Um, why the heck is it still so hot out…
It’s mid-September, and there is a high of 87 degrees today…in SEATTLE. Yesterday there were insanely hot (like 120 degrees) temperatures in Southern California (which led to the Seahawks falling apart and losing. And I’m still crying, so don’t even talk to me about it). My phone said it was 101 degrees in Sarasota, FL. Just no. It’s time for brisk Fall days with leaves crunching beneath your boots as you skip around in cable-knit sweaters and scarves.
I guess until that happens we can eat these:
Actually, even after that happens, I want to eat these ice cream bars. They are too delicious. Plus, I’m hard-pressed to even call this a recipe considering all I basically did was spread pre-made lemon gelato over lemon Oreos and dunk the whole thing in chocolate.
The hardest part was all the waiting. So much waiting for freezing, but you definitely have to do it so that the popsicle sticks stay in and so these don’t fall apart. Once they’re all finished, everything holds together super well.
I tend to like the white chocolate shell better than the darker chocolate, just because I really love the flavors of white chocolate and lemon paired together. It’s all up to you, though. Maybe you could do white chocolate with a dark chocolate drizzle!
I made these ice cream bars for my friends at Food Fanatic, and you may have seen my post over there go live, yesterday. (If not, go check it out now! And then, maybe stick around for a bit because there are a lot of folks sharing super tasty recipes over there!)