Ingredients:
1 cup milk
1 pint vanilla ice cream
1 (6 ounce) frozen concentrate orange juice
Directions:
Combine all ingredients in a blender; cover and blend until smooth.
Divide and pour into 8 (3-1/2-ounce) paper cups (I just place filled paper cups in muffin containers for extra support).
Place in freezer.
When partially frozen, insert a wooden stick in each.
Place back in the freezer, and freeze until completely firm.
Store any leftover cream pops in a plastic bag to prevent any freezer-burn.
Servings: 8
Time preparation: 10 min.
Time total: 10 min.