First, in a large bowl, add the very cold milk, Tang juice, heavy cream, sugar, and stabilizer (neutral base).
Then, use a manual whisk or a hand mixer to blend everything until fully dissolved. If you prefer, you can blend it in a blender for about 2 minutes.
Next, using a funnel, pour the mixture into ice pop bags, leaving some space at the top to tie them easily.
After that, place the bags in the freezer and let them freeze for at least 6 hours, or until they become firm.
Tips for a perfect ice pop:
Use very cold milk to achieve a creamier texture.
The stabilizer helps prevent ice crystals from forming, making the ice pop smoother.
Try different Tang flavors, such as strawberry, grape, lemon, or passion fruit.
For an even creamier ice pop, replace part of the milk with diluted powdered milk.
