Pie Frozen Pops
Difficulty
Intermediate
Ingredients
Chocolate Cream Pie Pops
1
bag
PreGel Sierra Negra Sprint (American-style chocolate) – 72928
as needed
PreGel Coriandolina® Coating – White Chocolate – 90502
as needed
PreGel Chocolate CrumbOlé® (Chocolate Cookie Crumbles) – 64922
Pumpkin Pie Pops
2500
g
whole milk
1
bag
PreGel Pumpkin Spice Sprint – 305402
as needed
PreGel Coriandolina® Coating – White Chocolate – 90502
as needed
PreGel CrumbOlé® Otto Caramel (Cookie Butter Crumbles) – 65542
Banana Cream Pie Pops
2500
g
whole milk
1
bag
PreGel Banana Cream Sprint – 35501
as needed
PreGel CrumbOle® Classic Gluten Free – 66622
as needed
PreGel Coriandolina® Coating – White Chocolate – 90502
Instructions
Combine whole milk and PreGel Sprint; blend with an immersion blender.
Let mix age and hydrate for ½ hour (optional).
Pour into a batch freezer and freeze accordingly.
Extract the gelato and fill your pop molds using a piping bag.
Insert pop sticks accordingly; Smooth out the top of the mold and blast freeze until completely frozen.
Unmold the pops, freeze again if necessary and dip in PreGel Coriandolina Bianco.
Sprinkle PreGel CrumbOle on top before the PreGel Coriandolina sets.
Keep frozen until ready to serve.