratch but I’ve always been a more “if it ain’t broke, don’t fix it” kind of person: so cook and serve pudding it is. Plus, there’s something about stirring a dish into creation that is utterly soothing. De-stressing while making pudding – it’s a thing.
Note: Please don’t use instant pudding. Just, no. Seriously, drop the needle on your turntable (or press play on your iPhone) and stand at the stove and STIR some pudding into creation. It’s not a long process, and what’s more after you’ve filled the mold you can lick the pot clean of warm butterscotchy goodness.
Make pudding according to package directions, subbing whipping cream for half of the milk required (and if you’re feeling super luxurious use whole milk for the other half), stirring constantly. Remove from heat.
Stir in vanilla and let cool (you’ll occasionally want to stir the pudding to keep a skin from developing on top of the pudding).
Pour into your ice pop molds (or Dixie cups like you did when you were a kid) and pop in the sticks.
Freeze overnight or for at least 8 hours.
And there you go, enjoy! Have you tried these or another pudding pop recipe? Let us know your favorites below.1