Introducing… my first homemade popsicle batch! Can you believe it took me this long? Blame it on my boyfriend again, but he’s been the one putting boxes of lime popsicles in the cart whenever we go to the grocery store, and I’ve become hooked. Portland has been super warm (off and on) the last few weeks, and in this 3rd floor apartment, it’s usually somewhere between 70-90 degrees. When you’ve got the fans rolling and all else fails, you turn to the popsicle.
Just like cupcakes, donuts and macarons, these foodie trends always come in waves. And I honestly think this is the current one (if not one that has been going on for quite some time and I’m just now catching on…). Lately I’ve been seeing this book popping up everywhere and once I took the time to scan through it, I found the recipes to sound mind-blowing delicious. Avocado, cantaloupe, lime pie, and mexican chocolate ice pops? Count me in. Needless to say, I recently ended up ordering that book. And this book. And this one. All-out popsicle obsession, ya’ll. You’re either in, or you’re out.
I also ordered some standard and more accommodating popsicle molds while I was at it, but originally went for these Tovolo re-usable stick molds. I love the modern but 50’s retro look they have, and the fact that you never have to purchase wooden sticks for them. But they only accomodate about 6 molds and for this first batch I ended up with a bit more leftover batter which could have made at least 2 more pops. No biggie, I just wanted some additional back-ups just incase, and for whenever I desire to have multiple flavors available.
Anywho, these 4-ingredient Peanut Butter Oreo Cream Pops are AH-MAZING! They were super simple to make and are healthy, delicious, tangy, creamy, chocolatey, and satisfying to the sweet tooth. Who doesn’t love peanut butter and chocolate together? Or rather chocolate wafer oreos, for that matter? I used some Nancy’s honey yogurt plus some vanilla soymilk, and voila. You have delicious popsicles! These are a hit!
Peanut Butter Oreo Cream Pops
- 16 chocolate wafers, divided
- 3/4 cup smooth peanut butter (I used natural Jif)
- 2 cups honey plain yogurt (I used Nancy’s)
- 1 cup vanilla soymilk
- Combine 10 (reserve 6) of the chocolate wafers with the peanut butter, yogurt and soymilk in a blender. Process until smooth and the wafers have turned the mixture chocolatey brown.
- Turn off the blender and add in the remaining 6 wafers but crunching them up into big chunks with your hands as you add them to the batter.
- Pour the batter evenly into popsicle molds and freeze for at least 4-6 hours or until firm (overnight recommended). To unmold, run outside of mold under warm water for several seconds and gently pull handle. Enjoy!
(Makes 6-8 popsicles)