1/2 cup sugar
1/2 cup water
FOR THE STRAWBERRY LAYER:
1 1/4 cups strawberries, hulled and chopped
1/4 cup simple syrup
2 tablespoons Rumchata (or Bailey’s, or
milk)
FOR THE BLUEBERRY LAYER:
1 1/4 cups blueberries
1/4 cup simple syrup
2 tablespoons Rumchata (or Bailey’s, or
milk)
FOR THE CHEESECAKE LAYER:
6 oz cream cheese, softened
3/4 cup sweetened condensed milk
1/3 cup Rumchata (or Bailey’s, or milk
4 graham crackers, crushed into crumbs
YOU WILL ALSO NEED:
10 3 oz paper cups
10 wooden craft sticksIf you'd like to make these alcohol-free, feel free to substitute milk for the Rumchata
INSTRUCTIONS
- First,
make the simple syrup. Combine the sugar and water in a saucepan over high
heat. Bring to a boil, stirring occasionally, until the sugar has
completely dissolved and the liquid has thickened slightly. Simmer for 5
minutes and then remove from heat. Let cool.
- Next,
add the strawberries, 1/4 cup simple syrup, and 2 tablespoons Rumchata to
a food processor or blender. Pulse until smooth.
- Distribute
the strawberry mixture evenly amongst the 10 paper cups. Place in the
freezer for at least one hour.
- Rinse
the food processor and combine the blueberries, simple syrup, and
Bailey’s. Pulse until smooth. Place in the refrigerator until ready to
use.
- In a
large bowl, cream together the cream cheese, sweetened condensed milk, and
Rumchata. Scoop or pour into the chilled paper cups on top of the frozen
strawberry mixture. The cups should be 2/3 of the way full after adding in
the cheesecake layer.
- Freeze
the cups for 30 minutes, and then press a wooden craft stick into the
center of each cup.
- Freeze
for at least an additional 30 minutes.
- Pour
in the blueberry mixture and freeze for 30 minutes. Then, sprinkle the
graham cracker crumbs on top of each popsicle and freeze again, for at
least 6 hours or overnight.
- When
ready to eat, peel away the paper cup and enjoy!
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