1 package Oreo cookies
1/3 cup butter, melted
1 pint coffee ice cream, softened
1 can chocolate hazelnut pirouette cookies
To make hot fudge sauce, mix the chocolate, sugar, and evaporated milk in a double boiler (or saucepan) and heat until melted and smooth. Stir in the butter and vanilla until blended and heated through.
Place 28 Oreo cookies in a ziplock bag. Seal bag and crush cookies using a rolling pin until they are in small pieces. Mix the cookie pieces with the melted butter.
To assemble push-up pops, layer 1 to 2 tablespoons of cookie pieces into the bottom of a push-up pop container. Add 1 tablespoon of coffee ice cream. Top that with 1 tablespoon of fudge sauce. Repeat layers until full. Freeze push-up pops until ready to serve.
When ready to serve, remove the tops and let soften for a minute. Cut pirouette cookies in half and stick down in top of push-up pop. Refrigerate leftover fudge sauce for use with other ice cream treats.
Makes 12 push-up pops.
Photography by Kyle Dreier.