Make a simple or custard ice cream base which you can find linked at the top of this page.
While base is still warm, combine with 200 grams of Frosted Animal cookies and blend with an immersion or traditional blender until smooth.
Strain into a heat safe bowl and refrigerate for at least two hours.
Churn ice cream and pipe into popsicle molds. Freeze for a minimum of 15 hours.
Unmold the ice cream bars and store in the freezer on a piece of parchment or wax paper.
Make the white chocolate magic shell by combining 300 grams of white chocolate and 75 grams of refined coconut oil in a microwave safe dish.
Heat in 30 second intervals, stirring in between for 1 minute, and then in 15 second intervals until fully combined. Stirring will help a lot and allow you to heat it less.
When fully melted and combined add a few drops of pink food coloring. Let cool on the counter before using, it should still be liquefied but not warm to the touch. Stirring a few times will help cool it down.
Prepare your mise en place, setting out a dish of nonpareils, a dish of whole animal cookies, and a dish of strawberry pop rocks, with a spoon in each.
Dip the bar and immediately decorate with an animal cookie, sprinkles and pop rocks. You have to work quickly because the chocolate will harden fast, so having a helper works great but I do this on my own and I don't worry about the mess until afterwards..
Freeze for a few hours to harden up or enjoy right away!