Homemade Strawberry, Blueberry, and Vanilla Milksicles
All you need is a few simple ingredients and some eager little hands to pull together these homemade milksicles. Take a few minutes to craft these homemade fruit and milk ice pops in the morning, and by early afternoon you can treat yourselves to kid-friendly flavors like double-strawberry, blueberry and classic vanilla.
Homemade Strawberry, Blueberry, and Vanilla Milksicles
All you need is a few simple ingredients and some eager little hands to pull together these homemade milksicles. Take a few minutes to craft these homemade fruit and milk ice pops in the morning, and by early afternoon you can treat yourselves to kid-friendly flavors like double-strawberry, blueberry and classic vanilla.
All you need is a few simple ingredients and some eager little hands to pull together these homemade milksicles. Take a few minutes to craft these homemade fruit and milk ice pops in the morning, and by early afternoon you can treat yourselves to kid-friendly flavors like double-strawberry, blueberry and classic vanilla.
Partially thaw the strawberries by leaving them at room temperature for 10 minutes or microwaving the unopened plastic pouch on high for 10 seconds.
Place the partially frozen berries with their liquid in a blender.
Add the milk and frozen yogurt. Cover and blend until smooth.
Divide among twelve cups or freezer pop molds. Place the cups in a 9 by 13‑inch baking pan.
Cover each cup with aluminum foil. Push a craft stick through the center of the foil to hold the stick in place while freezing.
Freeze until firm, 3 to 4 hours.
Double Blueberry Milksicles
Substitute one (10‑ounce) package frozen blueberries in syrup for the frozen strawberry halves. Substitute blueberry frozen yogurt for the strawberry frozen yogurt. Makes 12 servings.
Creamy Vanilla Milksicles
Omit the frozen strawberry halves. Increase the milk to 1 1/2 cups. Substitute 1 cup vanilla frozen yogurt for the 1/2 cup strawberry frozen yogurt. Add 1 teaspoon vanilla extract. Makes 12 servings.
Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.
