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Desserts

3-Ingredient Creamy Popsicles (Smooth, Rich and So Easy)

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Creamy Cream Popsicle With 3 Ingredients...
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3-Ingredient Creamy Popsicles (Smooth, Rich and So Easy)

When you want something cold and sweet, these creamy popsicles are hard to beat. They need just 3 ingredients — sweetened condensed milk, heavy cream and milk — and about 10 minutes of hands-on time.

The result tastes like the classic milk ice pops from an old-fashioned ice cream truck: rich, smooth and creamy, with a gentle sweetness and no icy crunch. There’s no ice cream maker, no cooking and no eggs.

They’re a fun project with kids, a smart make-ahead dessert, and the perfect base for adding fruit, chocolate or cookies once you’ve tried the classic version.

Recipe at a Glance

Prep time10 minutes
Cook timeNone
Freeze time6 hours (or overnight)
Total time6 hours 10 minutes
Makes8 popsicles
CaloriesAbout 280 per popsicle
EquipmentPopsicle molds (about 90 ml / 3 oz each) and wooden sticks

Why You’ll Love These Popsicles

  • Only 3 ingredients you can find in any supermarket.
  • Really creamy, not icy, thanks to condensed milk and whipped cream.
  • No cooking and no ice cream maker.
  • Kid-friendly and fun to make together.
  • Easy to flavour with fruit, chocolate, cookies or nuts.

Ingredients

  • 1 can (395 g / 14 oz) sweetened condensed milk, chilled
  • 240 ml (1 cup) heavy cream (double cream or whipping cream, 30–36% fat), very cold
  • 240 ml (1 cup) whole milk, cold

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3-Ingredient Creamy Popsicles (Smooth, Rich and So Easy)

Recipe

3-Ingredient Creamy Popsicles (Smooth, Rich and So Easy)

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Prep10 mins
Total6 hrs 10 mins
Servings8
Calories280 kcal

Ingredients

Instructions

  1. Mix the condensed milk and milk. Pour the condensed milk and the whole milk into a large bowl and whisk for about 1 minute, until completely smooth. [Step photo: whisking condensed milk and milk in a bowl]
  2. Whip the cream. In a separate cold bowl, whip the heavy cream with an electric mixer or a whisk until it forms soft peaks — thick and fluffy, but still soft when you lift the whisk. This takes 2–3 minutes with a mixer. Don't overwhip, or it will turn grainy. [Step photo: softly whipped cream on a whisk]
  3. Fold everything together. Add the whipped cream to the milk mixture and gently fold it in with a spatula until smooth and evenly combined, with no streaks of cream left. [Step photo: folding whipped cream into the milk mixture with a spatula]
  4. Fill the molds. Pour or spoon the mixture into the popsicle molds, leaving about 5 mm (¼ inch) at the top, as the mixture expands slightly when frozen. Tap the molds gently on the counter to release air bubbles. [Step photo: pouring the creamy mixture into popsicle molds]
  5. Freeze and add the sticks. Freeze for about 1 hour, until the mixture is partly set, then push a wooden stick into the centre of each popsicle so it stands straight. If your molds have lids with stick holders, you can add the sticks straight away. [Step photo: inserting wooden sticks into half-frozen popsicles]
  6. Freeze until solid. Return the molds to the freezer for at least 5 more hours, or overnight, until completely firm. [Step photo: popsicle molds in the freezer]
  7. Unmold and serve. Dip the molds in warm (not hot) water for 10–20 seconds, then gently pull the popsicles out by the sticks. Serve right away. [Step photo: finished creamy popsicles on a plate]

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