Turtle Cheesecake Popsicles

With the temperature hitting close to 100 degrees here in Arizona this week, it's time to clear space in the freezer for regular popsicle making. I made these popsicles a couple times last year and they were a truly indulgent dessert treat. I can't wait to make them again this summer!

It all starts with creamy cheesecake ice cream swirled with caramel, then frozen into popsicles.Â Once frozen, they're dipped in chocolate and sprinkled with nuts. I absolutely loved this combination and the kids couldn't get enough of them.

If you don't happen to have a popsicle mold lying around the house, grab some dixie cups next time you are at the store. A small square of foil over the top will help support your sticks. Of course, if your kids have used every popsicle stick in the house, you'll need to be a bit more creative. Find some plastic spoons and break off the spoon portion. The handles will work just fine on their own.

Turtle Cheesecake Popsicles
Yield: 12 small popsicles
(printable recipe)
^[1]

8 ounces cream cheese
2/3 cup sour cream
2/3 cup heavy cream
2/3 cup sugar
1/2 teaspoon lemon zest
1/8 teaspoon fine sea salt
1/2 - 1 cupÂ caramel sauce ^[2], cooled (I'm sure store-bought would be fine as well)
1 cup semi-sweet or dark chocolate chips
3 tablespoons refined coconut oil *
Optional: 1/4 cup finely chopped pecans

Combine the cream, sour cream, cream cheese sugar, lemon zest and salt in the blender. Puree until completely smooth. Add the caramel and pulse to combine. Adjust the caramel amount to taste, depending on how rich you would like the popsicles to be.

Pour into your popsicle molds and freeze 6-8 hours until firm. In a small, wide mouth jar or glass bowl, combine the chocolate chips and coconut oil. You're going to make a simpleÂ magic shell ^[3].
Warm the chocolate and the coconut oil in a glass bowl in the microwave atÂ 50% power. Start with 1 minute and then add 30 second intervals, stirring to combine. It should take 2-3 minutes for the chocolate to soften. Stir to combine. (Any leftover chocolate can be stored at room temperature.)

Let the chocolate cool and place the chopped pecans in a shallow dish. Line a small tray or baking dish with wax paper or parchment and set next to the chocolate and nuts. Remove the popsicles one or two at a time from the freezer. Carefully peel the cup off of the popsicle. (If you are working with a full mold of popsicles, I'd recommend removing all the popsicles from the tray. Then set them on the prepared lined tray and put them back in the freezer while you dip each one.)

Dip the popsicles into the chocolate as much or as little as you like. I made all of mine different, just because I could. Place each coated popsicle on the lined tray and keep the tray in the freezer as you are dipping the rest of the popsicles. Store in the freezer until ready to serve. Enjoy!

* I prefer refined coconut oil for this recipe, because there is no coconut flavor or aroma at all. However, refined or unrefined will work equally well.

(This was originally written as aÂ guest post for girlichef ^[4]Â 8/28/2013)

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