Last week Louisa declared that she doesn’t like popsicles.
This caused a ripple of silence to fall over all of us, as she has been known in the past to consume them at an astonishing rate. She is a Ramos after all, and in this house, popsicles are the dessert of choice. A staple you might say, something that gets purchased with as much regularity as milk and wine.
She went on to clarify however, that she no longer cares for popsicles, but only likes paletas. “Mexican paletas” she said, are what she likes. Some would argue that they are the same thing with as much difference between them as a grandma and an abuela, but we accepted it as truth and went on with our day.
It could be that I have been testing this recipe for Salted Cookies and Cream Paletas and since cookies and cream anything is her favorite she decided that paletas are far superior to the raspberry popsicles Papa brings home from the store.
These paletas were created in celebration of Lola’s Paleta Week. This is her third year of bringing friends together to celebrate the start of summer with sweet, frosty paleta recipes. With more than 35 recipes, we should have enough to last all summer long, so head over to her page to see all the recipes and check out the #paletaweek hashtag on social!
How to Make Salted Cookies and Cream Paletas
These indulgent, creamy treats are really pretty easy but you may have to adjust the recipe depending on your paleta mold. If you have a rectangular one, like the one I used you will be able to fit the Oreo cookies in whole and then slide the popsicle stick right down the middle.
If you have a different shaped mold, you will need to crush up the cookies and mix them into the cream mixture (or add them whole to the blender with the milk and cream) and then pour the mixture into the molds like that.
The touch of sea salt really takes these to a whole other level…as does the bit of cream cheese. It basically makes them the most decadent frozen cookies and cream cheesecake on a stick you’ve ever eaten.
Salted Cookies and Cream Paletas
These salted cookies and cream paletas are a dreamy frozen dessert rich with cream cheese, whole Oreo cookies, and a touch of Maldon sea salt. Mexican galleta paletas made especially for #PaletaWeek
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 10 paletas 1x
- 4 ounces cream cheese
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/4 teaspoon Maldon Sea Salt
- 14.3 ounce package Oreo cookies
- Combine cream cheese, cream, milk, sweetened condensed milk, and salt in a blender. Blend on high until smooth.
- Place 2 Oreo cookies in each paleta mold, insert popsicle stick in the middle (it will go through the filling). Divide cream mixture evenly between the molds.
- Crush 6-8 more cookies and sprinkle the crushed cookies over the top of each mold. Freeze until solid, about 4-6 hours, or overnight.
- To remove from the mold, run each paleta under hot water for a few seconds, then gently pull out of the mold with the popsicle stick.
If the cookies don’t fit in your paleta mold, add them (20 whole cookies) to the blender with the milk and crush them instead, then pour into the molds.
WHAT DO YOU THINK?
What’s your favorite paleta flavor? Leave me a comment and let me know!
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