Cereal Milk and Cookies Popsicles

Ain't no party like a popsicle party. And speaking of popsicle parties, do you remember when I crashed Billy's popsicle party (#popsicleweek)? Well, Billy over at Wit and Vinegar graciously let me officially crash the party, which was awesome on so many levels! It was so FUN contributing to a virtual popsicle party. I was bookmarking all sorts of popsicle recipes to go back to and try later while ooohing and ahhhing over all the creative creations (see: Almond Butter Popsicles via The Crepes of Wrath and Em of The Pig and Quill's Mexican Mocha Fudge Pops). Erika Rax's Cereal Milk Neapolitan Popsicles, which are a brilliant play on Christina Tosi's Cereal Milk Ice Cream were high up on my list of recipes to try, so when I hit the jackpot of cereal savings at CVS, I thought it time to give Erika's recipe a whirl. And since I just so happened to whip up some delicious Dark Chocolate and Cocoa Krispies Oatmeal Cookies with Strawberries, I threw those in too.

As someone who has never had Tosi's famed Cereal Milk Ice Cream, I can't tell you how these stack up but I will say that we loved them. They are everything I ever dreamed they would be and taste like straight up cereal milk gold paired with oatmeal cookies and dipped in coconut-dark chocolate magic shell and SPRINKLES! Yes, I am patting myself on the back with this one because Moses told me they're my best popsicles yet!  I used Corn Flakes to make my cereal milk but feel free to use whatever your heart desires.


Dark Chocolate and Cocoa Krispies Oatmeal Cookies with Strawberries

Popsicles adapted from Erika Rax

Coconut-Chocolate Magic Shell from my name is yeh

Makes 10 popsicles



  • 3 c. milk (anything but skim)
  • 1 1/2 c. heavy whipping cream
  • 3 c. Corn Flakes
  • 3/4 c. baker's sugar
  • Pinch of salt
  • 5 cookies, broken into pieces


  • 8 oz. dark chocolate, chopped
  • 2 Tbsp. coconut oil
  • Sprinkles (optional)


  • Popsicle mold
  • Popsicle sticks
  • Measuring spoons and cups
  • Glass measuring cup
  • Mixing bowls
  • Fine mesh sieve
  • Silicone spatula
  • Medium saucepan
  • Baking sheet
  • Parchment paper or silpat mat
  • Cutting board
  • Chef's knife
  • Mug (microwave safe)
  • Spoon



  1. In saucepan combine 1 1/2 c. each of milk, cream and Corn Flakes. Set aside to infuse for about 20 mins then add remaining milk, sugar and salt and heat on medium heat. Gently stir until the sugar has dissolved. 
  2. Meanwhile, set up an ice bath. Place a medium bowl in the ice water and set sieve over the bowl.

  3. When milk mixture starts to boil, take off the heat and strain through sieve.  Squeeze milk out of the cereal by pushing down gently on it with a spatula being careful not to pass any bits through sieve. Let mixture sit in water bath until cool to touch.
  4. Fill each mold with the cookie pieces and pour cooled milk mixture over cookies. Freeze and add sticks when milk is half set. Freeze for at least two hours or until fully frozen. 


  1. Line baking sheet with parchment or silpat mat.
  2. Heat chopped chocolate with the coconut oil in 30-second increments until completely melted. Be sure to stir after each 30-second interval.
  3. Let sit for 5-10 minutes, stirring every minute, until cool to touch.
  4. Dip popsicles into mug to coat as desired or drizzle mixture onto popsicles using a spoon. Dip coated popsicle in sprinkles or sprinkle on sprinkles. 
  5. Serve and enjoy!