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Photo: Pepe Nilsson
We love a big book of desserts and pastries, so you can imagine our delight when this one rolled in. Swedish pastry chef Claes Karlsson compiled his favorites into one tome, and we picked out the best frozen ones to beat the heat. Whip up a batch of simple vanilla ice cream and transform it into the best ice cream pop you never thought you could make at home.

We love a big book of desserts and pastries, so you can imagine our delight when this one rolled in. Swedish pastry chef Claes Karlsson compiled his favorites into one tome, and we picked out the best frozen ones to beat the heat. Whip up a batch of simple vanilla ice cream and transform it into the best ice cream pop you never thought you could make at home.

You'll need a sturdy ice-pop mold and some popsicle sticks, which you can find at most supermarkets or any crafts store. As for piping the chocolate, here's a tip: when it's cooled (but not cool) pour the chocolate into a zip-top bag, snip off the tip of a corner and go to town, no fancy frosting device needed. 

Reprinted with permission from The Big Book of Desserts and Pastries