Cookie Ice Cream Cajeta Pops

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I am having a cajeta moment and I blame our friends at Fat Toad Farm. They make the most luscious Goat’s Milk Caramel (aka cajeta) and I am thoroughly addicted. It is a borderline problem. It started with toast.

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One morning, not too long ago, I decided to treat myself to a thin layer of cajeta smeared across a thick slice of toasted rustic country bread. The Heaven’s opened. I haven’t looked back since. Cajeta is now a staple of my “things that go on toast” assortment – along with Nutella and homemade almond butter. I have also tried it drizzled on ice cream and cake, swirled into Greek yogurt, and blended into all manner of smoothies.

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All was going well..a little cajeta here…a little more there. Then I saw a harmless enough post on the Fat Toad Farm blog that included a recipe for their Graham Cracker Cajeta Pops. Cajeta overload! I knew I had to make them. Lots of them.

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The recipe is simple. Two of the elements can be swapped out easily enough (ice cream flavor/graham) and the final frozen treat is astounding. And probably perfect for the end of summer. Have a picnic, invite me, make these pops (and send me pics of your version). Recipe below:

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A few things you should know about Cajeta:

Cajeta (of Mexican origin) is (usually) less sweet than the typical caramel sauce you are probably familiar with, and the flavor packs a welcome wallop (not unlike a fragrant, tasty, farm cheese).

Cajeta is made with goat’s milk. If you like goat’s milk, you will love the flavor of cajeta. If you are not a goat’s milk fan, you should still try cajeta because it is wonderful. (But, yes, the goat’s milk flavor will be apparent).

I prefer the basic cajeta, though I have seen variations that include all sorts of spices, flavorings, and lately…loaded with sea salt.

COOKIE ICE CREAM CAJETA POPS

*This recipe doubles and triples (and so on and so on) easily. I am providing instructions for two pops as that is all I will allow myself to make (be tempted by) at one time. I also encourage you to play with the ice cream flavors/layers as I have a feeling each new combo is a good combo.

Ingredients
3 thin and crispy cookies (I used macadamia nut)
about half a pint plus of premium vanilla ice cream – softened
1/4 cup plus 2 heaping tablespoons cajeta

you will also need: 2 (8-ounce) sturdy paper cups and some sort of makeshift popsicle sticks

Place the cookies in a small baggie and beat until mostly pulverized – crumbs should be mostly fine with a few coarse pieces throughout. Spoon out a few crumbs into each cup to just cover the bottom of the cup. Pour one tablespoon of cajeta over the cookie crumbs, and use your fingers or the tines of a fork to mix together. Use your fingers to press the mixture into the bottom of the cup in an even layer. Spoon about a 1/4 cup of ice cream over the cookie/caramel mix and use the back of a spoon to press the ice cream out into a flat layer. Top with just a few (about a teaspoon) cookie crumbs (just a few – do not try to cover completely) then 1 tablespoon of cajeta. Spread the cajeta (as best as you can) into an even layer. Repeat one more time (ice cream, cookie crumbs/cajeta). Then, add one final layer of ice cream. Sprinkle with a few cookie crumbs. Insert the popsicle sticks and freeze for at least 6 hours.

Remove from freezer, cut off the paper cup, and enjoy!

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