Creamy Dr. Seuss Rainbow Cupcake Ice Cream Pops
These colorful and creamy ice cream pops combine vibrant rainbow cupcake batter layers with a luscious vanilla ice cream base, creating a nostalgic and fun frozen treat perfect for kids and adults alike.
- Prep Time: 20 minutes
- Cook Time: 6 hours (freezing time)
- Total Time: 6 hours 20 minutes
- Yield: 8 pops 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup whole milk (240 ml, full-fat for best creaminess)
- 1 cup heavy cream (240 ml)
- 3/4 cup granulated sugar (150 g)
- 2 teaspoons vanilla extract
- 1 box rainbow cupcake mix (or vanilla cupcake mix with added food coloring, e.g., Pillsbury)
- Eggs as required by cupcake mix (usually 2 large, room temperature)
- Vegetable oil or melted butter as per cupcake mix instructions
- Assorted rainbow food coloring gel
- 1/2 cup sprinkles (optional)
- Non-stick cooking spray for molds
Instructions
- Prepare the cupcake batter according to the cupcake mix instructions, combining mix with eggs, oil or melted butter, and water or milk until smooth (about 2-3 minutes).
- Divide the batter evenly into 5 small bowls and add a few drops of food coloring gel to each (red, orange, yellow, green, blue). Mix gently to keep batter fluffy.
- In a large bowl, whisk together whole milk, heavy cream, granulated sugar, and vanilla extract until sugar dissolves and mixture is smooth (about 2 minutes).
- Spray ice pop molds lightly with non-stick cooking spray.
- Layer the pops by spooning a small dollop of red cupcake batter into the bottom of each mold, then pour ice cream base to fill about one-third of the mold. Repeat layering with orange batter and ice cream base, then yellow, green, and blue layers, alternating cupcake batter and ice cream base.
- Optionally, add sprinkles on top of each mold.
- Insert popsicle sticks into molds. Freeze for at least 6 hours or overnight until fully set. If sticks don’t stand upright, freeze for 2 hours first, then insert sticks and continue freezing.
- To release pops, run molds briefly under warm water and gently pull pops out.
Notes
If cupcake batter is too thick, thin with a tablespoon of milk for easier layering. Use gel food coloring to avoid thinning batter. Layer slowly to prevent colors from bleeding. Silicone molds are best for easy release. Freeze fully before removing pops to avoid breakage.
Nutrition
- Serving Size: 1 ice cream pop
- Calories: 200
- Sugar: 18
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 3
Keywords: rainbow cupcake ice cream pops, creamy ice pops, homemade ice cream pops, colorful frozen treats, kids dessert, summer treats, easy ice cream recipe