Mint and chocolate cheese icecream lollies are excellent and unusual dessert ideal for serving to the guests. It could be a great dessert surprise. The frozen whipped topping and cream cheese allow the lollies to maintain a slight softness – almost like a fudgesicle. Combine that winning texture with the crunch of Magic Shell and the cool from chopped up mint chocolate cookies and you have a dessert to remember!
1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure peppermint extract
1 (8 ounce) tub frozen whipped topping, thawed
1 package of chocolate mint cookies
In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in the extracts and mix until well combined, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until until it is fully incorporated into the cream cheese mixture. Fold in mint chocolate cookies.
Spoon the filling into a pastry bag or large zip top bag. Snip enough of the end off the bag to allow you pipe the mixture into your lolly molds. Once your molds are full, gently tap the lolly mold base on the countertop to help release any air pockets. Freeze according the manufacturers directions.
If desired, garnish each lolly with chopped cookies or grated chocolate (dark or white). It gives the texture to your lollies and make them very attractive and delicious.
Tip: If you have an issue releasing your lolly from the molds, run a little warm water along the sides of the molds, this will usually cause them to release with ease.
If you cannot find the Andes Creme de Menthe Cookies, feel free to substitute Mint Oreos.