One of the issues I have with ice pops is that they are not nearly as creamy as their ice cream counterpart. I’ve done all sorts of things to make them creamier: adding heavy cream, full fat milk, coconut cream, etc. While those have all helped, it still doesn’t replace ice cream.
This weekend I finally achieved the creaminess I’ve been looking for. And I didn’t have to add fat to the ice pops.
Once again, the secret is Greek yogurt. I had some Greek yogurt sitting out when I was making these ice pops and decided to try adding some to the mix. I couldn’t believe how much creamier these ice pops became! And the ice pops weren’t too tangy from the yogurt either, probably because Biscoff is so sweet. I can’t wait to try what other ice pops recipes I can make more creamy with Greek yogurt.
Speaking of Biscoff, if you love the cookie butter spread as much as I do, you might want to consider entering Biscoff’s photo contest. The grand prize is a trip for two to Belgium, where Biscoff originated from. There’s also other cash prizes as well, but I’m hoping to win the big one. I would love to visit Belgium! This isn’t my entry. I’m still trying to think of something really grand to win the big prize, but in the meantime, these are delicious.
The Biscoff Spread the Love Challenge asks consumers to get creative and upload photos that show their favorite ways to “spread the love.” The contest runs through July 28. You can learn more about the contest through their Facebook page.
Creamy Biscoff Ice Pops
1/2 cup Biscoff spread
1/4 cup milk
1/2 cup nonfat plain Chobani Greek yogurt
2 tbsp condensed milk
Blend all ingredients in blender until smooth. Batter will be quite thick. Scoop into ice molds. Tap bottom of molds against hard surface so that the batter completely settles in and freeze for several hours or overnight to set. Remove according to manufacturer instructions.