This is a little PSA that if you make the sweet corn ice cream from my most recent blog post, ignore the little ice cream sandwich part, and freeze the ice cream in a corn-shaped mold, you will get the most impressive corn ice cream popsicle and everyone will be amazed and will want to befriend you. I’m speaking from personal experience. I brought these corn popsicles to my grass volleyball league games and people were ooooh-ing and ahhhhh-ing that for a moment there I forgot that I’m deeply insecure about everything I make and share with friends.
This corn popsicle post is less of a recipe post (because you already have the base recipe) and more of an inspiration for you to create corn popsicles that look exactly like an ear of corn. The corn mold does all the work. I bought mine from Hong Kong, but you can easily get your own on Amazon. I’ve baked corn bread in this mold, made mango pudding, and now I can add popsicles to the list. To make the popsicles, I did have to cut a little slit in the mold for the popsicle stick. So do all your pudding making and batter baking before you cut a hole in the mold if you plan to use it for more than just popsicles.
To make two corn ice cream popsicles, make half a batch of the corn ice cream recipe. You can make the full recipe if you have four corn molds or just enjoy the extra ice cream as is because it truly is perfect. While the corn creme anglaise (ice cream base) is chilling, make a simple cookie insert that will be the ‘cob’ of the corn. For the cookie ‘cob,’ I blitz some Ritz cracker (shortbread would be lovely as well) and mixed it with melted butter, sugar, and a bit of salt until it resembled wet sand. The cookie mixture is shaped into a log on a piece of plastic wrap before being rolling up tightly. The cookie insert is then frozen to retain its shape until the ice cream is churned and ready to be used. Fill the 1/3 of the corn mold with churned ice cream and add a popsicle stick as well as the frozen cookie cob to the mold. Fill the rest of the mold with corn ice cream and smooth out the top of the popsicle with a spoon or offset spatula. Wrap the popsicles in plastic wrap and transfer the corn popsicles to the freezer to firm up overnight. Unmold when ready to eat!
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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