Ingredients

The following ingredients have 4 Servings
  • 2 pints ice cream – your favorite gluten free flavor(s), regular or dairy free
  • gluten free cereal – your favorite flavor(s)
  • Dried fruit (papaya, cranberries, raisins, etc.) cut into small pieces (optional – for “sprinkles”)
  • Unsweetened shredded coconut (optional – for “sprinkles”)
  • Ice pop mold or mini-paper cups
  • Wooden craft sticks

Instruction

  • Remove the ice cream from the freezer to soften.
  • Scoop out the ice cream into a medium bowl and stir until creamy.
  • In a small bowl, add enough ice cream for one ice cream pop. Take a handful of gluten-free cereal and as you’re adding it to the bowl, crush it with your hand. Mix cereal and ice cream together and crush any bigger pieces with the back of your spoon.
  • Carefully spoon ice cream and cereal mixture into ice pop mold. Repeat until all molds are filled.
  • Place lid of ice pop mold on top and place wooden craft sticks in the molds.
  • Place any remaining ice cream back in the container.
  • Freeze ice cream pops overnight.
  • If adding “sprinkles,” soften remaining ice cream inside their original containers by leaving them on the countertop. While the ice cream is melting, place a cookie sheet in the freezer.
  • Place the shredded coconut and cut dried fruit on to plates.
  • Remove ice cream crunch bars from mold per manufacturer’s instructions. (Usually, you place the mold in warm water. Then you gently remove the bars.)
  • Quickly dip the end of the ice cream crunch bar in the melted ice cream. (Dip about 1/3 to 1/2 or so.) Then roll or tap the end of the bar in the “sprinkles.” Then place the ice cream bar on the tray in the freezer. Repeat with the remaining bars.
  • To serve, remove the cookie sheet from the freezer and let warm on your countertop until you can easily remove the ice cream crunch bars. Enjoy!