These creamy ice pops are cereal milk flavored and coated with colorful cereal just before serving.
Colorful, cereal-topped desserts are trending this summer. I’ve eaten cereal bar ice cream sandwiches, cereal dipped churros, cereal topped crepes, cereal macarons, and more. This gave me the inspiration to make cereal ice pops, which I surprisingly have not seen yet.
A few years ago, I had the cereal milk soft serve at Momofuku Milk Bar. I loved it, which is saying a lot because I don’t pour milk in my cereal. I know, it’s unusual, but I just hate having my cereal get soggy and I don’t really care to drink the milk after. But somehow, the cereal milk ice cream worked for me–probably because I didn’t have to see or eat any soggy flakes.
Mr. K and I had fun browsing the cereal aisle. It’s actually something we haven’t done in a long time. Somewhere down the line without even realizing it, we started to only eat grown-up breakfasts, like eggs, avocado toast, yogurt with fruit, etc. So it was nice to be enjoying cereal again. I knew I wanted cornflakes for my cereal milk because I didn’t want something overly sweet, since the ice pops also contain condensed milk. For the coating, I already had fruity pebbles in mind. But I was also hoping for something else that was colorful and small. And then I found these limited edition mini Trix! Aren’t they so adorable? They are the perfect size for coating these ice pops or any other cereal flavored dessert.
These came out so colorful and festive. I’ll have to make them again soon!
Cereal Milk Ice Pops
- 1 1/2 cups low-fat or fat-free milk
- 1 cup cornflakes (see note)
- 1 (14-oz) can sweetened fat-free condensed milk (see note)
- 2-3 cups of colorful mini cereal for coating I used Fruity Pebbles and Mini Trix
- In a medium bowl, add low-fat or fat-free milk and cornflakes. Allow cornflakes to steep in the milk for 30 minutes.
- Remove cornflakes from milk, scooping the cornflakes out with a strainer and pressing down on the flakes to get as much milk out as possible. When finished, strain the milk one more time to remove any small pieces of cereal. You should be left with 1 cup of cereal milk.
- Whisk cereal milk with condensed milk until smooth. Pour into popsicle molds. Freeze for several hours or overnight until set.
- When you are ready to eat pops, spread colorful cereal onto a tray or other flat surface. Remove ice pops according to manufacturer instructions. It usually involves running the ice pop molds under water for a few seconds until pops loosen. Roll each ice pop a few times in the cereal until they are evenly coated. If your ice pops start melting, you can place them in the freezer briefly before serving.
- You can use other cereals, but I recommend sticking to one that is low in sugar.
- I recommend using fat-free sweetened condensed milk because full-fat milk will cause your ice pops to be too soft.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.