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Now that we're over the torrential rain here for a while and the sun has peeked back out from behind the dark and gloomy clouds, it's starting to warm back up here in Texas! I think it's been about a month (if not longer) since I last saw the sun like I've seen it today.

I'm so happy to be getting back into the swing of summer foods, though I know in a couple of months when it starts tipping the thermostat at 100+ degrees outside, I'll be singing an entirely different tune.

For the time being though, I'm ready for some ice cream!

Ice cream is a summer staple for just about anyone. Since my little girl is all about cake pops, I thought it might be fun to do the same thing with ice cream. Ice cream scoop pops; a small school of ice cream on a wooden spoon that's topped off with an array of sprinkles.

These are so fun to make and eat, just be sure that you work quickly with scooping the ice cream and getting it back into the freezer. Maybe it's just because I'm in Texas, but things melt quickly!

Oh, man. Don't those bright beautiful colors just make you smile?

That thick candy coating on the outside gives these ice cream pops a nice crunchy texture. Yum! And check out those awesome colors. How bright and full of summer fun is that?

If you decide to use nonpareils, you should be aware that there is a 'color bleed' concern. Even my big daddy professional ones gave me a run for it. I always like to suggest colored' jimmies' for these sort of wet treats since they don't tend to bleed their colors nearly as bad.

Skinny Ice Cream Scoop Pops
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1 Ice Cream Pop • Calories: 51.7 • Fat: 1.9 g • Carb: 7.5 g • Fiber: 0.3 g • Protein: 0.8 g • Sugar: 5.3 g • Sodium: 20.8 mg

Ingredients:
1/2 C. Sweet Freedom Vanilla Blue Bunny Ice Cream
1/4 C. Sprinkles
6 Wooden Spoons or Popsicle/Craft Sticks

Other Optional Toppings: Toasted coconut, crushed cookies, nuts, diced dried fruit, mini chocolate chips or other small/crushed candies.

Directions:
Place a large plate into the freezer for about 20 minutes before you plan to start making these.

The cold plate helps to keep the small scoops of ice cream from melting too much between scooping and going back into the freezer.

Make sure that your ice cream is well frozen.

I found the Blue Bunny Sweet Freedom Vanilla Ice Cream in the ice cream isle of my local Walmart. As you can see, there's a lot of flavor choices! The Sweet Freedom chocolate would be great for this too.

Once the plate and ice cream are nice and cold remove both from the freezer and scoop ice cream out onto the cold plate.

I used the same on that I use for cupcake batter and cookie dough. I believe it's about 1 - 1 1/2 tbsp.

Insert a wooden stick into each small rounded ice cream scoop and place the plate into the freezer.

Chill until refrozen and hardened.

While the ice cream is refreezing, get your topping(s) ready to go by placing into small bowls ready for 'dipping'.

I decided to go with two different rainbow sprinkles and mini chocolate chips to appease my little one today.

Remove the plate from the freezer and roll the scoops into the sprinkles until heavily coated.

You could also use toasted coconut, crushed cookies, nuts, diced dried fruit, mini chocolate chips or other small/crushed candies.