Like these weren’t going to happen.
(Pssst. They’ve actually already happened about 127 times in my house. So you’ve got some catching up to do!)
When I get out the molds and ask the kids for requests, it’s almost painful to watch Trevor try to decide – like he thinks choosing Cookies and Cream over the Strawberry Jam Popsicles is a complete betrayal that will haunt him for years to come.
So, what do I do? I make both, of course. Because I’m awesome like that.
And secretly, the decision is torture for me, too.
Cookies and Cream Pops
Prep time: 10 minutes
Freeze time: 6 hours
• 2 cups vanilla ice cream
• 2/3 cup milk
• 6 Oreo cookies, crushed
Place ice cream and milk in a blender. Blend until combined. Add in the cookies and give it a quick whirl.
Pour mixture into popsicle molds. Tap the molds firmly on the counter a few times to get rid of any air pockets.
Freeze for 1 hour, place sticks in the molds, and continue to freeze for at least 5 hours.
To remove pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Note: this popsicle recipe was created using a standard bar-shaped mold, each holding about 1/3 cup. If you are using a different mold, you might need to adjust the ingredients.