The easiest, creamiest homemade popsicles! Made with just pantry staples like milk, cream, and sugar, these no-churn treats are healthier than store-bought yet taste like melted ice cream. Perfect for hot days and picky eaters—ready in 10 minutes (plus freezing)!
Homemade Milk Popsicles: A Mom’s Secret for Healthy Summer Treats
My daughter absolutely loves popsicles—especially when the weather gets hot, she runs around the house asking for one all the time.
But I’ve never felt totally comfortable letting her eat too many store-bought popsicles.
I’ve always been a little concerned about store-bought popsicles—the added colors, artificial preservatives, and how overly sweet they can be. That’s what pushed me to start making them at home.
And honestly, it was the best decision. Homemade popsicles are not only healthier and more budget-friendly, but they also taste so much better.
Every summer, I love experimenting with different flavors. Some of our all-time favorites include Homemade Chocolate Popsicles, Red Bean and Mung Bean Popsicles, and refreshing Mango Popsicles.
Today, I’m excited to share our most-loved recipe—creamy milk popsicles. This one has been a staple in our home for several years now.
What I love most is that it only takes five everyday ingredients—things you probably already have in your kitchen. There’s no fancy equipment, no complicated steps. Just mix, cook, chill, and freeze.
Ingredients:
- 250g heavy cream
- 250g whole milk
- 50g milk powder
- 50g sugar
- 15g cornstarch
Instructions:
- Mix the base:
In a non-stick saucepan, add 50g milk powder, 15g cornstarch, and 50g sugar.
Pour in 250g heavy cream and 250g whole milk.
Whisk thoroughly with a hand whisk until the mixture is completely smooth and lump-free.
- Cook the mixture:
Turn the heat to low.
Stir continuously with a silicone spatula, making sure to scrape the bottom and sides to prevent burning.
Heat until the mixture thickens and small bubbles begin to form around the edges. Turn off the heat immediately.
- Strain and cool:
Pour the hot mixture through a fine sieve to remove any lumps or milk skin.
Let it cool to room temperature. (Tip: You can place the bowl over ice water to speed this up and reduce bacterial growth.)
- Fill and freeze:
Pour the cooled mixture into silicone popsicle molds.
Tap gently to remove air bubbles and insert sticks.
Cover the molds and freeze at -18°C (0°F)for at least 6 hours or overnight.
- Unmold and enjoy:
If using silicone molds, simply peel them off.
For other molds, dip the bottom in warm water for 5 seconds or warm the edges with a hairdryer.
Pull the stick gently to release.
Serving ideas:
Serve as is, or dust with cocoa powder, shredded coconut, or top with fruit bits for an extra treat.
Frequently Asked Questions
Q: Can I reduce the sugar?
Yes, but it may slightly affect the texture and sweetness. Try reducing by 10g first and adjust to taste.
Q: Can I use plant-based milk or cream?
This recipe is designed for dairy ingredients. Substituting with plant-based options might alter the texture and flavor, but feel free to experiment!
Q: Why use milk powder?
Milk powder enhances the creamy, milky flavor and improves texture. It’s the secret to that classic rich taste.
Q: Do I need to cook the mixture?
Yes, cooking activates the cornstarch to thicken the base and gives the popsicles their smooth, scoopable texture once frozen.
Smooth & Creamy Milk Ice Pops – Easy Recipe
Ingredients
- 250 g heavy cream
- 250 g whole milk
- 50 g milk powder
- 50 g sugar
- 15 g cornstarch
Instructions
Mix the base:
- In a non-stick saucepan, add 50g milk powder, 15g cornstarch, and 50g sugar.
- Pour in 250g heavy cream and 250g whole milk.
- Whisk thoroughly with a hand whisk until the mixture is completely smooth and lump-free.
Cook the mixture:
- Turn the heat to low.
- Stir continuously with a silicone spatula, making sure to scrape the bottom and sides to prevent burning.
- Heat until the mixture thickens and small bubbles begin to form around the edges. Turn off the heat immediately.
Strain and cool:
- Pour the hot mixture through a fine sieve to remove any lumps or milk skin.
- Let it cool to room temperature. (Tip: You can place the bowl over ice water to speed this up and reduce bacterial growth.)
Fill and freeze:
- Pour the cooled mixture into silicone popsicle molds.
- Tap gently to remove air bubbles and insert sticks.
- Cover the molds and freeze at -18°C (0°F)for at least 6 hours or overnight.
Unmold and enjoy:
- If using silicone molds, simply peel them off.
- For other molds, dip the bottom in warm water for 5 seconds or warm the edges with a hairdryer.
- Pull the stick gently to release.
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