Vanilla Custard Popsicles Recipe – Creamy, dreamy and delicious custard popsicles without eggs. They are incredibly easy to make and perfect for summer!
My love for popsicle recipes is well documented and I am eternally thankful to my readers who have been showering a lot of love on recipes such as eggless fruit custard recipes. Well, here is another attempt towards making another variety of popsicles, this time with custard. Hope you like it!
What is a custard popsicle?
Custard popsicle is nothing but simple vanilla custard poured into a mold and frozen to make a delicious frozen treat on a sunny, humid day! While the classic custard requires eggs, I made an eggless version of the custard here.
Custard popsicles are
Super creamy and delicious
Made with just 3 ingredients
Perfect for sunny afternoons
Vanilla Custard Powder: Just in case you never came across custard powder, it is nothing but cornflour/corn starch with added vanilla and color. If you can’t find custard powder, replace it with the same amount of cornflour and ⅛ teaspoon of vanilla extract. Add a little bit of turmeric powder to give it a gorgeous yellow tinge.
Milk: Use any milk, vegan or otherwise. The popsicles will come out well, either way. The recipe is highly customizable!
Sugar: I have added 3 tablespoons of sugar for one cup of milk. Taste it while you make and add a little more sugar if you want your popsicles on the sweeter side.
As I mentioned above, you can get creative with this recipe.
Before you freeze the popsicles, add chocolate chips or chopped fruits to the mold. Other ideas:
Layer with fruit purees
Can I make them without molds?
You can use small cups as molds to make ice pops. Fill cups with your popsicle mix and cover it with a cling wrap or aluminum foil. Carefully make a hole through the foil and insert popsicle sticks. If you don’t have wooden sticks, simply use spoons in the place of sticks.
How do you store them?
If you made them in bulk and want to store them for longer, wrap each frozen mango popsicle with plastic wrap and transfer them to a ziplock bag or freezer-safe container. They can be stored for 1-2 months in the freezer.
Serve frozen, straight out of the freezer on a sunny afternoon or a humid evening!
Step by step instructions:
Combine milk and sugar in a sauce pan or vessel and heat until warm.
Scoop some warm milk out and custard powder to it.
Mix well until there are no lumps left.
Pour it back in the milk pot and continue cooking on a low flame
Stir continuously to prevent lumps forming. Keep stirring and cook on low flame until the mixture thickens.
Remove it from the flame when the custard ends up coating the spatula.
Keep mixing until it cools down to prevent skin formation.
The custard will thicken more as it cools.
Pour the cooled custard into molds and insert popsicle sticks.
Freeze overnight or until set.
To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
Serve them immediately or store in the freezer.
Few more summer recipes on the blog:
Custard popsicles recipe video below:
Eggless Custard Popsicles Recipe
- 1 Cup Milk
- 3 Tablespoons Sugar
- 1 Tablespoon Custard Powder
- Combine one cup of milk and 3 tablespoons of sugar in a sauce pan or vessel and heat until warm.
- Scoop some warm milk out and custard powder to it. Mix until the lumps dissolve.
- Pour it back in the milk pot and continue cooking on a low flame.
- Stir continuously to prevent lumps forming. Keep stirring and cook on low flame until the mixture thickens.
- Turn off the flame when the custard ends up coating the spatula.
- Keep mixing until it cools down to avoid skin formation. It will thicken more as it cools.
- Pour the cooled custard into molds and insert popsicle sticks. Freeze until set.
- To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose.
- Serve and enjoy!
Nutrition values are estimates only.