Homemade Pudding Pops is easy and simple to make all kind of your favorite tasty Ice Pudding Pops. It is a big entertainment for kids during the summer gathering. The most important is that you can control to put all healthy foods to make it. And keep out the unhealthy food from the recipe.
Cook time: 15 minutes
Total time: 6 hours (including freezing time)
Makes 6-8 popsicles
Vanilla Pudding Base
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon tapioca flour
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
Whisk the sugar, cornstarch and tapioca powder together in a heavy-bottomed pan. Slowly whisk in the milk and bring to a simmer over medium heat, still whisking constantly as the sweet milk will burn on the bottom of the pan if left unattended and you don’t want burned bits in your pudding.
Once at a simmer, whisk for 7-8 minutes or until opaque and thickened. Remove from heat and add the vanilla and cream, then strain through a fine-mesh strainer if needed and chill overnight.
Chocolate Pudding Base
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons cocoa powder
- 2 cups whole milk
Whisk the sugar, cornstarch and cocoa powder together in a heavy-bottomed pan. Slowly whisk in the milk and bring to a simmer over medium heat, still whisking constantly as the sweet milk will burn on the bottom of the pan if left unattended and you don’t want burned bits in your pudding.
Once at a simmer, whisk for 7-8 minutes or until opaque and thickened. Remove from heat, then chill overnight.
To make pudding pops, either layer the two flavors of pudding in popsicle molds or Dixie cups, or fill half the mold with chocolate pudding and then carefully swirl the vanilla pudding into the chocolate using a toothpick or knife. Freeze for 4-6 hours or until completely solid.
To make pudding pops in a Zoku popsicle maker, you may need to add an extra 1/4 cup milk to each recipe after chilling to make the pudding thin enough for pouring.
Source: www.goodfoodstories.com