1 container vanilla ice cream
1 1/2 cup caramel, melted
2 cup chocolate, melted
Flatten vanilla ice cream into a large cooking tray. Place tray into the freezer and allow ice cream to harden. Usually about 4 hours.
When hardened, cut ice cream into small rectangles. Insert a popsicle stick into each rectangle. Refreeze popsicle for another 2 hours.
Remove from freezer and begin the dip process. First dip into caramel. Let the excess caramel drip. Then dip into chocolate. Again, letting excess drip.
Freeze one more time for about 2 hours. Serve.
Sugar: 206g
:
Calcium: 287mg
Calories: 1566kcal
Carbohydrates: 242g
Cholesterol: 13mg
Fat: 74g
Fiber: 10g
Iron: 5mg
Potassium: 887mg
Protein: 15g
Saturated Fat: 40g
Sodium: 463mg
Vitamin A: 75IU
Vitamin C: 1mg
