[Photograph: Judi Swinks]

Casey Barber offers a bunch of ice cream truck treats in her new cookbook Classic Snacks Made from Scratch. Some of them, like the Chocolate Eclair and Strawberry Shortcake bars, send my mind right back to my childhood summers working in a poolside concession stand. Others, like the Klondike Bars and Creamsicles, sound more appealing now that I yearn for bold, simple flavors more than super-sweet ice cream.

In particular, the Creamsicles make for an appealing late-winter dessert. After all, citrus is hitting its peak. But how to create a double-layered popsicle without any fancy popsicle-freezing equipment? Barber's answer? Dixie cups. She freezes a rich vanilla ice cream base in those tiny 3-ounce cups known on college campuses as jello-shot cups. Once hard, the ice cream cores are dunked into a larger 5-ounce cup full of an orange juice and sugar mixture. One more trip in the freezer, and the hacked Creamsicle is born.

Why I picked this recipe: In a chapter full of tips and tricks for replicating an entire Good Humor truck menu, these Creamsicles stood out as a refreshing and relatively easy alternative.

What worked: These Creamsicles were the perfect blend of tang and cream.

What didn't: Nothing, really. Even though my freezer went down overnight while these were freezing, they still turned out great!

Suggested tweaks: I could only find 3-ounce and 9-ounce paper cups at my grocery store, but the popsicles still worked fine in the bigger size. Barber also suggests experimenting with fruit juices here for the outer layer. Meyer lemon juice would be a particularly good fit this time of year.

As always with our Cook the Book feature, we have five (5) copies of Classic Snacks Made from Scratch to give away this week.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.

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