This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I don’t have a big sweet tooth, which is why there are only a handful of dessert recipes on this little ol’ blog. But when I’m in the mood for something sweet, I crave this Blueberry Cheesecake Ice Cream with chunks of Graham Crackers that I can only get at one store. It’s addicting, you guys! It’s also over 200 calories for just a half of cup. And if we’re being honest, I can easily polish off a cup of this ice cream. It’s not ideal. And as the weather continues to heat up, all I want is this ice cream. So naturally the next best thing, is to make my own! Except, I’m lazy and aren’t popsicles in the summer more fun, anyway?
Did you know that June is National Dairy Month? A batch of these Lemon Blueberry Cheesecake Popsicles are the perfect way to celebrate! Not just for morning cereal, my Lemon Blueberry Cheesecake Popsicles are made with whole milk, and cream cheese, among other things, and taste like the real deal without the unnecessary sugar or calories. They seriously taste just like the ice cream I can’t seem to quit. I suggest whole milk for a more creamy texture, but use low-fat Greek yogurt, and cream cheese for balance. You do you, though, and make these popsicles with any kind of milk you like.
More than 120 thousand dairy cows live in Florida and collectively they produce over 270 million gallons of fresh milk each year! Meet the cows here. That makes for A LOT of popsicles. Milk is a versatile ingredient found in so many tasty dishes. If you’re looking for a bit of recipe inspo, make sure to visit Florida Dairy Farmers for recipes.
So! These popsicles: Mix everything in a bowl, pour into molds, and patiently wait for the pops to freeze. To be honest, waiting is the hardest part. I add bits of chopped graham crackers to the mix for texture; and while you don’t have to, I also crush up a few crackers and coat the pops before serving. These are my go-to dessert all summer long!
- ½ cup milk (whole milk suggested)
- 2 tbsp sugar
- 6-ounces ⅓ fat cream cheese, softened
- ½ cup plain low-fat Greek yogurt
- 2 tsp vanilla extract
- lemon zest, from one lemon
- 1 cup blueberries
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 Graham crackers, crushed, plus more for garnish
- In a food processor, or small blender, add blueberries, honey, and lemon juice. Blend until smooth. Set aside.
- Add milk and sugar to a small sauce pan and heat up the milk while stirring for about 2-3 minutes, or until sugar is dissolved and milk is warm.
- In a medium bowl add cream cheese, slowly pour milk mixture over cream cheese, whisking the entire time until it is smooth. Whisk in the Greek yogurt, vanilla extract, and lemon zest. Mix until well combined. Place in refrigerator to let mixture cool. (about 10 minutes)
- Once cream cheese cheesecake mixture is cool. fill each popsicle mold halfway with the cheesecake mixture, top with a little bit of the raspberry puree, 1-2 tsp of crushed cracker, and finish with the cheesecake mixture. To swirl the blueberry sauce, use a toothpick or butter knife.
- Place the top on the popsicle mold and add sticks (depending on mold). Freeze for 6 hours.
- Remove once frozen, and dig in! Optional to coat with additional crackers, if desired.
See how we’re celebrating June Dairy Month for #SundaySupper:
Sunday Supper Recipes Using Milk
Milk Recipes for Breakfast
- Crustless Spinach Quiche with Cheddar Cheese by Recipes Food & Cooking
- Dragon Fruit Smoothie Bowl by Love & Confections
- Easy Baked Grits with Sausage Gravy by Sunday Supper Movement
- Fresh Fruit-Topped Mini Pancakes by Girl Abroad
Milk Recipes for Lunch
- Creamy Chicken Pot Pie Soup by Life Tastes Good
- Creamy Spinach and Cauliflower Rice by Family Foodie
- Savory Caprese Oatmeal Bowl by Go Epicurista
- Vegetarian Croque Monsieur by Helpful Homemade
Milk Recipes for Dinner
- Gouda Grits with Creamy Asparagus and Crab Sauce by Soulfully Made
- Milk Poached Chicken with Pesto by Cricket’s Confections
- Potato Stack by Healing Tomato
- Triple Cheddar Chicken Pasta by Authentically Candace
Milk Recipes for Dessert
- Blueberry Cheesecake Ice Cream by Flour On My Face
- Coconut Flan by Desserts Required
- Lemon Blueberry Cheesecake Popsicles by Casa de Crews
- Mini Boston Cream Cakes by The Crumby Cupcake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Want to win a year’s supply of milk? See more details below!
- Follow @floridamilk on Instagram
- Share a photo on Instagram during the month of June showing us what you make with milk for June Dairy Month
- Tag the photo @floridamilk and use the hashtag #JuneDairyMonth