Back to school sales are popping up in my inbox and the weather is cooling down. All signs that are pointing to the beginning of the school year and the beginning of fall. It seems like we’ll be complaining about the snow and cold not too long from now when we’ve just finished complaining about the heat and humidity. Although it made running a little more difficult, I for one will miss the sunshine and hot weather. And while it’s probably a good thing I never did get that ice cream machine I’ve been wanting, I did manage to pick up a set of popsicle molds.
Remember the Cereal Milk recipe that I blogged about last week? I decided to use the batch I made and turn them into popsicles but only after enjoying a glass or two (of course). I also added some chopped up strawberries because I had a few sitting in my fridge that I was planning to freeze them anyway. The result? A creamy popsicle that’s not too sweet and perfect for a warm afternoon. The strawberries really make it taste like a bowl of cereal. Exactly how I use to eat my Corn Flakes with strawberries when I was younger.
Cereal Milk Popsicles
- 2 3/4 cups Corn Flakes
- 3 3/4 cups cold milk
- 2 tablespoons light brown sugar, tightly packed
- 1/4 teaspoon salt
- 1/3 cup strawberries, chopped
- Preheat the oven to 300F.
- Line a baking tray with parchment paper or a silicone baking mat and spread the Corn Flakes evenly on the tray.
- Place the tray in the oven for 15 minutes or until lightly toasted.
- Remove the tray from the oven and allow the Corn Flakes to cool completely.
- Transfer the cooled Corn Flakes to a large mixing bowl and pour the milk into the bowl and stir. Allow the mixture to steep for 20 minutes at room temperature.
- Strain the milk and Corn Flakes mixture through a large sieve and collect the milk in a large container. You can use the back of a spoon or your hand to press the milk out of the Corn Flakes.
- Whisk the brown sugar and salt into the cereal milk until fully combined. You can adjust the amount of salt and sugar to taste. Allow the milk to cool for at least 45 minutes in the fridge.
- Add a few chopped strawberries to the bottom of each popsicle mold and fill with cereal milk. Add a few more strawberries to the top and place the popsicle stick into the mold. Remember to leave some room to allow the milk to expand.
- Freeze the popsicle molds for a few hours and enjoy!
Recipe notes: If you don’t have popsicle molds, you can use disposable paper cups and wooden popsicle sticks