Hey guys! It Julianne again from Beyond Frosting! I love popping in here once a month to share my treats with you! I want to take a minute and congratulate Nikki on her new bundle of joy! How exciting!
When I was a kid, I remember my mom making popsicles for us all the time. Most of the time it was some “frizzy fruit shake pops” as we liked to call them. It was basically a bunch of berries blended together with some soda and then frozen, but man; they were one of my favorite treats on a hot summer day. I recently realized that I haven’t made popsicles in forever. Do I make popsicles or ice cream popsicles? Fruit? Pudding? The possibilities are endless! I have plenty of ice cream recipes, but no popsicles.
I decided to start with no-churn Cake Batter Oreo Ice Cream Popsicles. They can be whipped together pretty quickly, but they need a couple hours to freeze. I didn’t have a Popsicle maker, so I made these in paper cups and used paper straws instead of Popsicle sticks. I decided after walking around Target 3 times, I didn’t need to find actual popsicle sticks anymore. Nobody’s got time for that! The paper straws work perfectly.
- 8-10 Paper cups and straws
- 2 C Crushed Birthday Cake Oreos
- 1 Jar (14 oz) Sweetened condensed milk
- ½ C Vanilla cake mix (dry)
- 1 tube (8oz) Cool Whip
- ½ C Sprinkles
- Place Oreos in a Ziploc bag and use a rolling pin or heavy object to crush Oreos into small pieces. Set aside.
- Combine sweetened condensed milk and dry vanilla cake mix. Stir until cake mix is incorporated into the condensed milk.
- Add Cool Whip and mix until well combined.
- Sprinkle a little bit of Oreo and sprinkles into the bottom of each cup.
- Pour remaining Oreos and sprinkles into ice cream batter. Mix until smooth.
- Divide ice cream evenly between cups. Put a straw down the middle of each cup (you may want to cut the straws in half).
- Freeze for 3-4 hours to harden. Remove paper lining before eating.
This recipe was created by Julianne at Beyond Frosting:
You can find Beyond Frosting at: