Frozen Pop-Tarts are deliciously cool, but never freeze to an icy state.
It didnt take much to convince me that this was a fantastic idea.
The beauty in this is how easy it is.
I want cold, creamy nostalgia, and I want it soonish.
The hardest part will be choosing which flavor of Pop-Tart you want.
They usually require heavy cream and sweetened condensed milk with the occasional drop of vanilla extract.
I started with the Food Networksno-churn vanilla ice creamrecipe and made adjustments from there.
I tried this recipe in two batches, one with red velvet and one with strawberry flavored Pop-Tarts.
It didnt help that I was incorporating a grocery snack thats the pastry equivalent of candy.
Keeping that in mind, I adjusted the ratio for the strawberry batch.
Once I strained out the cream, I reserved these softened pieces to get folded in later.
The texture was better for it.
Let them soak for 15 minutes.
Meanwhile, combine condensed milk, vanilla, and salt in a medium bowl.
Strain the cream into a mixing bowl and reserve the softened Pop-Tart pieces for later.
Whip the cream on medium speed until stiff peaks form, about two minutes.
(you might also do this by hand but itll take some time and energy.)
Take a quarter of the whipped cream and fold it into the condensed milk.
Continue to do this a quarter at a time.
Place it in the freezer for about an hour.
After an hour or so, the ice cream will be setting along the edges.
Scrape up the hardened edges and lightly mix them into the center.
Put back in the freezer until solid, about another two hours.
