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 popsicles in the morning, and by early afternoon you can treat yourselves to kid-friendly flavors like double-strawberry, blueberry and classic vanilla.
- 1 (10‑ounce) package frozen strawberry halves in syrup
- 1 cup whole milk
- ½ cup strawberry frozen yogurt
- 12 (3‑ounce) plastic or paper cups and 12 wooden craft sticks or 12 (2‑ounce) freezer pop molds
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 ½ cups. Substitute 1 cup vanilla frozen yogurt for the ½ cup strawberry frozen yogurt. Add 1 teaspoon vanilla extract. Makes 12 servings.
Here’s a fun tip: Feel free to swap out the whole milk in these strawberry, blueberry, and vanilla popsicle recipes with lactose-free cow’s milk for a treat those with lactose intolerance can enjoy. Looking for more tips? Our friend and dietitian Kim Kirchherr for offers up a few in this post.
Find other yummy recipes like this one in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.” Learn more about it here or order it below today!
Image courtesy of “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing.