Chilly treat for summer is delicious and easy

This chilly summer treat is easy to make and offers a great excuse for picking up a set of inexpensive ice pop molds. For lighter versions, fat-free half-and-half can be substituted.

Serving numbers will vary depending on the size of your frozen pop molds.

CHOCOLATE

MARSHMALLOW POPS

Start to finish: 3 hours (10 minutes active)

Servings: About 8 pops

1/2 cup heavy cream

1 cup half-and-half

1 cup chocolate chips

1 cup mini marshmallows

1 teaspoon vanilla extract

Pinch salt

In a medium saucepan over low heat, combine the cream, half-and-half, chocolate chips and marshmallows. Heat, stirring constantly, until the chips and marshmallows are melted.

Transfer the mixture to a blender, being sure to scrape the chocolate from the bottom of the pan.

Add the vanilla and salt, then puree for 30 seconds, or until smooth. Divide the mixture between about 8 frozen pop molds (number will vary by size), then insert sticks according to product directions. Freeze for at least several hours.

Tags: cooking, marshmallow, pops