- Level: Easy
- Total: 5 hr (includes soaking and freezing times)
- Active: 30 min
- Yield: 12 small ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 205 mg
- Level: Easy
- Total: 5 hr (includes soaking and freezing times)
- Active: 30 min
- Yield: 12 small ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 250
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 7 g
- Cholesterol
- 12 mg
- Sodium
- 205 mg
Ingredients
Directions
Special equipment:
twelve 3-ounce paper cups; 12 wooden ice-pop sticks- 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.
Cook’s Note
These ice pops are made in small paper cups, so no ice-pop molds are needed! They are a perfect sweet treat straight from the freezer, and get even better when dipped in chocolate!
