If you love a pop tart, this is the ice cream for you. Here’s how to make Pop Tarts ice cream. I’m using cinnamon sugar, but this should work for any of the flavors. I’m using a version of my Simple Ice Cream Base, but you could also use a Custard Base.
Toast 4 pop tarts until they’re just a bit past the darkness you’d eat them, not burned but a little crispy.
We want to extract as much of that toasty flavor as possible. Grind them up in a food processor and place in heat safe bowl.
Next make an ice cream base with 1 3/4 cup milk, 1/34 whipping cream, and 90 grams or just under 1/2 cup of sugar.
Add 1/4 tsp of xanthan gum into the sugar before adding it to the liquid to help disperse it easier.
Add 2 tablespoons of corn syrup or glucose syrup and heat onto the stove top just until the sugars have melted.
Pour the base over the pop tarts crumbs and use an immersion blender or a traditional one to get a smooth texture.
Pop it into the refrigerator to chill for a few hours.
In the meantime toast 2 more pop tarts to your liking, you don’t need to overcook these, and then chop into small pieces.
Churn the ice cream and right at the end add the chopped up pop tarts pieces.
Transfer to a container and freeze overnight for a scoop-able consistency, or enjoy right away as a soft serve consistency.
Pop Tarts Ice Cream
Equipment
- Immersion or traditional blender
Ingredients
- 6 Pop Tarts
- 1 3/4 cup whole milk
- 1 3/4 cup heavy whipping cream
- 90 grams sugar ( little less than 1/2 cup)
- 1/4 tsp xanthan gum
- 2 tbs corn syrup or glucose syrup
Instructions
- Toast 4 Pop Tarts a bit darker than you normally would to capture that toasty flavor
- Grind them up in a food processor or break into small pieces and place in a medium heat safe bowl.
- Make the Simple Ice Cream base by combining 1 3/4 cup whole milk, 1 3/4 cup whipping cream in a medium saucepan.
- Measure out 90 grams or just less that 1/2 cup sugar and add 1/4 tsp of xantahn gum to the sugar, mixing it up to disperse it.
- Add the sugar mixture to the liquids.
- Add 2 tbs of corn syrup or glucose syrup.
- Heat liquids on the stove top just enough to melt the sugars.
- Pour heated base over the Pop Tarts crumb and use an immersion blender or traditional blender to combine and make smooth.
- Chill liquid in refrigerator for a few hours. It should be as cold as possible before churning.
- Make the mix-ins. Toast 2 Pop Tarts to a normal golden brown, and chop into small pieces. Set aside.
- Churn the ice cream and at the end, at the chopped up Pop Tarts and continue to churn until dispersed. You could also hand mix them in after the churn is over.
- Transfer to a freezer safe container and freeze overnight for a scoop-able consistency.
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