Cheryl Parrish’s Orange Ice Cream Pops

Ingredients

• 1 cup milk
• 1 pint vanilla ice cream
• 1 6-ounce can frozen orange juice

Steps

1. Combine all ingredients and blend until smooth.
2. Pour in freezer popsicle forms or in paper cups with a wooden stick for a handle.
3. Freeze until firm.

Notes

From a printed recipe (Quincy Herald-Whig, Sunday, May 12, 1985, Page 7 (“cakes, pies & other desserts”)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.