Boring summer dessert? We don’t know her! This easy end-of-summer recipe features creamy white chocolate ice cream with a gourmet Killer Brownie® surprise inside.

SERVINGS: 10

INGREDIENTS

Confetti Killer Brownie® bars
9 tbsp white chocolate powder
3 tsp cornstarch
Pinch of kosher salt
2 ¼ cups milk
½ tsp vanilla
Rainbow sprinkles

PROVISIONS

1 silicone popsicle mold

INSTRUCTIONS

In a medium saucepan, combine the white chocolate powder, cornstarch, and salt.
Add half of the milk and whisk until smooth, then add the remaining milk and whisk again.
Bring the mixture to a simmer over medium heat, whisking occasionally.
Simmer for 2 minutes, then remove the pan from heat and cool completely.
Next, stir in the vanilla.
Cut the Confetti Killer Brownie® bars into four pieces along the short edge until you have a total of 10 brownie pieces.
Place one brownie chunk into each popsicle mold, then pour in the white chocolate mixture, leaving room at the top for expansion when it freezes.
Place the lid over the silicone mold and insert the popsicle sticks.
Freeze overnight or until solid.
To release the popsicles, briefly hold the molds under warm water and be careful not to overheat them (if popsicles do not release easily, use a small knife to separate them from the side of the mold).
Remove the mold gently to avoid breakage.
Dip the tops of the popsicles in rainbow sprinkles and enjoy immediately!