Combine 2 cups whole milk, 1 cup heavy cream, and 1/2 cup sugar in a medium bowl. Whisk until the sugar dissolves completely, about 2 minutes. This creates your base layer, so don't skip the mixing or you'll get grainy texture. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.

Divide your base mixture into three separate bowls equally. Leave one plain for the white middle layer. Into the second bowl, mix 1/2 cup strawberry puree plus 1 tablespoon lemon juice and stir well. Taste and adjust sweetness if needed.

In the third bowl, combine 1/2 cup blueberry puree with 1/2 cup blueberry yogurt. This mixture gets thicker than the strawberry, which honestly helps it layer better. Mix until completely smooth with no streaks remaining.

Pour your strawberry mixture into popsicle molds about one-third full. Pop them into the freezer for exactly 2 hours until partially frozen but still slightly slushy on top. Trust me on this timing — too soft and they won't hold layers, too hard and you can't add the next stripe.

Melt 1/2 cup white chocolate chips with 1 tablespoon butter in a microwave-safe bowl. Heat for 30-second intervals, stirring between each one, until completely smooth. Let it cool for 5 minutes so it doesn't melt your strawberry layer.

Carefully pour the white chocolate mixture over the strawberry layer, filling each mold about two-thirds full. Return to the freezer for another 2 hours until this layer is partially set but still slightly tacky to the touch. This is where patience really pays off, I promise.

Top each mold with your blueberry mixture until completely full. Insert popsicle sticks and freeze for at least 4 hours or overnight. These red white blue rocket pops are best when frozen solid, so don't rush this final step.