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In the summer, I used to make ice-cream-on-a-stick in various flavors. Some examples:

  • Chocolate flavor: melted cocoa + honey + coconut oil + almond butter.
  • Banana flavor: bananas + peanut butter + cinnamon + soy milk.

I just mixed them, put in a mould, put a wooden stick in each hole, and put in the freezer. Then, I could grab one in the morning and eat on the way to work as a breakfast.

Now, winter is coming and it is unpleasant to eat at freezer temperature, so I wonder if I can achieve the same effect in refrigerator temperature: is there an ingredient I can add to the mixture, that will make it freeze, and stick to the stick, in the refrigerator?

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    "Freeze" obviously doesn't work in the refrigerator. You might discard the stick idea, and do something in a cup...like a panna cotta, or other gelatin based product. A very firm gel might adhere to a stick, but I doubt it would be pleasant to eat.
    – moscafj
    Commented Nov 2, 2019 at 21:08
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    @moscafj - Freezing in physics/chemistry terminology just means turning a liquid into a solid through decreasing temperature. Some liquids freeze at freezer temperatures; others freeze at much higher temperatures. OP seems just to be looking for ingredients that would create a phase transition to solid ("freezing") at refrigerator temperatures.
    – Athanasius
    Commented Nov 3, 2019 at 14:42

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I'd look at making a cheesecake on a stick.

It is stable at fridge and room temperature;

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