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Layered Peanut Butter Brittle Ice Cream Pops

1 cup finely crushed peanut brittle

8 five-ounce paper cups

1 quart California chocolate ice cream

8 tablespoons smooth or crunchy peanut butter

8 plastic spoons

Spoon 1 tablespoon peanut brittle into a paper cup.  Fill with ice cream half way and pack down. Spread with 1 tablespoon peanut butter, fill with ice cream and sprinkle 1 tablespoon peanut brittle on top. Pack down firmly with the back of a spoon. Insert a plastic spoon, bowl end down, into the cup. Repeat with remaining ingredients to make 8 pops.  Freeze until firm. To serve, peel off cups.  Enjoy the layered pop from the spoon stick!  

Makes 8 ice cream pops

Recipe created by Kristina Vanni on behalf of the California Milk Advisory Board

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,