Do you want breakfast, or do you want a sweet treat? Why decide, when you can have both in one deliciously summery form: cereal milk popsicles!
These delightful treats are featured in the fantastic new book Ice Pops! by Cesar and Nadia Roden. This fantastic book features some truly creative popsicle recipes, and beautiful, simple photography that lets the finished product shine.
This is one of my favorite recipes in the book, for creamy popsicles that have the inimitable flavor of delicious leftover cereal milk. Here's the headnote from the book:
Cereal milk Popsicles
Inspired by the famous cereal‐milk soft serve that created a frenzy in New York City, we’ve created our own version by freezing Lily’s morning cereal onto a stick and it was quite a hit! You can experiment with your favorite cereal. We know you’ll agree it will taste even better in this frozen form.
- 1 1⁄4 cups whole milk
- generous 1 cup heavy cream
- 1 cup your favorite breakfast cereal (we like Cheerios), plus extra to drop into the molds
- 1 ripe banana, cut into 3⁄4‐inch slices 5–6 tablespoons honey or maple syrup
- Mix all the ingredients together in a bowl, cover, and refrigerate overnight to let the liquid take on that unmistakably delicious cereal taste.
- The next day, put the steeped mixture in a food processor and blend until smooth.
- Pour the mixture into your ice pop molds, and drop in some extra pieces of cereal. Leave 1⁄4‐inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks and freeze.
Reprinted with permission from Ice Pops published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Cesar and Nadia Roden. Photography by Adam Slama