Tan Layer
2/3 cup Sweetened condensed milk (half of a 14 oz. can)
¼ cup Cold brown ale beer
1 ½ tsp. Vanilla
1 cup Whipping Cream
Black Layer
2/3 cup Sweetened condensed milk (half of a 14 oz. can)
¼ cup Cold stout beer
2 Tbsp. Chocolate-flavor syrup
1 ½ tsp. Vanilla
1 cup Whipping cream
To make tan layer, in medium bowl, stir together condensed milk, brown ale beer and vanilla until well mixed. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into condensed milk mixture. Divide among fourteen 5 oz. paper cups (about ¼ cup each). Cover with foil; insert craft stick through foil into center of pop. Freeze 3-4 hours until frozen. When first layer is frozen, make black layer.
To make black layer, in medium bowl, stir together condensed milk, stout beer, chocolate syrup and vanilla until well mixed. In chilled medium bowl, beat whipping cream with electric mixture on high until stiff peaks form. Fold whipped cream into condensed milk mixture. Remove foil from pops. Pour mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours until frozen before serving. Store remaining pops covered in freezer.
This recipe is part of the Betty Crocker March Madness contest. Vote on your favorite tournament-inspired recipe at www.BettyCrocker.com/bettybracketso.