See these treats lined up on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop.
For Kiwi Layer:
1 cup chopped fresh kiwi (peeled, white core removed)
1 tablespoon frozen limeade concentrate
1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine
1 teaspoon corn syrup
For Strawberry Layer:
1 cup chopped strawberries
1 tablespoon frozen limeade concentrate
1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine
1 teaspoon corn syrup
For Mango Layer:
1 cup chopped fresh mango (peeled)
1 tablespoon frozen limeade concentrate
1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine
1 teaspoon corn syrup
Key limes for garnish
Push Pop Molds
For each layer, puree ingredients in a food processor and transfer to a plastic airtight container. Freeze until slushy. For best results, keep push pop molds upright when freezing the layers. Spoon 2 tablespoons of the bottom layer into the molds. Compact the layer down for a level surface. Freeze until bottom layer is firm enough to add the middle layer on top of it. Freeze middle layer and then add top layer. Keep frozen until ready to serve. Garnish with a key lime wheel.
Makes about 8 Push Pops
