Frose Ice Pops Recipes

CEREAL ICE POPS

Cereal Ice Pops image

Provided by Trisha Yearwood

Categories dessert

Time 5h

Yield 12 small ice pops

Number Of Ingredients 7

Ingredients

2 2/3 cups sweetened peanut butter cereal, such as Reese's Puffs
2 2/3 cups sweetened cinnamon cereal, such as Cinnamon Toast Crunch
2 2/3 cups sweetened corn cereal, such as Cap'n Crunch
4 1/2 cups whole milk
1 cup vanilla Greek yogurt
1/2 cup semisweet chocolate chips (about 6 ounces)
2 teaspoons coconut oil

Steps:

Put twelve 3-ounce paper cups on a tray that will fit inside the freezer. Spoon 1 heaping tablespoon of the peanut butter cereal into each of 4 paper cups. Spoon 1 tablespoon of the cinnamon cereal into each of another 4 paper cups and 1 tablespoon of the corn cereal into each of the 4 remaining cups. Set aside.
Pour 1 1/2 cups milk into each of 3 separate mixing bowls. Add 2 cups of the peanut butter cereal to one bowl, 2 cups of the cinnamon cereal to the second bowl and 2 cups of the corn cereal to the third bowl; stir to combine. Let the cereal soak in the milk, refrigerated, for a minimum of 30 minutes. Meanwhile, crush the remaining cereal in separate ziptop bags. Put the crushed cereal into 3 small bowls.
Using a fine-mesh strainer, strain the cereal milk into 3 separate containers with pour spouts. Push as much of the milk as possible out of the cereal. Discard the soaked cereal. Add 1/3 cup of the yogurt to each container of flavored milk and whisk to combine.
Divide the peanut butter cereal milk among the paper cups with the peanut butter cereal in the bottom, until the cereal rises to the top (about 1/3 cup milk mixture per paper cup). Divide the cinnamon cereal milk among the paper cups with the cinnamon cereal in the bottom, and the corn cereal milk among the paper cups with the corn cereal. Put the tray of cups in the freezer to chill for 2 hours.
After 2 hours, put an ice-pop stick into each cup. Put the tray back in the freezer for another 2 hours, until the ice pops are completely hardened.
Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the chocolate is melted, about 2 minutes.
Once the ice pops are frozen, work quickly to peel off the paper cup from each. One by one, dip the end of each ice pop into the melted chocolate and immediately roll in the corresponding crushed cereal (about 1 tablespoon of crushed cereal per pop). Store in the freezer until ready to serve.

FROSé (FROZEN ROSé) ICE POPS

Frosé (Frozen Rosé) Ice Pops image

There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.

Provided by Kat Boytsova

Categories Summer Dessert Wine Rosé Frozen Dessert Berry Strawberry Raspberry Grapefruit

Yield Makes 10

Number Of Ingredients 8

Ingredients

6 ounces strawberries, hulled (about 1 1/2 cups)
2 ounces fresh raspberries (about 1/3 cup)
1 2/3 cups dry rosé (about half of a 750 ml bottle)
1/2 cup ruby red grapefruit juice, preferably fresh
2 tablespoons sugar
1 cup whole or sliced fresh strawberries and raspberries
Special Equipment
10 (2.5-ounce) freezer ice-pop molds and sticks

Steps:

Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
Do Ahead
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

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