Ingredients
1 container vanilla ice cream
1 1/2 cup caramel, melted
2 cup chocolate, melted
Preparation
Flatten vanilla ice cream into a large cooking tray. Place tray into the freezer and allow ice cream to harden. Usually about 4 hours.
When hardened, cut ice cream into small rectangles. Insert a popsicle stick into each rectangle. Refreeze popsicle for another 2 hours.
Remove from freezer and begin the dip process. First dip into caramel. Let the excess caramel drip. Then dip into chocolate. Again, letting excess drip.
Freeze one more time for about 2 hours. Serve.
