Brown Butter Butterscotch & Oreo Popsicles – because regular Cookies & Cream popsicles just don’t cut it! Seriously decadent, and over the top delicious – these popsicles are guaranteed to be your favorite this summer!
Can there ever be too many popsicles in your freezer? If that is indeed the case, I never got that memo. And I’m glad I didn’t. Summer exists so that we can have popsicles. True story. I’m not sure if I went a little overboard with this one, but all I can say is that these Brown Butter Butterscotch Oreo Popsicles are some real bad boy popsicles! Make no mistake, these are a treat, a divine dessert in popsicle form. After all, who says popsicles can’t be more than just frozen fruit juice on a stick?
These were bad boy popsicles to make too. I made these FOUR times before I achieved what I wanted, to take pictures of. Yup, four times before all the popsicles stars aligned for me and I perfected them. But hey, good things take time right? And these definitely are SO GOOD, they are bad! 🙂 So why four times?
Batch #1 – Popsicles got stuck in the mold + they didn’t freeze completely. We still ate ’em, and I was (secretly) happy to have to make them again.
Batch #2 – I tried a different thickener, which worked, BUT did not give me the texture I wanted.
Batch #3 – Perfect. But we kind of ate ’em all before I could take pictures (oops!).
Batch #4 – Perfect. Took some pictures before temptation set in.
So be warned, these are some addictive popsicles! They are thick and creamy (like a dessert) with the distinct flavours of brown butter, butterscotch and Oreos all coming through, while not being overwhelming at all (a tough thing to achieve). Since these popsicles have a higher sugar content (they are almost like ice cream), they will need a longer time in the freezer (or a colder freezer) to set. Of course, this could depend on your freezer, but just to be sure, I would leave them in the freezer overnight.
So why do creamy popsicles not freeze as well as other popsicles?
You can get tips on how to make brown butter and all the stages of this process right here. For this recipe, you need to melt 4 tbsp of butter to make the brown butter, BUT you will ONLY use 1 tbsp PLUS all the burnt milk solids (which is where most of that flavour comes from). And do whatever you like with the extra melted butter (use it to make an omelette? or drizzle it over toast? both worked pretty well or me!) 🙂
- 5.3 oz / 150g brown sugar
- 1 tsp flake salt (I used Maldon)
- 1 ¼ cup of cream
- 1 ⅔ cup of milk
- 1 tbsp + 1 tsp cornflour
- 4 tbsp butter
- 2 oz / 56 g Oreo cookies with filling in the middle removed
- Place the butter in a small saucepan and heat it slowly till it starts making bubbles and brown. Remove from the heat immediately as the milk solids start to get dark in colour, and pour it into a small bowl. Set aside to let the milk solids settle to the bottom of the bowl. Use the guide HERE for more tips.
- Remove about 2.5 tbsp of the melted butter from this mix, being careful not to remove the toasted milk solids.
- Place the remaining butter with the toasted milk solids, salt, brown sugar and cream in a saucepan and heat on medium high heat till the sugar melts and the mix starts to boil (make sure to stir constantly in order to avoid the cream from settling on the bottom of the pan and burning).
- Reduce heat to medium and keep cooking the mixture until it thickens into a syrup like consistency (about 8 minutes depending on your stove - so keep an eye on it).
- Dissolve the cornflour in about ½ cup of the milk. Add this mix plus the rest of the milk into the butterscotch mix. While stirring frequently, heat this for about 5-6 minutes until it thickens (not like pudding consistency though). Use a hand-held beater on low speed to emulsify the mix (optional - this is to make sure the butter really mixes in with the milk, but I have made it without this step as well).
- Let the mixture cool completely to room temperature. Place a plastic wrap on the surface to avoid a skin forming, or whisk it regularly to make sure the skin re-blends into the mix.
- Prepare the Oreos by breaking them into pieces. Make sure there are small pieces as well as some larger ones (you can use mini Oreos as well).
- Pour the cooled butterscotch mix into the pudding molds, just below the fill line and add some of the Oreo chunks into the mold as well. Use the back of a spoon or a skewer or a chopstick to disperse the cookies inside the butterscotch mix (optional - you can sprinkle some Oreo cookie crumbs right at the top as well), then insert the popsicle sticks.
- Let the popsicles freeze overnight.
- When you're ready to eat, place the popsicles in lukewarm water for a few seconds to loosen the popsicle from the mold.
Each batch of these bad boy popsicles disappeared in two days, leaving us with a “maybe we shouldn’t be having this many popsicles” feeling. I think we might need help. I think an intervention might be in order.
But I promise we will stop!
Ughh… maybe not.
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Here are some NEW popsicle recipes on the blog that you will definitely love!