Turkey Ice Cream Sandwich Pops
Turkey Ice Cream Sandwich Pops are no‑bake Thanksgiving treats made from store‑bought ice cream sandwiches dipped in melted chocolate and decorated with candy corn feathers, candy eyes, and M&M beaks and wattles. Freeze until firm for a fun, kid‑friendly turkey dessert on a stick that is perfect for parties and holiday gatherings.
Equipment
- 6 Popsicle sticks or lollipop sticks
- 1 freezer-safe tray lined with parchment paper
- additional parchment paper
Ingredients
- 3 rectangular ice cream sandwiches
- 12 oz chocolate candy melts
- 1-2 tsp vegetable oil if needed, for thinning the chocolate
- 30 pieces candy corn approximately, depending on the width of your ice cream sandwiches
- 12 small candy eyes
- 3 orange M&Ms plus extras in case they break
- 3 red M&Ms plus extras in case they break
Instructions
- Make sure a baking sheet or freezer-safe tray fits inside your freezer. Line it with parchment paper and place it in the freezer to chill.
- Working quickly, cut each frozen ice cream sandwich in half crosswise to create six smaller rectangles.
- Carefully insert a wooden popsicle stick into the cut side of each ice cream sandwich, pushing it into the ice cream center without piercing the top. Transfer each pop to the parchment-lined tray in the freezer.
- Freeze the pops for at least 30 minutes, or until completely firm. This helps the sticks stay in place.
- Carefully cut the orange and red M&Ms in half using a sharp knife. The orange halves will be the beaks, and the red halves will be the wattles. Have a few extra M&Ms available because some may crack while being cut.
- For each turkey, group together four to five pieces of candy corn (you’ll have to figure out how many fit ahead of time), two candy eyes, one orange M&M half, and one red M&M half. Preparing everything in advance is important because the chocolate will set quickly on the frozen pops. Try to put your decorating station near the freezer so you can stick everything back in right away.
- Place the chocolate candy melts in a microwave-safe bowl or dipping container. Microwave in 20-second intervals, stirring thoroughly after each interval, until smooth. If the coating is too thick for dipping, stir in vegetable oil ½ teaspoon at a time. Allow the coating to cool slightly so it is still fluid but not hot enough to melt the ice cream.
- Remove only one ice cream pop from the freezer. Dip it into the melted chocolate, using a spoon to cover any exposed areas. Allow the excess chocolate to drip back into the container.
- Immediately place the coated pop face-up on the parchment-lined decorating station. Arrange five pieces of candy corn in a fan across the upper front of the pop. Position the narrow white tips toward the center of the turkey and the wider yellow ends pointing outward.
- While the coating is still wet, add two candy eyes beneath the feathers. Add one orange M&M half for the beak and one red M&M half slightly below and beside it for the wattle.
- Immediately transfer the completed pop to the cold parchment-lined baking sheet in the freezer. Keep the freezer tray inside the freezer rather than removing the entire tray while you work.
- Coat and decorate the remaining pops individually, leaving all unfinished and completed pops in the freezer while you work on each one. Reheat the chocolate briefly if it begins to thicken.
- Once all six pops are decorated, freeze them for at least 30 minutes or until the chocolate and decorations are completely secure. After decorations are set, you can store them in an air tight container or wrap them in plastic wrap to help them stay fresh.