I Tried the Genius Ice Cream Popsicle Hack and It’s a Summer Must-Repeat

A Sweet Tradition with Ice Cream

Ice cream has always been a constant in my life, in the most wonderful way. Growing up, birthdays were always celebrated with an ice cream cake from our local Dairy Queen. When my brother and I were little, we were so devoted to our nightly scoops that we basically considered this delicious dessert one of the major food groups. My first job? You guessed it: at that very same Dairy Queen.

Even now, ice cream still finds its way into my routine. On vacations, my family and I inevitably end up at an ice cream shop midday. And when my long-distance best friends and I plan our monthly meetups, the itinerary somehow always revolves around finding this sweet treat before heading home. Needless to say, if there's a fun frozen dessert hack or trend going viral, I have to try it.

So when I was (hungrily) scrolling late one night and then watching this video from Ben & Jerry’s after digging a little deeper, I just knew I needed to try this hack before the summer season wraps up.

The Ice Cream Pint Popsicles Hack

A good food hack should be as low-lift as possible, and this one delivers. All you really need is a pint of ice cream and a few tools that include popsicle sticks, a cutting board, and a sharp knife (more on that in a minute).

To do this the Ben & Jerry’s way, pop the lid off your pint of ice cream, peel away any plastic that may be covering the surface, and place it on a cutting board ice cream side-up. Score the ice cream into four sections. Push a popsicle stick into the middle of each quadrant. Use a sharp knife to cut straight through the ice cream and carton to yield four popsicles. Peel the carton away from the ice cream and enjoy.

My Thoughts on Ice Cream Pint Popsicles

Overall, I really liked this hack and I know I’ll be using it on at least a few pints throughout the rest of the summer. In its simplest version (read: not dipped or topped), it takes only minutes to do, which is a huge plus and doesn’t require any specialty popsicle molds. But what I love the most about these ice cream popsicles is how easily the recipe can be adapted to use whatever I have on hand or I’m craving.

Though fairly easy of a process, there are a couple things I learned that’ll be helpful for the next time I do this. First, I found it was actually easier to use a serrated knife to cut through the ice cream and carton. My chef’s knife was freshly sharpened, but I still found it kind of annoying and difficult to cut through. With a serrated knife, though, it was much easier. Second, you’ll want to make sure you work quickly, as it’s best when the ice cream is pretty solid and not even slightly beginning to soften. (That happens quickly in this weather!)

How to Make Your Own Ice Cream Pint Popsicles

This hack works beautifully with smooth flavors like vanilla or chocolate and just as well with chunkier, mix-in-packed pints like chocolate chip cookie dough, rocky road, or cookies and cream. Here are some fun ideas to take it further:

• Dip in chocolate: Use store-bought Magic Shell or a homemade version for a glossy, snappy coating. Pour chocolate shell into a tall, narrow glass for easy coating. After dipping, freeze again for 5 minutes for that perfect snap.
• Roll in toppings: Match toppings to your flavor—think: toasted peanuts or mini peanut butter cups for peanut butter swirl ice cream, crushed Oreos for cookies and cream ice cream.

4 More Tips for Making the Best Ice Cream Pint Popsicles

1. Stick size matters: Thin popsicle sticks work fine, but thicker ones offer better stability.
2. Refreeze before coating: After cutting, freeze the pops for 10–15 minutes on a parchment- or wax paper-lined tray to firm them up.
3. Add toppings fast: If you’re combining chocolate and toppings, roll the pop in your topping right after dipping before the shell sets.
4. Store like a pro: Once frozen solid, transfer the pops to an airtight container or resealable plastic bag if storing longer than a day.