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Peanut Butter Brittle Ice Cream Pops



– 1 cup finely crushed peanut brittle – 8 five-ounce paper cups – 1 quart Real California chocolate ice cream, softened – 8 tablespoons smooth or crunchy peanut butter – 8 plastic spoons
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Makes 8 ice cream pops

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!

Recipe developed by Kristina Vänni on behalf of the California Milk Advisory Board

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