Classic Vanilla and Chocolate Creamsicles

Summer has officially started, so I’ve slowly started to stock up the freezer with all the summer treats. The first thing I made was  Creamsicles. This is such a satisfying treat after a hot day in the sun. Unlike popsicles they are very creamy, it literally tastes like ice cream on a stick. Yum! 

When it comes to Creamsicles, I just go with the classic flavors. Nothing beats the good old vanilla and chocolate flavors. These are very easy to make with simple ingredients you have at home. My kids go crazy for these Creamsicles and I’m happy to share the recipe with you all! 


  • Milk (full fat) – 1 cup
  • Evaporated milk – 1 cup 
  • Sweetened Condensed milk – 1/2 cup 
  • Sugar – 1/4 cup 
  • Milk powder (or) custard powder – 2 tablespoons
  • Pure vanilla extract – 3 teaspoons 
  • Cocoa powder – 2 tablespoons

Notes : 

  1. If you don’t have evaporated milk just use 2 cups of regular milk, add 4 tablespoons of good quality milk powder 
  2. You can also use Indian milk mawa/Koya powder (or) eggless Indian custard powder. 
  3. It gives you the same creaminess as the evaporated milk. 

  1. Take a pan, add all the ingredients mix it well.
  2. Put the pan on the stove in a very low flame. 
  3. Heat it up just until it’s warm.
  4. Do not let it simmer or come to a boil.
  5. Once the sugar is dissolved take the pan off the heat. 


Whenever you make popsicles or creamsicles the flavors should be strong and it must taste a bit sweeter than you like because when it freezes it mellows down both the flavor and the sweetness.  

  1. The mold I use holds exactly 2 1/2 cups of liquid mix.
  2. Since I’m making both vanilla and chocolate 
  3. I took out 1 1/4 cups of the mix and kept it aside for the vanilla Creamsicle. 
  4. Put the rest back in the stove add the cocoa powder, the vanilla in the mix actually enhances the chocolate Taste.
  5. Mix it vigorously with a whisk or a fork until everything is mixed.
  6. Let it cool for sometime. 

  1. Pour 4 of the molds with vanilla and the rest with chocolate all the way to the rim. 
  2. When it freezers it expands and fills the top nicely without leaving any gap. (see pic below) 
  3. Put the mold on a tray so that it’s stable on the freezer rack and to avoid any spillage. 
  4. Freeze it overnigh for best results. 

The best way to get the creamsicle out of the mold.

Since the consistency of a creamsicle is not as icy as the Popsicle, Taking it out of the mold is not as easy as you think.

If you pull it too fast the stick just comes off leaving the creamisicle inside the mold. 

This is my tried and tested way. I assure you, it never goes wrong!

Put the mold under cold or room temperature running water for a couple of seconds. Or dip the mould up to 3/4s in deep pan with water.

Do not use hot or warm water it will melt the ceamsicle. 

You can clearly see it loosen by the color of the mold. 

Now very carefully twist the stick anti clock wise to get it out off the mold instead of pulling it. Ta da! it works every single time! 

Look at these yummy creamsicles ! You never go wrong with chocolate and vanilla, it tastes heavenly! 

As the name says it is so creamy and delicious and its very hard to pick a favorite, we like both vanilla and chocolate equally.

Oh my, it is so decadent! So go ahead and eat one of each it is absolutey tasty! 

Useful Tips for measurement and consistency 

This recipe makes exactly 8 creamsicles. It’s Very easy to double up the recipe if you are making more. 

I have used medium size molds, if you are using bigger molds you need to adjust the measurements according to that.

* To figure out exactly how much milk mix you need to fill a particular mold, first you need to pour water in the molds all the way to the rim, then pour the water into a measuring cup, This way you know the exact amount you will need to fill any size molds you have. 

I tried making these with all evaporated milk, heavy cream or half and half, the creamsicle came out way too soft it did not have the right consistency and was melting like crazy the minute I took them out of the molds. 

* The reason for this is, All these are thickened versions of milk it does not have enough water content for it to freeze nicely. 

So I figured out the best ratio,

* For 1 cup of cream/ half & half/ evaporated milk –  Add 1 cup of full/ low fat milk. 

This way it has the right consistency and stays nicely on the stick till you finish eating them. Enjoy! 

I have also posted Rose and Almond flavored Popsicles before…

You can find the recipe here




Published by Latha© All rights reserved


11 Comments Add yours

  1. PS says:

    Looks so good n delicious! Thank you for sharing

    Liked by 1 person

  2. mahalakshmi says:

    Oh my god, this is super tempting! Planning to make this soon. 😀 Just a doubt- instead of full fat milk, can I use fat-free/skim milk instead?? Great recipe and detailed instructions, overall!!

    Liked by 1 person

    1. Thank you so much! I’m glad you like them! Yes, you can use skim / reduced fat milk. But it won’t have the signature creaminess, the texture will be like ice pops, You can also use Almond Milk or Fat Free Evaporated Milk to make these creamsicles healthy.

      Liked by 1 person

  3. Beyoutiful says:

    Those look so good and this is a great idea! Thanks for sharing 🙂

    Liked by 1 person

    1. Thank you! I’m glad you like them! 😀

      Liked by 1 person

  4. kethuprofumo says:

    Amazing! Delicious! Mmmm….Thank you! 🙂

    Liked by 1 person

    1. Thank you! Enjoy! 😀

      Liked by 1 person

  5. InspiresN says:

    wonderful, the tips and tricks and detailed explanation is so useful!!

    Liked by 1 person

    1. Thank you! 😊

      Liked by 1 person

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