Ingredients:

Cheddar Sour Cream Ice Cream Base

• 4 tsp White Cheddar Cheese Powder
• 2 Tbsp and 2 tsp Milk Powder
• 1 Cup Sugar
• 1½ tsp Diamond Crystal Kosher Salt
• 1 Cup Cream
• 2¼ Cup Milk
• ¼ Cup Sour Cream

Fried Idaho® Russet Potatoes

• 1 lb Idaho® Russet Potatoes, shredded for hashbrowns
• 4 Cup Oil
• 1 tsp Kosher Salt

Hashbrown Coating

• 1 lb White Chocolate
• ¼ Cup Fried Potato Oil (reserved from fried Idaho® Potatoes)
• ¼ Cup Coconut Oil
• 1 batch Fried Idaho® Russet Potatoes (prepared)
• ¼ Cup Dried Onions
• ½ Cup Bacon, cooked, chopped

Assembly

• 1 batch Cheddar Sour Cream Ice Cream Base, frozen as ice cream bars
• 1 batch Hashbrown Coating, prepared
• Dried Chives

Directions:

Cheddar Sour Cream Ice Cream Base

1. Place the white cheddar cheese powder, milk powder, sugar, and salt in a small bowl and mix until even. Set aside.
2. Fill a large bowl three-quarters of the way with ice and add a small amount of water to create an ice bath for chilling the base.
3. Place the cream and milk in a medium pot over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching.
4. When the dairy comes to a full rolling boil, add the reserved sugar mix and whisk until even. Reduce heat to a low simmer and continue cooking for 4 minutes, whisking frequently to dissolve the sugar and prevent the powdered milk from settling and scorching.
5. After the base has cooked, remove the pot from heat and immediately pour into a shallow metal or glass bowl. Nest the bowl of hot ice cream base into the ice bath. Stir occasionally until cooled.
6. Once cool, whisk in the sour cream until smooth and even.
7. Transfer the base to the refrigerator to cure for 4 hours, or preferably overnight. (This step can be skipped, but curing improves texture and flavor.)
8. Place the cured base into the bowl of an ice cream maker and churn according to the manufacturer’s instructions, until it thickens to the texture of soft serve, about 30 minutes.
9. Portion the churned ice cream into silicone ice pop molds, insert sticks, and cover the surface with parchment or wax paper. Freeze until completely solid, about 8 hours or overnight.

Fried Idaho® Russet Potatoes

1. Heat the oil to 350°F. Fry the shredded Idaho® Potatoes in two separate batches to help maintain the oil temperature and prevent scorching on the bottom of the pot. Stir occasionally and gently to encourage even browning.
2. When the potatoes are golden brown, about 5 minutes, remove with a slotted spoon or spider and transfer to a paper-towel-lined tray. Reserve the oil.
3. Sprinkle with salt while warm and let cool completely.
4. Store in an airtight container until ready to use.

Hashbrown Coating

1. Melt the white chocolate over a double boiler, or in the microwave in short intervals, stirring every 30–60 seconds.
2. Once melted, add the fried potato oil and coconut oil, stirring until fully blended.
3. Stir in the fried shredded Idaho® Potatoes, dried onions, and bacon until even. Keep in a warm place until ready to dip the pops.

Assembly

1. Unmold the ice cream bars from the silicone molds and transfer to a parchment-lined tray. Keep frozen until ready to dip.
2. Transfer the hashbrown coating to a tall container, filled about three-quarters of the way. Rewarm if necessary to about 90–95°F—fluid but not hot.
3. Dip a pop in the coating, jiggling gently as it comes out to shake off excess. Immediately sprinkle with chives, then lay flat on a parchment-lined tray and return to the freezer.
4. Continue dipping the remaining pops, removing them from the freezer one or two at a time and returning them just as quickly.

Storage: The ice cream bars will keep frozen for a month if sealed well in a plastic bag or airtight container.