Why do I have to discard the soaked cereal?

After soaking for 30+ minutes, the cereal becomes very soft and soggy. While it has given all its flavor to the milk, its texture is unpleasant and would not be good in the final ice pop.

My chocolate shell seized up or got too thick. What happened?

This can happen if any water gets into your melting chocolate. Make sure your bowl and utensils are completely dry. If it's just too thick, you can add another teaspoon of coconut oil to thin it out.

Can I make these Cereal Ice Pops without the Greek yogurt?

You can, but the Greek yogurt is highly recommended. It's the key to a creamier, less icy final texture. Without it, your pops will be much closer to a standard, icier milk-based popsicle.

Cereal Ice Pops: The #1 Ultimate Recipe for Nostalgic Fun

The Ultimate Cereal Ice Pops: A Nostalgic Frozen Treat

A creative homemade frozen treat that transforms classic breakfast cereals into delicious ice pops. The recipe involves infusing whole milk with one of three different cereals (peanut butter, cinnamon, or corn-based), then mixing the strained, flavored milk with vanilla Greek yogurt. This base is poured over whole cereal pieces in paper cups, frozen, and then dipped in melted chocolate and coated with crushed cereal.

Author: Evelyn
Prep Time: 55 minutes (includes 30 min soaking time)
Cook Time: 2 minutes
Total Time: 5 hours (includes freezing time)
Yield: 12 ice pops
Category: Dessert
Method: Infusing, Freezing, Dipping
Cuisine: American
Diet: Vegetarian

Ingredients

2 2/3 cups sweetened peanut butter cereal (e.g., Reese’s Puffs)
2 2/3 cups sweetened cinnamon cereal (e.g., Cinnamon Toast Crunch)
2 2/3 cups sweetened corn cereal (e.g., Cap’n Crunch)
4 1/2 cups whole milk
1 cup vanilla Greek yogurt
1/2 cup semisweet chocolate chips (about 6 ounces)
2 teaspoons coconut oil

Instructions

Arrange twelve 3-ounce paper cups on a freezer-safe tray.
Place 1 heaping tablespoon of peanut butter cereal into each of 4 cups, 1 tablespoon of cinnamon cereal into another 4 cups, and 1 tablespoon of corn cereal into the remaining 4 cups.
Pour 1 1/2 cups of milk into each of 3 separate bowls. Add 2 cups of the corresponding cereal to each bowl (peanut butter, cinnamon, and corn). Stir to combine.
Let the cereal soak in the milk in the refrigerator for at least 30 minutes.
Meanwhile, crush the remaining 2/3 cup of each cereal type in separate bags and place the crumbs into 3 small bowls.
Using a fine-mesh strainer, strain each of the three cereal milks into separate containers with pour spouts, pressing on the cereal to extract all the milk. Discard the soaked cereal.
Add 1/3 cup of yogurt to each container of flavored milk and whisk until combined.
Pour the appropriate cereal milk mixture into the prepared cups over the whole cereal pieces (about 1/3 cup of milk mixture per cup).
Place the tray of cups in the freezer to chill for 2 hours.
After 2 hours, insert an ice-pop stick into the center of each partially frozen pop. Return the tray to the freezer for at least another 2 hours, until completely hardened.
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted (about 2 minutes).
Working quickly, peel the paper cup off each frozen ice pop.
Dip the end of each ice pop into the melted chocolate and immediately roll it in the corresponding crushed cereal crumbs.
Store the finished pops in the freezer until ready to serve.

Notes

This recipe requires twelve 3-ounce paper cups and ice-pop sticks.
A tray that fits in your freezer is needed to hold the cups upright.
Ingredient substitutions are noted as being available.

Find it online: https://cookupjoy.com/cereal-ice-pops/