These Reese’s Cookie Ice Cream Pops are a dreamy blend of creamy, crunchy, and chocolatey perfection. Rich peanut butter cookie dough hugs a velvety ice cream center, all coated in a decadent chocolate shell. Each bite delivers a symphony of textures—soft, chewy, and delightfully crisp—while the sweet-salty flavors of peanut butter and chocolate dance on your palate. Perfect for satisfying your sweet tooth or impressing guests, these pops are worth every minute of the 2-hour prep time.
With 633 calories of pure indulgence, these pops are a treat that feels as good as it tastes. The combination of smooth ice cream, chewy cookie, and a glossy chocolate coating creates a dessert that’s both nostalgic and irresistible. Whether you’re cooling off on a hot day or celebrating a special moment, these pops are a guaranteed crowd-pleaser. Dive into this American classic and let the layers of flavor and texture take you on a delicious journey!
What You’ll Need
- 12 ounces mini Reese’s peanut butter cups (1 bag, unwrapped and cut into pieces)
- 9.5 ounces Chewy Chips Ahoy Cookies with Reese’s (1 bag, broken into small pieces)
- 1 quart vanilla ice cream (slightly softened for easier layering)
- Popsicle sticks (or wooden skewers as a substitute)
How to Make Reese’s Cookie Ice Cream Pops
- Prepare the candy and cookies: Unwrap 8 mini Reese’s peanut butter cups and cut each into 6 pieces. Break 4 Chips Ahoy cookies into small, bite-sized chunks.
- Layer the base: In the bottom of each cup, add a mix of peanut butter cup pieces and cookie chunks until the bottom is fully covered.
- Add the first ice cream layer: Scoop about 2 tablespoons of softened vanilla ice cream on top of the candy and cookie layer. Gently press it down with the back of a small spoon or your fingers to create an even layer.
- Repeat the layers: Unwrap 8 more mini Reese’s peanut butter cups and cut them into pieces. Break up 4 more cookies and add another layer of candy and cookie pieces on top of the ice cream.
- Top with ice cream: Add another 2 tablespoons of softened ice cream on top of the second candy and cookie layer. Smooth it out gently.
- Insert the popsicle stick: Press a whole Chewy Chips Ahoy cookie onto a popsicle stick while on a hard surface (like a counter). Place the cookie-topped stick into the cup, sliding it down until it’s close to the bottom.
- Freeze: Place the filled cups on a cookie sheet and freeze for about 2 hours, or until firm and fully set.
Serving Suggestions for the Ultimate Dessert Experience
Serve these Reese’s Cookie Ice Cream Pops as a fun and decadent dessert at parties or as a special treat for movie nights. For an extra touch, drizzle them with melted chocolate or caramel sauce before serving. Pair them with a glass of cold milk or a cup of coffee to balance the sweetness.
Storage Tips to Keep Your Pops Fresh
Store your finished ice cream pops in an airtight container or wrap them individually in plastic wrap to prevent freezer burn. They’ll keep well in the freezer for up to 2 weeks. If you’re short on space, you can also place them standing upright in a tall glass or jar in the freezer.
Time-Saving Hacks for Busy Bakers
To speed up the process, use pre-chopped Reese’s peanut butter cups or buy a bag of Reese’s Pieces instead. You can also prepare all the cups in advance and just add the ice cream and sticks right before freezing. Using slightly softened ice cream makes it easier to spread, saving you time and effort.
Recipe Variations to Mix It Up
Feel free to customize these pops to suit your taste! Swap the vanilla ice cream for chocolate or peanut butter swirl ice cream for a richer flavor. You can also substitute the Reese’s cups with other candies like Snickers or M&Ms for a different twist. For a nut-free option, use mini chocolate chips instead.
Equipment Guidance for Perfect Pops
While you can use any small paper or silicone cups, silicone popsicle molds work great for easier removal. If you don’t have popsicle sticks on hand, wooden skewers or even plastic spoons can be a handy substitute. A cookie sheet with sides is ideal for keeping the pops steady while freezing.
Reese’s Cookie Ice Cream Pops
Ingredients
- 12 ounces mini reese’s peanut butter cups 1 bag
- 9.5 ounces Chewy Chips Ahoy Cookies with Reese’s 1 bag
- 1 quart vanilla ice cream slightly softened
Instructions
- Unwrap 8 peanut butter cups and cut each one into six pieces.
- Break up 4 Chips Ahoy cookies into small pieces.
- In the bottom of each cup add in the pieces of peanut butter cups and cookies pieces until the bottom of the cup is covered.
- Then add about 2 tablespoons of softened ice cream on top of the peanut butter cups and cookie pieces. Press ice cream down gently with the back of a small spoon or you may need to use your fingers.
- Unwrap 8 more mini Reese’s peanut butter cups and cut into pieces, and break up 4 cookies to repeat another cookie/candy layer on top of the ice cream.
- Add another 2 Tablespoons of ice cream on top of the cookie and candy layer. Gently push the popsicle stick into the center of a whole Chewy Chips Ahoy cookie while on a hard surface, like the counter. Add to the top of the ice cream layer and slide the stick into the cup until it is close to the bottom of the cup.
- Place the filled cups on a cookie sheet and freeze for about 2 hours until firm.