CURRENTLY READING

Vanilla Madeleine Pudding Pops

The recipe and post for these Vanilla Madeleine Pudding Pops was made in partnership with Donsuemor. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!

frozen vanilla pudding pops topped with madeleine cookies on top

Our daughter is always full of great ideas, especially when it comes to dessert. Case in point, these Vanilla Madeleine Pudding Pops! All the flavors you love about the classic vanilla pudding pop of your childhood, elevated with the addition of Donsuemor French-Inspired Madeleines.

Go ahead, bring on summer, we’re totally ready! 

frozen vanilla pudding pops topped with madeleine cookies on top

We have come up with some interesting popsicle creations over the years, but this one is hands down our favorite! While store bought pudding pops really and truly were the best thing going in popsicles during the 80’s this updated homemade version is the best thing happening right now!

frozen vanilla pudding pops topped with madeleine cookies on top

When we were testing out our first batch of pudding pops to share with the kids we realized that while straight up pudding pops were ok when we were children our adult palettes really craved texture. A quick look into the pantry revealed one of my personal favorite guilty pleasures, Donsuemor French-Inspired Madeleines. We weren’t sure exactly how they would freeze, but their delicate, airy texture proved to actually be perfect and as the pudding pops began to melt and soften the madeleine cookies soaked up the pudding. Pure decadence! 

Print
frozen vanilla pudding pops topped with madeleine cookies on top

Vanilla Madeleine Pudding Pops

  • Author: This Mess is Ours
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 ice pops
  • Category: Dessert
  • Method: Stove Top / Frozen
  • Cuisine: Dessert

Description

Included below are instructions for both traditional ice pop molds, which will make a few more popsicles total, and stackable ice pop molds like I used which will make a few less popsicles total. 


Ingredients

1/3 cup sugar

1/8 cup cornstarch

1/8 teaspoon coarse kosher salt

1 1/2 cups whole milk

2 egg yolks 

1 teaspoon vanilla extract 

4 Donsuemor French-Inspired Madeleines 


Instructions

  1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolks.
  2. Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through sieve into bowl; stir in vanilla.
  3. If using a traditional popsicle mold place one Donsuemor French-Inspired Madeleine cookie in each mold. Divide the pudding mixture among (4)1h x 2.5w x 4″d stacking ice-pop molds. If using a stackable mold like ours, place 1 Donsuemor French-Inspired Madeleine on top of each pudding pop.  Chill in refrigerator until cool and thickened, about 1 hour. Then transfer to the freezer and freeze until solid, at least 4 hours and up to 2 weeks. The ice pop molds I used are silicone so they pop right out when you are ready to indulge, if using more traditional ice pop molds you may need to run the mold under warm water for a few seconds to unmold. 

Notes

The base of this popsicle is gluten free however the madeleine cookies are not. To make gluten free simply omit the cookies. 

 

frozen vanilla pudding pops topped with madeleine cookies on top

frozen vanilla pudding pops topped with madeleine cookies on topfrozen vanilla pudding pops topped with madeleine cookies on topSaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Leave a Reply

Your email address will not be published. Required fields are marked *

POPULAR POSTS

SPONSORS

ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.