One of my favorite parts of this series is the challenge of bringing an idea for a pop to life.
Like peanut butter and jelly pops, for example.
I mean, what could be better, right? You know I’ve been thinking about them ever since I made these, and now how to actually make them? A twist on the 2-ingredient ice cream recipe? My tried-and-true cereal milk base? Some good vanilla ice cream swirled with peanut butter fudge?
If you’ve tried either my Oreo Milkshake Pops or my Black and White Cookie Pops (or maybe both?), you already know how delicious cookie milkshake popsicles are. Which is why I decided to go the same route here.
Yes, just these few simple ingredients whip up into one of my favorite pops so far this season – and I KNOW you’ll think so too.
One thing I learned while creating these pops is that preserves really don’t freeze. So what I would do differently than what you see in the pictures is more and thinner layers, rather than 2 thick ones. You’ll have more jelly “ribbons” throughout, and pops that are less fragile.
adapted from Eugenie Kitchen
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons sugar
25 peanut butter sandwich cookies, 15 chopped and 10 left whole
1/2 cup strawberry preserves
Place the milk, heavy cream, sugar and the 10 whole cookies into a blender. Blend for 20 seconds.
Place a few chopped cookies in the bottom of each of your popsicle molds. Pour a bit of the blended mixture in, followed by a few drops of preserves. Repeat layering till the molds are filled. Freeze for 30-45 minutes or till slushy. Add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver
Want ALL the popsicles? Check out my Popsicles Pinterest board!