Cereal Milk Breakfast Ice Pops Recipe

July 27, 2016

Sweet breakfast cereals like Cocoa Puffs or Fruity Pebbles are a treat—and many consider the “cereal milk” leftover at the bottom best part. The famed New York City bakery Momofuku Milk Bar even sells its own version by the jug. Here’s a new way to enjoy it—frozen in ice pop form! Though the recipe would work with any cereal, we like using Back to the Roots Purple Corn Flakes for a pretty pale lilac hue.

Cereal Milk Breakfast Ice Pops

Yield: 6 popsicles 
Active Time: 10 minutes
Total Time: 1 day and 40 minutes

Ingredients

2 cups Back to the Roots purple corn flakes, divided
1 cup almond milk
1 1/2 cups Greek-style yogurt
1 teaspoon vanilla extract
Honey, to taste

Special equipment: popsicle molds

Instructions

Combine 1 cup corn flakes with almond milk in a bowl and set aside 30 minutes to infuse.

Strain through a fine mesh sieve, collecting cereal milk in a large bowl and discarding corn flakes. Stir in yogurt and vanilla, then honey, a tablespoon at a time. Stir in remaining 1 cup corn flakes and divide mixture between popsicle molds. Place in popsicle sticks and freeze for at least 24 hours before unmolding and serving.

Photo credit: Paul Delmont

Share this article

Merce Muse

Thrive Market Food Editor

Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.


If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2022 All rights reserved.