Peanut Butter Pudding Pops ~ These homemade pudding pops are easy to make and even more fun to eat!
The only hard part of these pops is planning ahead for the freeze time, which takes at least 4-6 hours (exact time will depend on your freezer setting and how full your freezer is). The pudding is base is amazing and from Christina Tosi. I’m now using this base for all kinds of riffed concoctions.
In fact I have three in the freezer right now that need to be shot, so make sure you are signed up for email notifications to receive new recipe alerts. Or you can follow along on my Instagram, where new recipes are always previewed first and often with behind the scenes peeks.
Now that you know where to get the sneaks and peeks for the upcoming pudding pops I mentioned, along with other meals and treats, let’s do this one.
To get started on these homemade pudding pops, here are a few things notes, tips and variations:
Can a plant-based milk be used instead of traditional milk?
Yes, this will work with almond, cashew or any other variety of plant-based milks.
Will honey or maple syrup work for the sweetener in the pudding base?
Yes, most definitely. For that matter liquid cane sugar or agave will work just as well.
Can the peanut butter be substituted.
Yes, cashew, almond and sun butter works well. Nutella is also a good choice and definitely a family favorite around here.
What’s the minimal amount of freeze time for these pudding pops.
Freeze time in the recipe is a guideline. Exact time will depend on your freezer setting and how full the freezer is.
Lastly, for more summer pops, check out a few of these:
Black Forest Pudding Pops, Champagne Popsicles, and Spicy Paloma Popsicles.
Easy Peanut Butter Pudding Pops
A creamy pudding pop that's 100% homemade!
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 egg
- 1 yolk
- 1/2 cup peanut butter
- The toppings
- 1/2 cup melted chocolate
- 1/4 cup sprinkles
Place all ingredients in a blender and process until smooth. Transfer mixture to a medium saucepan over medium heat and whisk until mixture boils.
Turn heat to low and whisk until mixture thickness, about 1 minute. Pudding base is ready when it easily coats a spoon.
Transfer mixture to a clean blender and process until smooth.
Evenly divide the mixture into pop molds and freeze for about 4 hours, or until pops are frozen solid. To remove pops, submerge 3/4 of the mold in warm water and jiggle the pops free to release.
Drizzle melted chocolate on top and dust with sprinkles.
Eileen Derosa says
This article was one of the more helpful ones! Everything looks great and easy to make.
Seema Sharma says
Peanut Butter is definitely my favorite but Peanut Butter Pudding Pops… Oh what do I want more. This is a perfect recipe!