Milk & Cookies Popsicles
There’s nothing more classic than milk and cookies, and these popsicles turn a childhood favorite into a refreshing summer treat! And with just five ingredients, they couldn’t be easier to whip up. While we love chocolate chip cookies in this recipe, you can use any of your favorites, from sugar cookies to snickerdoodles!
Serves: 12
Ingredients:
12 baked chocolate chip cookies
2 cups Humboldt Whole Milk
1 cup heavy whipping cream
½ cup brown sugar, packed
1 tablespoon pure vanilla extract
12 popsicle sticks + popsicle mold
Directions:
Roughly chop the baked chocolate chip cookies into chunks. Divide the cookie chunks between 12 popsicle molds.
Next, whisk the whole milk, heavy cream, brown sugar, and vanilla extract in a large mixing bowl until the sugar is dissolved, 1-2 minutes. Evenly pour the mixture into the popsicle molds, leaving a bit of space at the top. Use a butter knife to gently press the cookies into the milk mixture, ensuring they are completely submerged.
Transfer the popsicle mold to a flat surface in the freezer, and freeze for 45 minutes. Then, insert the popsicle sticks into the mold. Freeze the popsicles for another 4-6 hours, until they are completely solid. Carefully remove the popsicles from the molds and enjoy!