Something about popsicles is the greatest thing ever.
I’m not sure if it’s the endless possibilities or biting into something frozen on 95°F summer days or what, but I’m obsessed.
Working at the nursing home, it gets hot. I have this little meat thermometer in my chef’s coat pocket and it reads about 90°F+ consistently. So coming home after an 8-hour work day in 90°F heat, I’m ready for something to cool me down.
Hence, popsicles. Now, you might’ve seen my other popsicles but I have to say. These are better. They’re both good, but cake batter trumps fruit any day.
Next up: creamy chocolate chip popsicles with a special surprise [undecided, hence ‘special’].
Cake Batter Popsicles
Adapted from Girlichef
1 1/4 c unsweetened almond milk
1/2 c vanilla cake mix
2 tbsp brown sugar
1 tsp vanilla
1/4 c sprinkles
1. Over medium heat in a saucepan, combine the almond milk, brown sugar, and vanilla until brown sugar has melted.
2. In a bowl, combine cake mix and brown sugar milk.
3. Pour some sprinkles into the bottom of the popsicle molds, then pour the mixture into the molds halfway up. Repeat by adding sprinkles and mixture.
4. Freeze overnight and serve by running hot water over molds until popsicles pop out.