During long summers in Scottsdale and Tempe, Mom would use the little cups that people use for brushing teeth and popsicle sticks to make countless types of ice pops and frozen treats to help make the brutal summer school breaks a little more bearable. These peanut-butter-chocolate pops (along with a simple frozen banana half on a stick) were my personal favorites.
Waxing nostalgic, I made these peanut butter pops this weekend and they were just as I remembered them. They have that same richness and peanut-buttery mouth-feel. Yummy!
First, start with your ingredients. My mom added extra dry milk to add nutrients for us kids, but I omitted that. And, guiltily, I swapped out the milk for half and half, because I had it on hand, for super-rich pops.
Next, prepare the packet of gelatin according to package instructions, and add the peanut butter. Stir the peanut butter into hot gelatin. Using a whisk or immersion blender, add the prepared milk and chocolate milk powder. Blend until there are no more peanut butter lumps.
Once it’s all mixed together, pour into prepared popsicle mold or 5oz (bathroom-sized) paper cups.
Find a level spot in the freezer and freeze overnight or for at least 5 hours until very firm. If using the paper cups, freeze about an hour and then stand the popsicle sticks into the center of the cups. Then freeze until very firm.
You may need to warm the mold a little with your hands or warm water to get the pops out cleanly, but they’re well worth the effort.
Try them and let us know how you like them!
Mom’s Peanutty Pops
Ingredients
- 1 envelope unflavored gelatin
- ½ c sugar
- ⅓ c dry milk powder optional
- 1 c boiling water
- 1 c chocolate milk
- 1 c peanut butter
Instructions
- In medium bowl, mix unflavored gelatin and sugar;
- Add boiling water and stir until gelatin is completely dissolved.
- With wire whip or immersion blender, blend in peanut butter;
- Stir in milk.
- Pour into 5-ounce paper cups and place in freezer until partially frozen.
- Insert popsicle sticks and freeze until firm.